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Japanese Sushi Rice Recipe

Japanese · Side dish · 30 min total

Perfectly seasoned sushi rice is the foundation of any great sushi. This recipe yields fluffy, slightly sweet, and vinegary rice that's essential for making sushi at home.

Ingredients

• 2 cups Japanese short-grain rice (e.g., Nishiki)
• 2 cups water
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• 1 teaspoon salt

Instructions

1. Rinse the rice in a fine-mesh strainer under cold running water until the water runs clear, about 2-3 minutes. Drain well.
2. Combine the rinsed rice and water in a heavy-bottomed pot. Let soak for 30 minutes.
3. Cover the pot and bring to a boil over medium-high heat. Once boiling, reduce heat to low and simmer for 15 minutes. Do not lift the lid.
4. Remove from heat and let steam, covered, for 10 minutes.
5. While the rice cooks, combine rice vinegar, sugar, and salt in a small saucepan. Warm over low heat, stirring, until sugar and salt dissolve. Do not boil. Set aside.
6. Transfer the cooked rice to a large wooden or glass bowl (avoid metal). Using a rice paddle or spatula, gently fold the rice to break up clumps.
7. Gradually drizzle the vinegar mixture over the rice while fanning the rice with a fan or a magazine to cool it down. Continue folding and fanning until the rice is glossy and at room temperature.
8. Cover with a damp cloth until ready to use. Do not refrigerate.

Tips

• Use a rice cooker for convenience: cook rice, then season as directed.
• Sushi rice is best used the same day; refrigerating makes it hard.
• For a sweeter rice, increase sugar to 3 tablespoons.

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