Sushi Rice

Perfectly prepared sushi rice is the cornerstone of a great sushi roll! In Japan, it’s considered an art form, and for good reason – the right balance of flavors and textures can elevate any dish. With this simple recipe, you’ll be on your way to creating delicious, authentic-tasting sushi rice that’s sure to impress.

Ready Time

40 mins

Yields

6 servings

Ingredients

Japanese short-grain rice 1 1/2 cups
Water 3 cups
Rice vinegar 1/2 cup
Sugar 2 tablespoons
Salt 1 teaspoon

Instructions

Rinse the Japanese short-grain rice thoroughly and drain well. In a medium saucepan, combine the rinsed rice and 3 cups of water.

Bring the water to a boil, then reduce the heat to low, cover with a tight-fitting lid, and simmer for 18-20 minutes, or until all the water is absorbed.

Once the rice is cooked, let it cool to room temperature. In a small bowl, whisk together the rice vinegar, sugar, and salt until the sugar and salt are dissolved.

In a large bowl, gently fold the vinegar mixture into the cooled sushi rice with a cutting motion, being careful not to mash the grains.

Continue folding until the rice is well coated and has a glossy appearance. Let the sushi rice cool to room temperature before using.

Serve immediately or store in an airtight container in the refrigerator for up to 24 hours.

Makes 6 servings.

Notes

Use short-grain Japanese rice for the best results, as it’s specifically designed to hold together well when cooked. For every 1 cup of rice, use 2 cups of water – in this case, 1 1/2 cups of rice and 3 cups of water.

Make sure to rinse the rice thoroughly to remove excess starch, which helps the rice cook evenly.

Don’t overcrowd the saucepan, as this can cause the rice to stick together. Let the rice cool completely to room temperature to help the vinegar mixture absorb evenly.

Be gentle when folding in the vinegar mixture to avoid mashing the grains.

If not using immediately, refrigerate the sushi rice for up to 24 hours, but give it a good stir before using.