How to Make Sushi Rice
User Reviews
4.2
How to Make Sushi Rice
Description
How to Make Sushi Rice involves rinsing 2 cups of sushi rice thoroughly under cold water until the runoff is clear to remove excess starch. The rice is then cooked with water by boiling and simmering with a lid for 20 minutes. Meanwhile, a seasoning mixture of rice vinegar, sugar, and salt is heated gently until dissolved.
Once cooked, the hot rice is transferred to a bowl and the warm vinegar mixture is evenly poured and folded in carefully to coat each grain without smashing the rice. This folding technique keeps the rice sticky but prevents it from becoming mushy. The rice is then covered with a damp paper towel to retain moisture while it cools to room temperature.
The seasoned sushi rice is ready to be used for rolling sushi or as a base for vegetarian sushi bowls. Proper storage includes refrigerating in an airtight container for up to 5 days, or freezing for longer storage. Reheat gently with a little water and a damp cover to restore moisture.
Ingredients
- 2 cups sushi rice
- 2 ½ cups water
- ¼ cup rice vinegar
- 1-2 Tbsp. sugar
- 1 tsp. salt to taste
Instructions
- Place sushi rice in a fine mesh strainer and rinse rice under running water for 2-3 minutes, or until water runs clear.
- Bring water and rice to a boil, reduce heat to a simmer, cover the pot with a lid, and simmer for 20 minutes.*
- In a separate small saucepan combine vinegar, sugar, and salt over medium heat. Whisk until sugar and salt have dissolved, about 2-3 minutes.
- When rice is cooked, transfer it to a large bowl and then pour the seasoned vinegar evenly over top. Toss until the rice is well coated using either a rice paddle or a silicone spatula. And be careful not to smush the rice, gently fold it until it's evenly mixed.
- Cover the rice with a damp paper towel to prevent it from drying out and let it sit until it has cooled to room temperature.
- Use to make sushi rolls or serve it up in a vegetarian sushi bowl.
Notes
- Store cooked sushi rice in an airtight container in the refrigerator up to 5 days to maintain freshness.
- To freeze, cool rice to room temperature, seal tightly, and freeze for up to 6 months without loss of quality.
- Reheat sushi rice by microwaving covered with a damp paper towel and a splash of water to prevent drying out.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Calories | 212kcal | 11% |
| Carbohydrates | 43g | 14% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 127mg | 5% |
| Potassium | 36mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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