Sushi Rice
User Reviews
5
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Prep Time
5 mins
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Cook Time
30 mins
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Resting/Cooling Time
1 hr 20 mins
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Total Time
35 mins
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Servings
6
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Calories
360 kcal
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Course
Side Dish, Main Course, Dinner
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Cuisine
Japanese
Sushi Rice
Description
This recipe starts by thoroughly rinsing sushi rice to remove excess starch, then draining it so the grains don’t become overly sticky. The rice is cooked with an optional piece of kombu kelp, which imparts a gentle umami note during cooking. Cooking is done either in a rice cooker or on the stove, with gentle simmering and resting times to ensure tender, evenly cooked grains.
While the rice cooks, a vinegar mixture is prepared by gently heating rice vinegar, sugar, and salt just until the sugar dissolves. This mix is cooled to room temperature before being folded into the cooked rice. The seasoning adds the characteristic tang, subtle sweetness, and a hint of saltiness that defines traditional sushi rice.
The rice can be kept warm by covering it with a damp kitchen towel if preparing sushi or rolls later. Maintaining the right moisture and temperature is key for shaping and texture.
Ingredients
- 3 cups sushi rice (It should say "sushi rice" right on the bag. Calrose rice works okay if you can't find sushi rice.)
- 3 cups water
- 1 piece kombu 2x2" square, optional, dried kelp
- 1/4 cup rice vinegar Japanese
- 2 Tablespoons sugar
- 1 teaspoon salt
Instructions
- Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water with your hand, pour off and repeat 2-3 times or until the water is clear. Rinse a few more times. After the rice is rinsed, let the rice drain in a colander or strainer for 1 hour.
- After the rice has drained, put the rice in the rice cooker with the 3 cups of water, cover, and start. If you are using kombu (optional), add it to the rice and water before cooking and allow it to cook along with the rice.If you don't have a rice cooker place rice and water in a heavy saucepan over medium-high heat; bring just to a boil, reduce heat to low and simmer, covered, for 15 minutes. Turn off heat and let rice rest, covered, for 15 additional minutes.
- While rice is cooking, prepare the vinegar mixture. In a small saucepan over medium heat, combine rice vinegar, sugar, and salt. Heat mixture just until the sugar dissolves (do not let it boil). Remove from heat and let cool to room temperature.
- When the rice is done cooking, gently spread out the rice over a cookie sheet. Evenly distribute the cooled vinegar mixture over the rice. You may not need all of the vinegar mixture. Just sprinkle it over the rice until it is lightly spritzed. Gently turn rice over from time to time with rice paddle or wooden spatula so that rice cools evenly. To speed things up, fan the rice each time you turn it over. When rice has cooled to room temperature, it is ready to use for sushi rolls!
Notes
- Keep sushi rice at the proper temperature before making rolls by covering it with a damp kitchen towel in a large bowl.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Calories | 360kcal | 18% |
| Carbohydrates | 80g | 27% |
| Protein | 6g | 12% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.2g | 1% |
| Sodium | 400mg | 17% |
| Potassium | 72mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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