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5.0 from 198 votes

Sushi Rice

Sushi Rice is super easy to make at home! With just FOUR simple ingredients, the possibilities with this scrumptious Sushi Rice recipe are endless!

Prep Time
5 mins
Cook Time
5 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 (dried kelp) (2x2" square, optional)
  • 1/4 cup Japanese rice vinegar
  • 2 Tablespoons sugar
  • 1 teaspoon salt

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

  • If you want to wait a little bit before making your sushi or while you are making the rolls, you can keep the rice at the right temperature by placing it in a large bowl and covering with a damp kitchen towel.
  • If you want to wait a little bit before making your sushi or while you are making the rolls, you can keep the rice at the right temperature by placing it in a large bowl and covering with a damp kitchen towel.

Nutrition Information

Calories 360kcal (18%) Carbohydrates 80g (27%) Protein 6g (12%) Fat 1g (2%) Saturated Fat 0.1g (1%) Polyunsaturated Fat 0.2g Monounsaturated Fat 0.2g Sodium 400mg (17%) Potassium 72mg (2%) Fiber 3g (12%) Sugar 4g (8%) Calcium 15mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Serving

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.