Sushi rice is Japanese short-grain rice seasoned with vinegar, salt and sugar. Perfect sushi rice has shiny, translucent grains with a chewy consistency. This rice can be wrapped around fish, seafood and vegetables or served with toppings.
Things You'll Need
- 2 cups Japanese rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 1 tbsp. sugar
- 1 tsp. salt
- Saucepan or rice cooker
- Small saucepan
- Large bowl
- Rice paddle or spatula
- Rice fan (optional)
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Rinse 2 cups of Japanese rice well under cold water, stirring gently with your hands. Stop when the water runs clear.
Add the rice to a saucepan or rice cooker. Cover with 2 1/2 cups water and turn the burner on high. If you're using a rice cooker, follow the manufacturer's instructions.
When the water comes to a boil, turn down to low and cover. Cook for 20 minutes, turn off the stove and leave for another 10. Do not stir the rice or remove the cover during this time.
Prepare the vinegar seasoning. Mix 1/4 cup rice vinegar, 1 tbsp. sugar and 1 tsp. salt. Heat in a small saucepan over medium heat and stir until dissolved.
Add the cooked rice to a large bowl. Slowly pour in the vinegar mixture while folding with a spatula or rice paddle. Try to lift and separate the grains without smashing them. Use a rice fan to aid in cooling and give the rice a shiny appearance. The rice is finished when it reaches room temperature.