Perfect Sushi Rice Recipe
This recipe provides a detailed method to prepare classic Japanese sushi rice, known for its perfect sticky yet tender texture ideal for sushi making. It involves rinsing and cooking Japanese short-grain rice, then seasoning it with a delicate blend of rice vinegar, sugar, and sea salt for the authentic balance of sweet and tangy flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: About 4 cups cooked sushi rice, serving 4 people 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Japanese
- Diet: Gluten Free
Ingredients
Scale
Rice
- 2 cups Japanese short-grain rice (“sushi rice”)
- 2 cups water
- 4-inch square of kombu (optional)
Sushi Vinegar
- 1/4 cup unseasoned rice vinegar
- 4 teaspoons sugar or honey
- 1 teaspoon fine sea salt
Instructions
- Rinse the rice: Rinse the rice with cold water in a large fine mesh strainer for 1-2 minutes, or until the water runs very clear. This removes excess starch and prevents the rice from becoming gummy. Drain well.
- Cook the rice: Cook the washed rice with 2 cups of water. You can cook it on the stovetop, in a rice cooker, or in an Instant Pot according to your preferred method; add kombu during cooking if desired for added umami flavor.
- Make the sushi vinegar: While the rice is cooking, combine the rice vinegar, sugar (or honey), and sea salt in a small saucepan over medium-high heat. Heat until the mixture nearly simmers, then remove from heat and whisk until the sugar and salt are fully dissolved. Alternatively, heat in the microwave until dissolved.
- Season the rice: Once cooked, transfer the rice immediately to a large mixing bowl. Evenly drizzle the sushi vinegar over the hot rice. Using a spatula, gently fold the rice using a slicing and lifting motion to evenly distribute the vinegar without crushing the grains.
- Cool: Cover the bowl with a damp towel that touches the rice surface to prevent drying. Allow the rice to cool to room temperature on the counter or in the refrigerator.
- Serve or store: Use the sushi rice immediately for making sushi. If not using right away, store it in an airtight container in the refrigerator for up to 3 days.
Notes
- For stovetop cooking: Bring rice and water to a boil, cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let stand covered for 10 minutes.
- In a rice cooker: Follow your rice cooker’s instructions for sushi rice settings, typically steaming for about 15-20 minutes.
- In an Instant Pot: Use the Rice setting or pressure cook on high for 6 minutes with a natural release for 10 minutes. Remove kombu after cooking if used.
- Using kombu is optional but adds umami flavor to the rice.
- Handle rice gently after cooking to maintain the integrity of the grains.
- Sushi rice is best used fresh or within 3 days refrigerated for best flavor and texture.
Keywords: sushi rice, Japanese rice, sushi vinegar, rice seasoning, how to make sushi rice, sushi rice recipe
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