How to Make the Perfect Sushi Rice 寿司飯
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
40 mins
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Total Time
45 mins
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Servings
1
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Calories
1623 kcal
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Course
Main Course
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Cuisine
Japanese
How to Make the Perfect Sushi Rice 寿司飯
Description
How to Make the Perfect Sushi Rice 寿司飯 provides precise instructions to prepare sushi rice that has the typical flavor and texture expected in quality sushi. It begins by thoroughly washing the sushi rice to remove excess starch until the water runs clear. The rice is then cooked with a strip of kelp or dashi powder to add subtle umami flavor. While the rice cooks, a sushi vinegar mixture of rice vinegar, sugar, and salt is heated to dissolve the sugar, then used to season the rice immediately after cooking.
The step of mixing the rice with a rice spatula lightly, as if cutting rather than mashing, along with fanning, cools the rice to the right temperature and helps create the desired glossy surface and fluffy texture. Removing the kelp strip after cooking prevents any overly strong seaweed flavor. The recipe notes emphasize using rice vinegar for authentic flavor but allow white vinegar as a substitute with some variation in taste. This amount of sushi rice can make about four full-sized sushi rolls.
Careful attention to washing, cooking, seasoning, and cooling techniques ensures the rice is sticky but not mushy, mildly seasoned with sweet and salty notes, and has a delicate balance suitable for making sushi at home.
Ingredients
Sushi Vinegar (Sushizu)
- 4 tbsp rice vinegar
- 2 tbsp sugar
- 2 tsp salt
Sushi Rice
- 2 cups sushi rice 1, uncooked
- 1.8 cups of water
- 1 trip Kelp 2 or I tsp Konbu dashi powder, about 5 cm / 2 inch piece
Instructions
- Wash the rice a few times or until the washing water becomes clear. Drain the washing water and place the rice in a rice cooker.
- Add the kepl strip and water and cook the rice as per your rice cooker instructions. *3
- While the rice is cooking, in a small pot, heat the rice vinegar, sugar, and salt together to make the sushi vinegar on medium heat until the sugar dissolves.
- Moisten the wooden tub with water and wipe excess water off with a cloth.
- Once the rice is cooked, remove the kelp strip (if you used a kelp strip) from the rice and place the rice into the wooden tub. Pour the sushi vinegar over it and mix to flavour the rice while fanning it to cool down the rice.
- While the rice is hot, pour the sushi vinegar mixture over the rice.
- Turn and mix to flavour the rice with rice spatula (called Shamoji) while fanning it to cool down the rice.
- While fanning with the Japanese fan (called Uchiwa) make sure that you are not mashing the rice, rather more like cutting motion.
- All the rice to cool at room temperature and place a moistened cloth over to avoid getting dry.
Notes
- Use a standard 240ml measuring cup for accurate ingredient amounts and scale quantities as needed.
- Choose between using a kelp strip or powdered dashi to infuse umami during cooking.
- Remove the kelp strip immediately after cooking to avoid overflavoring.
- Use rice vinegar for authentic taste; white vinegar can be substituted but will alter the flavor slightly.
- This recipe yields enough sushi rice for about four full-sized sushi rolls.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 1623 kcal
% Daily Value*
| Calories | 1623kcal | 81% |
| Carbohydrates | 360g | 120% |
| Protein | 27g | 54% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 5115mg | 213% |
| Potassium | 310mg | 7% |
| Fiber | 11g | 44% |
| Sugar | 32g | 64% |
| Calcium | 303mg | 30% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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