Perfect Sushi Rice
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4.6
108 reviews
Excellent
Perfect Sushi Rice
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I'm a Japanese-American chef who now lives in Tokyo, and this is my authentic sushi rice recipe. In this step-by-step guide, I'll show you how to cook it, make seasoned sushi vinegar, and combine the components to make the best sushi rice, just like sushi restaurants here in Japan.
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Ingredients
- 310 grams Japanese short-grain rice (2 cooker cups, see note)
- 1 ½ cups cold water
- 4 tablespoons rice vinegar
- 3 tablespoons granulated sugar
- 1 teaspoon salt
Instructions
- Put 310 grams Japanese short-grain rice in a sieve over a bowl and rinse it with cold tap water.
- Use your hands to remove the excess starch from each grain by using a gentle rubbing motion.
- When the water that runs off is mostly clear, drain the rice.
- If you're using a rice cooker, add the washed rice to the cooker's bowl and add cold water to just under the 2-cup line. If you're using the stove, add the washed rice to a small heavy-bottomed non-stick pot, then add 1 ½ cups cold water and cover it with a lid.
- Let this soak for at least 30 minutes before you start cooking it. This allows the grains to soak up water before cooking, resulting in shinier rice with a better texture.
- If you use a rice cooker, turn it on and let it do its thing. If you are doing this on the stovetop, turn the heat to high and bring the water to a boil (be careful not to let it boil over). Turn down the heat to low and set a timer for 15 minutes. Once no liquid remains in the pot, turn off the heat and let the rice steam for 10 minutes.
- While you wait, combine 4 tablespoons rice vinegar, 3 tablespoons granulated sugar, and 1 teaspoon salt in a small bowl. You can microwave it for a bit to help dissolve the sugar.
- When the rice is done, dump it into a large bowl or sushi oke (the wooden bowl in the photo). The key is that you want a container with a lot of surface area to spread the rice out to cool it rapidly. Gently break up any clumps, then pour the vinegar mixture evenly over the hot rice.
- Use a shamoji (rice paddle), spatula, or a flat wooden spoon to gently combine the rice and vinegar using a side-to-side cutting motion followed by a folding motion. You want to separate each grain so seasoned vinegar coats every surface, but you don't want to break the rice grains or mash them together.
- While mixing, use a fan or a clean hairdryer set to cool and blow air on the rice. This cools the sushimeshi and helps the excess liquid evaporate quickly, giving it a nice sheen while keeping it from getting mushy. It's a bit tricky mixing and fanning simultaneously, so a second set of hands can be helpful here.
- The sushi rice is done when the surface is no longer wet and slippery, and each grain is shiny. It will still be lukewarm, but it should not be hot.
- Mound up the sushimeshi and cover it with a damp towel until you're ready to use it.
Notes
- A rice cooker cup does not equal 1 US cup. If you don't have a rice cooker, use the weight measure.
Nutrition Information
Show Details
Calories
210kcal
(11%)
Carbohydrates
47g
(16%)
Protein
3g
(6%)
Fat
0.3g
(0%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.1g
Sodium
391mg
(16%)
Potassium
40mg
(1%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Calcium
4mg
(0%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6serving
Amount Per Serving
Calories 210 kcal
% Daily Value*
| Calories | 210kcal | 11% |
| Carbohydrates | 47g | 16% |
| Protein | 3g | 6% |
| Fat | 0.3g | 0% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 391mg | 16% |
| Potassium | 40mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Calcium | 4mg | 0% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
108 reviews
Excellent
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