Perfect Sushi Rice Recipe
Classic Japanese sushi rice recipe featuring perfectly cooked short-grain rice seasoned with a balanced sushi vinegar mixture of rice vinegar, sugar, and sea salt. This foundational recipe guides you through rinsing, cooking, seasoning, and cooling sushi rice to achieve the ideal texture and flavor for making sushi at home.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Japanese
Ingredients
Scale
Sushi Rice
- 2 cups Japanese short-grain rice (“sushi rice”)
- 2 cups water
- 4-inch square of kombu (optional)
Sushi Vinegar
- 1/4 cup unseasoned rice vinegar
- 4 teaspoons sugar (or honey)
- 1 teaspoon fine sea salt
Instructions
- Rinse the rice: Rinse the rice with cold water in a large fine mesh strainer for 1-2 minutes, or until the water runs very clear. Drain well to remove excess starch for optimal texture.
- Cook the rice: Cook the rinsed rice with 2 cups of water. You can use your preferred method such as stovetop, rice cooker, or Instant Pot, ensuring the rice is tender but not mushy. Optionally add a 4-inch square of kombu for subtle umami flavor during cooking.
- Make the sushi vinegar: While the rice cooks, combine rice vinegar, sugar, and sea salt in a small saucepan. Heat over medium-high heat until the mixture nearly simmers, then remove from heat and whisk until sugar dissolves. Alternatively, warm and mix in the microwave.
- Season the rice: Once the rice is cooked, immediately transfer it to a large bowl. Drizzle the sushi vinegar evenly over the hot rice. Use a spatula to gently fold the rice with a slicing and lifting motion to evenly distribute the vinegar without smashing the grains.
- Cool the rice: Cover the bowl with a damp towel touching the surface of the rice to prevent drying out. Let the rice cool to room temperature on the counter or in the refrigerator.
- Serve or store: Use the sushi rice immediately in your sushi recipes, or transfer it to an airtight container and refrigerate for up to 3 days.
Notes
- Rinsing the rice thoroughly removes excess starch and prevents clumping.
- Kombu is optional but adds a subtle depth of flavor.
- You can cook sushi rice using a stovetop pot, rice cooker, or Instant Pot. Follow the appliance-specific instructions for best results.
- When mixing in the vinegar, a gentle folding motion keeps rice grains intact.
- Covering the rice with a damp towel while cooling prevents it from drying out.
- Best used fresh but can be refrigerated for up to three days.
Keywords: sushi rice, Japanese rice, sushi vinegar, short-grain rice, sushi preparation, rice seasoning
Find it online: https://reemcook.com/perfect-sushi-rice-recipe/
