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How To Make Sushi Rice (Perfect Every Time) Recipe

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Learn how to make perfect sushi rice every time with this detailed guide covering both rice cooker and stovetop methods. Master the art of rinsing, cooking, seasoning, and cooling sushi rice for impeccably textured and flavored results ideal for sushi rolls or poke bowls.

Ingredients

Scale

Sushi Rice

  • 1 ½ cups sushi rice
  • 1 ½ cups + 1 tbsp water (for rice cooker method)
  • 1 ⅜ cups (330ml) water (for stovetop method)

Sushi Vinegar Seasoning

  • ¼ cup rice vinegar
  • 2 tbsp sugar
  • 1 tsp salt

Instructions

  1. Rinse Rice: Place the sushi rice in a large bowl and wash it under running cold water. Move the rice in a circular motion with your hand and continue rinsing until the water runs clear, which removes excess starch for perfect sticky texture.
  2. Drain Rice: Carefully discard the rinse water using a sieve or by decanting to ensure no water remains with the rice.
  3. Cook Sushi Rice in a Rice Cooker: Place the washed rice and 1 ½ cups plus 1 tablespoon (375ml) water into the rice cooker’s bowl. Allow the rice to soak for 30 minutes before cooking. Start the rice cooker using the “sushi rice” setting if available. Once cooking completes, turn off the cooker and let the rice sit with the lid closed for another 10-15 minutes without opening to allow steam finishing.
  4. Cook Sushi Rice on the Stovetop: Place the washed rice and 1 ⅜ cups (330ml) water into a pot and allow it to soak for 30 minutes. With the lid on, bring the water to a boil, then reduce heat to the lowest setting and cook for 8 minutes without opening the lid. Remove the pot from heat and let it sit covered for another 10-15 minutes to finish steaming.
  5. Make Sushi Vinegar: In a small saucepan, combine rice vinegar, sugar, and salt. Bring to a boil, then remove from heat and stir until the sugar and salt dissolve completely.
  6. Season Rice: Transfer the cooked rice to a large bowl. Pour the hot sushi vinegar mixture evenly over the rice and gently toss to combine without smashing the grains.
  7. Cool: Cover the bowl with a damp tea towel to keep the rice from drying out. Allow the seasoned sushi rice to cool at room temperature before using.
  8. Serve: Use the perfectly prepared sushi rice as a base for your favorite sushi rolls, nigiri, or fresh poke bowls.

Notes

  • Rinsing the rice until the water runs clear is crucial for removing surface starch to prevent overly sticky rice.
  • Do not open the lid during cooking and steaming phases to ensure proper rice texture.
  • Adjust sugar and salt in the sushi vinegar seasoning to taste if desired.
  • Use a wooden spoon or rice paddle to gently mix the vinegar with the rice to avoid breaking the grains.
  • The rice is best used fresh and cooled to room temperature; avoid refrigerating as it changes texture negatively.
  • The recipe yields enough rice for approximately 4-5 sushi rolls or 3-4 servings of poke bowls.

Keywords: Sushi rice, sushi recipe, how to make sushi rice, Japanese rice, sushi seasoning, perfect sushi rice, sushi vinegar

Find it online: https://cookwithyana.com/how-to-make-sushi-rice-perfect-every-time-recipe/