5 from 198 votes
Sushi Rice
Sushi Rice is short-grain rice rinsed, drained, and cooked with optional kombu seaweed for subtle umami. Once cooked, it’s seasoned with a vinegar mixture of rice vinegar, sugar, and salt, yielding rice with a balanced sweet, tangy, and slightly salty flavor ideal for sushi or other Japanese dishes.
Prep Time
5 mins
Cook Time
30 mins
Resting/Cooling Time
1 hr 20 mins
Total Time
35 mins
Servings:
6
Calories:
360 kcal
Course:
Side Dish, Main Course, Dinner
Cuisine:
Japanese
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 360
% 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.