Description
Learn how to make perfect sushi rice every time using either a rice cooker or stovetop method. This recipe guides you through rinsing, soaking, cooking, and seasoning sushi rice with a delicious sushi vinegar mixture to achieve the ideal texture and flavor for your sushi rolls or poke bowls.
Ingredients
Units
Scale
Sushi Rice
- 1 1/2 cups sushi rice
- 1 1/2 cups + 1 tbsp water (if using the rice cooker method)
- 1 3/8 cups (330ml) water (if using the stovetop method)
Sushi Vinegar
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
Instructions
- Rinse Rice: Place the sushi rice in a large bowl and wash under running cold water until the water runs clear, moving the rice in a circular motion with your hand to speed up the process.
- Drain Rice: Carefully discard the water using a sieve to ensure all excess water is removed.
- Cook Sushi Rice in a Rice Cooker: Place the washed rice and 1 ½ cups plus 1 tablespoon (375ml) of water in the rice cooker bowl. Let the rice soak for 30 minutes. Start cooking, using the “sushi rice” setting if available. Once cooking is complete, turn off the cooker and let the rice sit, covered, for 10-15 minutes without opening the lid.
- Cook Sushi Rice in a Pot: Place the washed rice and 1 ⅜ cups (330ml) of water in a pot. Let it soak for 30 minutes. Cover with a lid and bring to a boil. Once boiling, reduce heat to minimum and cook for 8 minutes without removing the lid. Remove from heat and let the rice sit covered for another 10-15 minutes.
- Make Sushi Vinegar: In a small saucepan, combine rice vinegar, sugar, and salt. Bring to a boil, then turn off the heat and stir until the sugar is dissolved completely.
- Season Rice: Transfer the cooked rice to a large bowl and pour the hot vinegar mixture over it. Gently toss and fold the rice until well combined, ensuring every grain is seasoned.
- Cool: Cover the bowl with a damp tea towel to keep the rice moist and prevent drying out. Let it cool to room temperature on the counter before using.
- Serve: Use the prepared sushi rice immediately to make your favorite sushi rolls or poke bowls for the best flavor and texture.
Notes
- Using a rice cooker is recommended for beginners as it simplifies the process.
- The rice-to-water ratio is 1:1.1 when cooking on the stovetop and approximately 1:1.25 when using a rice cooker, though ratios may vary depending on your rice cooker. Consult your rice cooker manual for best results.
- 1 ½ cups (300g) uncooked rice yields about 4-5 thick California rolls or 7-8 medium Maki rolls, enough for 2-4 people depending on appetite.
- Always use freshly cooked sushi rice for sushi. Refrigerated leftovers harden and are not ideal for sushi but can be stored airtight for up to three days and repurposed in poke bowls or fried rice.
Nutrition
- Serving Size: ½ cup cooked sushi rice
- Calories: 160
- Sugar: 3 g
- Sodium: 220 mg
- Fat: 0.4 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.3 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 0 mg
