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Perfect Sushi Rice Recipe

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4.1 from 2 reviews

This recipe provides a detailed method for making traditional sushi rice, a cornerstone ingredient for sushi. It guides you through rinsing and soaking the rice to remove excess starch, cooking it perfectly on the stovetop until tender, and seasoning it with sushi vinegar to achieve the ideal balance of flavor and texture for sushi rolls or nigiri.

Ingredients

Rice and Water

  • 2 ¾ cups short-grain Japanese rice (about 8 cups cooked; Calrose or medium grain rice can be used if needed)
  • 2 ¾ cups water

Sushi Vinegar

  • 1 cup sushi vinegar (refer to recipe link in notes for homemade sushi vinegar)

Instructions

  1. Rinse the rice: Using cold water, rinse the rice at least 5 times until the water runs clear to remove dust and excess starch. Drain the water completely.
  2. Soak the rice: Fill the rinsed rice with clean cold water and let it soak for 20-30 minutes, then drain completely.
  3. Cook the rice: In a 4-quart saucepan (or rice cooker/instant pot), add the soaked rice and 2 ¾ cups of fresh water. Stir quickly, then place over medium heat until the water gently boils.
  4. Simmer the rice: Reduce the heat to low, cover the pot, and simmer the rice for about 15 minutes until all liquid has been absorbed and the rice is slightly tender.
  5. Steam the rice: Remove the pot from heat but leave the lid on for 10 minutes to let the rice steam and finish cooking evenly.
  6. Season the rice: Fluff the rice gently. While still hot, add the sushi vinegar and carefully fold it into the rice using a rice paddle, taking care not to smash or stir too vigorously to avoid mushy rice.
  7. Let rice rest: Cover the seasoned rice and let it rest until just warm or at room temperature before using it to assemble sushi.

Notes

  • Sushi vinegar is typically a mixture of rice vinegar, sugar, and salt; refer to the linked sushi vinegar recipe for exact proportions and preparation tips.
  • Using short-grain Japanese rice is preferred for authentic texture and stickiness.
  • Handle the rice gently when mixing to keep kernels intact and avoid mushiness.
  • Sushi rice is best used fresh but can be covered and stored at room temperature briefly before assembly.

Find it online: https://marthatasty.com/perfect-sushi-rice-recipe/