How To Make Sushi Rice
User Reviews
5
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Prep Time
5 mins
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Cook Time
21 mins
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Steaming time
10 mins
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Total Time
36 mins
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Servings
8 servings
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Calories
402 kcal
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Course
Main Course
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Cuisine
Japanese
How To Make Sushi Rice
Description
How To Make Sushi Rice begins with rinsing sushi rice under cold water to remove excess starch for about four minutes until the water runs clear. The rice is then cooked in a tightly covered pan with a specific water-to-rice ratio to ensure proper doneness without sogginess. Once cooked, the rice is left to steam in the pot off heat, allowing the grains to finish cooking evenly.
Meanwhile, a seasoning mixture of rice vinegar, sugar, and salt is gently heated until dissolved, then folded into the warm rice using a wooden spatula to chop and combine without crushing the grains. This seasoning imparts the characteristic sour and slightly sweet flavor of sushi rice while keeping it sticky but not mushy.
The finished rice is covered with a damp towel to retain moisture and left to cool before using in sushi preparation. The method ensures fluffy, flavorful rice that forms a suitable base for various sushi rolls and nigiri. Careful rinsing, correct water amounts, and gentle mixing are key to achieving the desired texture and taste.
Ingredients
- 850 g sushi rice
- 1 litre water
- 60 ml rice vinegar
- 4 teaspoon sugar
- 1 pinch salt sea salt
Instructions
- Put 850 g Sushi rice into a fine sieve and rinse under cold water for 4 minutes. Use your hand to gently turn the rice round until the water runs clear.
- Put the rinsed rice and 1 litre Water into a large pan with a tight fitting lid. Put on a medium heat until the water begins to simmer - about 6 minutes.
- Reduce the heat to low and cook until all the water has absorbed. This will take around 15 minutes.
- Remove from the heat but keep covered. Let the rice steam in the pan for 10 minutes.
- Meanwhile, in a small saucepan, add 60 ml Rice vinegar, 4 teaspoon Sugar and 1 pinch Sea salt. Heat over a medium heat until just simmering. Remove from the heat and stir until all the sugar has dissolved.
- Transfer the cooked rice to a large bowl. Pour over the vinegar mixture. Use a wooden spatula to chop the seasoning into the rice. Then carefully fold it into the cooked rice.
- Cover the rice with a damp towel and leave to cool before using it to make sushi. Make sure the towel is in contact with the rice.
Notes
- Rice weight typically triples when cooked; plan portions accordingly.
- For best texture, soaking the rice in cold water for 30 minutes before cooking helps rehydrate the grains.
- Do not lift the lid during steaming to ensure proper cooking.
- Honey can be used instead of sugar in the vinegar seasoning for a natural sweetener.
- Measure water carefully; the specified amount is needed for correct rice texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 402 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 402kcal | 20% |
| Carbohydrates | 89g | 30% |
| Protein | 7g | 14% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.2g | 1% |
| Sodium | 19mg | 1% |
| Potassium | 82mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Calcium | 16mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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