How to Make Sushi Rice Recipe

Introduction

Sushi rice is the essential base for making delicious sushi rolls or flavorful bowls. With a perfect balance of tangy vinegar, subtle sweetness, and just the right texture, this recipe will help you achieve authentic sushi rice at home.

Ingredients

• 2 cups sushi rice
• 2 ½ cups water
• ¼ cup rice vinegar
• 1-2 tablespoons sugar
• 1 teaspoon salt (to taste)

Instructions

1. Step 1: Place the sushi rice in a fine mesh strainer and rinse it under running water for 2-3 minutes, or until the water runs clear. This removes excess starch for fluffier rice.
2. Step 2: Combine the rinsed rice and 2 ½ cups of water in a pot. Bring it to a boil, then reduce the heat to a simmer. Cover the pot with a lid and cook for 20 minutes, allowing the rice to absorb the water fully.
3. Step 3: While the rice cooks, combine the rice vinegar, sugar, and salt in a small saucepan over medium heat. Whisk continuously until the sugar and salt dissolve completely, about 2-3 minutes. Remove from heat.
4. Step 4: Once the rice is cooked, transfer it to a large bowl. Pour the vinegar mixture evenly over the rice. Using a rice paddle or silicone spatula, gently fold the rice to coat each grain without mashing it.
5. Step 5: Cover the bowl with a damp paper towel to keep the rice moist. Let it cool to room temperature before using it to make sushi rolls or serving in a vegetarian sushi bowl.

Tips & Variations

• For extra flavor, you can add a small piece of kombu (kelp) to the pot while cooking the rice, then remove before seasoning.
• If you prefer less sweetness, start with 1 tablespoon of sugar and adjust after tasting.
• Use a wooden or plastic spatula to avoid damaging the rice grains when mixing.

Storage

Store leftover sushi rice in an airtight container in the refrigerator for up to 2 days. When ready to use, gently warm it in the microwave with a damp paper towel on top to prevent drying. Avoid freezing sushi rice, as it can alter the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular white rice instead of sushi rice?

Regular white rice lacks the right stickiness and texture sushi rice has, so it’s best to use authentic sushi rice for the best results.

Why should I cover the rice with a damp paper towel while cooling?

Covering with a damp paper towel prevents the rice surface from drying out and helps maintain its moisture and softness as it cools.

How to Make Sushi Rice Recipe

Print Recipe

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Learn how to make perfect sushi rice from scratch with this detailed recipe. The process includes rinsing the rice, simmering it to tender perfection, and seasoning it with a delicate mixture of rice vinegar, sugar, and salt to give it the classic slightly sweet and tangy flavor essential for sushi.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: Approximately 4 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Sushi Rice

• 2 cups sushi rice
• 2 ½ cups water

Vinegar Seasoning

• ¼ cup rice vinegar
• 1–2 tablespoons sugar
• 1 teaspoon salt (to taste)

Instructions

1. Rinse Rice: Place the sushi rice in a fine mesh strainer and rinse it under cold running water for 2-3 minutes until the water runs clear. This removes excess surface starch from the rice grains.
2. Boil Rice: Combine the rinsed rice and 2 ½ cups of water in a pot. Bring to a boil over high heat. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let the rice simmer gently for 20 minutes until the water is absorbed and the rice is tender.
3. Prepare Vinegar Mixture: While the rice is cooking, combine the rice vinegar, sugar, and salt in a small saucepan over medium heat. Whisk together and heat until the sugar and salt are completely dissolved, about 2-3 minutes. Remove from heat.
4. Season Rice: When the rice has finished cooking, transfer it to a large bowl. Pour the warm vinegar mixture evenly over the rice. Using a rice paddle or silicone spatula, gently fold the rice to coat it thoroughly with the vinegar mixture, taking care not to mash the grains.
5. Cool Rice: Cover the bowl with a damp paper towel to keep the rice moist and let it cool to room temperature. Once cooled, it is ready to be used for sushi rolls or served in a sushi bowl.

Notes

• Rinsing the rice removes excess starch and prevents the rice from becoming too sticky.
• Use a heavy-bottomed pot with a tight-fitting lid to cook the rice evenly.
• The vinegar mixture can be adjusted to taste — more sugar for sweetness or salt for seasoning.
• Do not stir the rice too vigorously after seasoning to keep the grains intact and fluffy.
• Covering the rice with a damp towel while cooling prevents it from drying out.

Keywords: sushi rice, sushi rice recipe, how to make sushi rice, Japanese rice, sushi preparation