Sushi Rice Recipe
Japanese · Side dish · 30 min total
Perfectly seasoned sushi rice is the foundation of any sushi dish. This recipe yields sticky, slightly sweet rice with a delicate vinegar flavor.
10
min prep
min prep
20
min cook
min cook
4
servings
servings
200
kcal/serving
kcal/serving
Ingredients
- 2 cups short-grain Japanese rice (e.g., sushi rice)
- 2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
Instructions
- Rinse the rice in a fine-mesh strainer under cold running water until the water runs clear, about 2-3 minutes. Drain well.
- Combine the rinsed rice and water in a heavy-bottomed pot. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
- 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. Remove from heat and let cool slightly.
- Transfer the cooked rice to a large wooden or glass bowl (avoid metal). Gradually fold the vinegar mixture into the rice using a cutting motion with a rice paddle or spatula. Fan the rice to cool it quickly as you mix. Continue until all vinegar is incorporated and rice is glossy and at room temperature.
- Cover the rice with a damp cloth until ready to use. Do not refrigerate if using within a few hours.
Tips
- Use a hangiri (wooden sushi rice bowl) for best results, but a glass or ceramic bowl works too.
- Leftover sushi rice can be refrigerated for up to 2 days; reheat gently in a microwave with a damp paper towel.
- Adjust sugar and salt to taste, but this ratio is traditional.
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