Sushi Rice

Sushi Rice

Glossy, tender grains seasoned with a tangy-sweet vinegar blend for rolls and bowls.

Total 1 hr Makes 6 servings Calories 210/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This short-grain rice is rinsed until the water runs clear, steamed to a sticky yet distinct texture, then folded with rice vinegar, sugar, and salt while still warm. It forms the foundation for maki, nigiri, and chirashi bowls, and is best used at room temperature rather than hot or cold.

Ingredients

  • 2 cups sushi rice (short-grain white rice)
  • 2 cups water
  • 1/3 cup rice vinegar
  • 3 tablespoons sugar
  • 1 teaspoon salt

Method

  1. Place the sushi rice in a fine-mesh strainer or bowl and rinse under cold water, swirling with your hand, until the water runs mostly clear.

  2. Drain the rinsed rice and let it sit in the strainer for 10 minutes to remove excess surface water.

  3. Combine the rice and water in a medium saucepan. Cover and bring to a boil over high heat.

  4. Reduce the heat to low and simmer, covered, without lifting the lid, until the water is absorbed and the rice is tender.

  5. Remove the pan from the heat and let the rice rest, covered, for 10 minutes to finish steaming.

  6. While the rice steams, whisk together the rice vinegar, sugar, and salt in a small bowl until the sugar dissolves.

  7. Transfer the hot rice to a large wide bowl or wooden hangiri. Drizzle the vinegar mixture evenly over the rice.

  8. Fold the vinegar into the rice with a rice paddle or spatula using slicing motions, turning the rice rather than stirring, to coat evenly without mashing the grains.

  9. Fan the rice with a hand fan or piece of cardboard while folding to cool it quickly and give it a glossy sheen, about 5 minutes.

  10. Cover the rice with a damp cloth and use within a few hours at room temperature for the best texture.

Rate this recipe

★ 4.8 (1)

Sushi Rice

This short-grain rice is rinsed until the water runs clear, steamed to a sticky yet distinct texture, then folded with rice vinegar, sugar, and salt while still warm. It forms the foundation for maki, nigiri, and chirashi bowls, and is best used at room temperature rather than hot or cold.

1 hr 6 servings 210 cal

Ingredients

  • 2 cups sushi rice (short-grain white rice)
  • 2 cups water
  • 1/3 cup rice vinegar
  • 3 tablespoons sugar
  • 1 teaspoon salt

Method

  1. 1

    Place the sushi rice in a fine-mesh strainer or bowl and rinse under cold water, swirling with your hand, until the water runs mostly clear.

  2. 2

    Drain the rinsed rice and let it sit in the strainer for 10 minutes to remove excess surface water.

  3. 3

    Combine the rice and water in a medium saucepan. Cover and bring to a boil over high heat.

  4. 4

    Reduce the heat to low and simmer, covered, without lifting the lid, until the water is absorbed and the rice is tender.

  5. 5

    Remove the pan from the heat and let the rice rest, covered, for 10 minutes to finish steaming.

  6. 6

    While the rice steams, whisk together the rice vinegar, sugar, and salt in a small bowl until the sugar dissolves.

  7. 7

    Transfer the hot rice to a large wide bowl or wooden hangiri. Drizzle the vinegar mixture evenly over the rice.

  8. 8

    Fold the vinegar into the rice with a rice paddle or spatula using slicing motions, turning the rice rather than stirring, to coat evenly without mashing the grains.

  9. 9

    Fan the rice with a hand fan or piece of cardboard while folding to cool it quickly and give it a glossy sheen, about 5 minutes.

  10. 10

    Cover the rice with a damp cloth and use within a few hours at room temperature for the best texture.