Sushi Rice
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Cooling Time
20 mins
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Total Time
50 mins
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Servings
6 large sushi rolls
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Calories
221 kcal
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Course
Main Course, Appetizer, Lunch
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Cuisine
Japanese
Sushi Rice
Description
Sushi Rice starts with washing Japanese short grain rice thoroughly to remove surface starch and ensure the grains are separate and sticky when cooked. The rinsed rice is cooked using preferred methods—stovetop, rice cooker, or Instant Pot—with careful attention to water absorption and resting time to achieve fluffy and tender grains. The cooked hot rice is then mixed gently with a warm blend of rice vinegar, sugar, and finely ground salt to season it.
The seasoning gives sushi rice its signature flavor, balancing sweetness, acidity, and saltiness without overpowering. Texture-wise, the rice is sticky enough to hold together but not mushy, ideal for rolling sushi. Cooling the rice with fanning helps the grains become shiny and slightly firm. Using authentic Japanese short grain rice is critical, as other varieties will not provide the right stickiness or mouthfeel.
This sushi rice recipe yields enough rice for several large or small sushi rolls, making it practical for homemade sushi. Use of a wooden sushi bowl or a well-wetted shallow plastic bowl aids in mixing and cooling. Proper washing and seasoning techniques produce a consistent base for various sushi roll fillings and toppings.
Ingredients
- 2 1/4 cups short grain rice Japanese
- 2 1/4 cups water
- 1/3 cup rice vinegar
- 3 Tablespoons granulated sugar , see note
- 1 teaspoon salt finely ground, sea salt
Instructions
- Wash rice*. Add rice to a fine mesh strainer and run under water in a circular motion, to wash the rice. Wash it, massaging it gently with your hands, until the water runs clear, this will take a few minutes. (I like to place a bowl in my sink, to catch the water and be able to see if the water coming down is murky or clear). It’s very important to wash the rice well.
- Drain well, gently shaking off any excess water.
Cook Rice:
- Stovetop: Add water and rice to saucepan. Close the lid and bring it to a boil over medium heat. Once water is boiling, reduce heat (keep covered) and cook for 13 minutes. Remove from heat and rest for 10 minutes.
- Instant Pot: Add water and rice to Instant Pot. Cook at high pressure for 5 minutes, with a 10 minute natural release.
- Rice Cooker: Add water and rice and cook on white rice setting.
- Make Sushi Vinegar: Meanwhile, make the rice vinegar mixture. Stir sugar, salt, and rice vinegar together. Heat the mixture for 20-30 seconds in the microwave, and then stir it, to make sure the sugar is dissolved.
- Fluff/Slice Rice: Use a flat plastic paddle (rice cookers often come with these), or silicone spatula, to “slice” the rice in the pot, at a 45 degree angle to fluff it.
- Wet a wooden sushi rice bowl, or a large plastic shallow bowl or container with water (to help keep the rice from sticking). (Pour off any excess water. in bowl.) Add the rice and continue to “slice” the rice at a 45 degree angle to fluff it and separate the chunks of rice.
- Add vinegar. Fan and Fluff/Slice. While the rice is hot, drizzle the vinegar mixture over the rice, and continue to slice it at a 45 degree angle, while fanning it at the same time with a fan or use a paper plate. This helps to cool the rice so the rice will shine and doesn't get mushy. Stop fanning once all of the vinegar mixture is incorporated. Allow the rice to cool uncovered.
- Cool to room temperature: It’s essential to allow the rice to cool to room temperature before making sushi! If the rice touches the Nori when it’s warm, the Nori will wrinkle and shrink.
- Once at room temp, cover rice with a damp towel to keep it from drying out, while you prepare sushi.
Notes
- This recipe yields enough rice for about 6 large or 10 small sushi rolls.
- Japanese short grain rice is essential for proper sushi texture; avoid long grain or instant rice.
- Organic cane sugar is recommended for seasoning.
- Regular rice vinegar mixed with sugar and salt is preferred over pre-made sushi vinegar for flavor control.
- Using a wooden sushi bowl or wetting your mixing bowl before combining rice and seasoning helps prevent sticking.
- Rice should be thoroughly rinsed until water runs clear to remove excess starch.
- Add seasoning while rice is hot and cool by fanning to achieve the right texture and shine.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6large sushi rolls
Amount Per Serving
Calories 221 kcal
% Daily Value*
| Calories | 221kcal | 11% |
| Carbohydrates | 49g | 16% |
| Protein | 4g | 8% |
| Fat | 0.3g | 0% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 295mg | 12% |
| Potassium | 43mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Calcium | 5mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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