Vinegared Sushi Rice
Glossy, tender short-grain rice seasoned with a tangy-sweet vinegar blend for rolls or bowls.
Dietary
Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher
This sushi rice is cooked until just tender then folded with a seasoned rice vinegar mixture while warm, giving it a glossy sheen and balanced sweet-tart flavor. It forms the base for nigiri, maki rolls, and chirashi bowls, and is best used slightly warm or at room temperature. Fanning the rice as you fold in the vinegar helps achieve the characteristic sheen and prevents clumping.
Ingredients
- 2 cups sushi rice (short-grain)
- 2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon salt
Method
-
Place the sushi rice in a fine-mesh strainer and rinse under cold water, swishing with your hand, until the water runs mostly clear.
-
Drain the rice well and let it sit in the strainer for 15 minutes to allow excess surface water to drain off.
-
Combine the drained rice and water in a 6-quart saucepan with a tight-fitting lid. Bring to a boil over high heat, uncovered.
-
Once boiling, cover, reduce heat to low, and cook until the water is absorbed and the rice is tender.
-
Remove the pot from heat and let the rice rest, covered, to finish steaming.
-
While the rice rests, whisk together the rice vinegar, sugar, and salt in a small bowl until the sugar and salt fully dissolve.
-
Spread the hot cooked rice evenly into a wide, shallow wooden or glass bowl (hangiri if available).
-
Drizzle the vinegar mixture evenly over the rice. Using a rice paddle, fold and slice through the rice gently to coat every grain, avoiding mashing.
-
Fan the rice with a handheld fan or baking sheet while folding to cool it quickly, developing a glossy sheen.
-
Cover the rice with a damp towel and use within a few hours at room temperature for best texture and flavor.
Rate this recipe
Vinegared Sushi Rice
This sushi rice is cooked until just tender then folded with a seasoned rice vinegar mixture while warm, giving it a glossy sheen and balanced sweet-tart flavor. It forms the base for nigiri, maki rolls, and chirashi bowls, and is best used slightly warm or at room temperature. Fanning the rice as you fold in the vinegar helps achieve the characteristic sheen and prevents clumping.
1 hr 4 servings 242 cal
Ingredients
- 2 cups sushi rice (short-grain)
- 2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon salt
Method
- 1
Place the sushi rice in a fine-mesh strainer and rinse under cold water, swishing with your hand, until the water runs mostly clear.
- 2
Drain the rice well and let it sit in the strainer for 15 minutes to allow excess surface water to drain off.
- 3
Combine the drained rice and water in a 6-quart saucepan with a tight-fitting lid. Bring to a boil over high heat, uncovered.
- 4
Once boiling, cover, reduce heat to low, and cook until the water is absorbed and the rice is tender.
- 5
Remove the pot from heat and let the rice rest, covered, to finish steaming.
- 6
While the rice rests, whisk together the rice vinegar, sugar, and salt in a small bowl until the sugar and salt fully dissolve.
- 7
Spread the hot cooked rice evenly into a wide, shallow wooden or glass bowl (hangiri if available).
- 8
Drizzle the vinegar mixture evenly over the rice. Using a rice paddle, fold and slice through the rice gently to coat every grain, avoiding mashing.
- 9
Fan the rice with a handheld fan or baking sheet while folding to cool it quickly, developing a glossy sheen.
- 10
Cover the rice with a damp towel and use within a few hours at room temperature for best texture and flavor.