Description
This recipe provides a detailed method for preparing perfect sushi rice using Japanese short-grain rice. It includes instructions on rinsing, cooking, seasoning with a traditional sushi vinegar mixture, and cooling the rice to achieve the ideal texture and flavor for sushi dishes.
Ingredients
Scale
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 and prevent clumping.
- Cook the rice: Cook the rinsed rice with 2 cups of water and optional kombu according to your preferred method: stovetop, rice cooker, or Instant Pot as detailed in the notes. Ensure the rice is fully cooked and tender.
- Make the sushi vinegar: While the rice cooks, combine the rice vinegar, sugar (or honey), and sea salt in a small saucepan over medium-high heat. Heat until just shy of simmering, then remove from heat and whisk until the sugar and salt dissolve. Alternatively, you can heat this mixture in the microwave.
- Season the rice: Once the rice is cooked, immediately transfer it to a large mixing bowl. Evenly drizzle the sushi vinegar over the rice. Gently fold the rice using a slicing and lifting motion rather than stirring vigorously to incorporate the vinegar without crushing the grains.
- Cool the rice: Cover the bowl with a damp towel that makes contact with the surface of the rice. This prevents drying while the rice cools. Let it reach room temperature either on the counter or in the refrigerator.
- Serve or store: Use the sushi rice immediately for your recipes, or store it in an airtight container in the refrigerator for up to 3 days.
Notes
- Cooking method options: On the stovetop, bring water and rinsed rice to a boil, reduce heat, cover, and simmer for 18 minutes. Turn off heat and let stand for 10 minutes with lid on.
- Rice cooker: Follow the manufacturer instructions with the same rice to water ratio.
- Instant Pot: Use the Steam function with 1 cup rice and 1 cup water for 6 minutes, then natural release for 10 minutes.
- Optional kombu adds umami flavor during cooking but should be removed before seasoning.
- Use a wooden or plastic spatula to mix to avoid damaging rice grains.
- Gently fold sushi rice to keep grains separate and maintain texture.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Japanese
Keywords: sushi rice, Japanese rice, sushi vinegar, rice seasoning, how to make sushi rice
