How to Make Sushi Rice With Vinegar


Rice used for sushi requires a specific series of steps to make it as authentic as possible. True sushi rice is called meshi. The rice should always be made fresh and cooled to room temperature with a hand fan to maintain its texture. Mixing the rice with a sweet and salty vinegar dressing gives the rice and the final sushi more flavor. Use sushi rice if you can find it in an Asian market, or substitute any short-grain rice.

Things You'll Need

  • 1 cup uncooked short-grain sushi rice
  • Deep bowl
  • Colander
  • 1 cup water
  • Saucepan
  • Kitchen towel
  • 1 tbsp. rice vinegar
  • 1 tbsp. sugar
  • 1 tsp. salt
  • Spatula
  • Large plate
  • Hand fan or sheet of paper
  • Add the sushi rice to a deep bowl and cover with water. Stir the rice in the water to rinse. Pour the rice and water through a colander and return the rice to the bowl.

  • Repeat adding water to the bowl, stirring the rice and draining it two to three more times, or until the water is clear after stirring the rice.

  • Bring the rice and 1 cup of water to a boil over medium-high heat in the saucepan.

  • Lower the heat to low and cook the rice for 15 minutes.

  • Wrap a kitchen towel around the bottom of the saucepan lid. Remove the saucepan of rice from the heat and cover with the towel-wrapped lid for 10 minutes, or until all the water has been absorbed.

  • Warm the vinegar, sugar and salt together in a small bowl in the microwave on high heat for 30 to 45 seconds.

  • Use a spatula to toss the cooked rice with the vinegar mixture. Do not stir the rice, or it will create a gummy texture.

  • Spread the vinegar-coated rice onto a large plate.

  • Fan the rice with a hand fan or a piece of paper until it reaches room temperature.

  • Use the rice immediately and do not refrigerate.


  • "Good Eats 2: The Middle Years"; Alton Brown; 2010
  • "The Cook's Book"; Rick Bayless, et al; 2005
  • Photo Credit Medioimages/Photodisc/Photodisc/Getty Images
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