Sushi Rice on the Stovetop

Name: Sushi Rice on the Stovetop
Cook time: 15 min
Total time: 30 min
Yield: 4 serves (makes 2 ½ cups, 445 grams, 15.69 ounces of cooked sushi rice)
Ingredients: 1 cup (200 grams, 7.05 ounces) sushi rice; 1 ½ cups (375ml/grams, 13.22 ounces) water; 2 tablespoons sushi vinegar; 2 teaspoons caster sugar; ½ teaspoon salt

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Cook Time
0 mins
Additional Time
15 mins
Total Time
30 mins
Servings
4 serves (makes 2 ½ cups, 445 grams, 15.69 ounces of cooked sushi rice)
Calories
42 kcal
Course
Main Course

Sushi Rice on the Stovetop

Iris Warren

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Sushi rice on the stovetop is so simple to make. It’s ready in under 30 minutes, and makes a fluffy, fragrant, and soft rice perfect to use for many different dishes.

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Ingredients

Servings

1 cup (200 grams, 7.05 ounces) sushi rice
1 ½ cups (375ml/grams, 13.22 ounces) water

Sushi Seasonings (optional)

2 tablespoons sushi vinegar
2 teaspoons caster sugar (super fine sugar)
½ teaspoon salt

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Instructions

Rinse the sushi rice under room temperature water until the water becomes clear. Drain well.
Place rinsed and drained rice in a medium sized saucepan and add the water. Make sure the rice sits evenly along the bottom of the saucepan.
Bring the rice and water to a boil over medium to high heat. Once at a boil, reduce the heat to low to bring it to a simmer. Gently stir the rice, cover, and simmer for 15 minutes.
Turn off heat and allow the rice to rest, covered, for a further 15 minutes. Fluff the rice and allow the rice to cool before using.
(Optional) If you are wanting to season your sushi rice, transfer your cooked sushi rice to a glass or wooden bowl after it has rested and is still hot. Mix through the vinegar, salt, and sugar. (see note 1). Once mixed through, allow the rice to cool before use.

Notes

We recommend you do not use metal when mixing your seasonings through your sushi rice. This is because the metal will react with the vinegar, which will make your sushi rice taste metallic.