Description
Learn how to make perfect sushi rice every time with this easy-to-follow recipe. Whether using a rice cooker or stovetop, this guide ensures fluffy, flavorful rice seasoned with a classic vinegar mixture ideal for sushi rolls or poke bowls.
Ingredients
Scale
Rice
- 1 ½ cups sushi rice
- 1 ½ cups + 1 tbsp water (for rice cooker method)
- 1 ⅜ cups (330 ml) water (for stovetop method)
Sushi Vinegar
- ¼ cup rice vinegar
- 2 tbsp sugar
- 1 tsp salt
Instructions
- Rinse Rice: Place the sushi rice in a large bowl and wash it under running cold water using a circular motion until the water runs clear, ensuring removal of excess starch for optimal texture.
- Drain Rice: Carefully discard the rinse water using a sieve or by gentle pouring to retain all rice grains without losing any.
- Cook Sushi Rice in a Rice Cooker: Transfer the rinsed rice to the rice cooker bowl, add 1 ½ cups plus 1 tbsp of water, and let it soak for 30 minutes. If available, select the ‘sushi rice’ setting to cook.
- Rest Rice: After cooking, turn off the rice cooker and let the rice sit undisturbed for 10-15 minutes with the lid closed to finish steaming and achieve a perfect texture.
- Cook Sushi Rice on Stovetop (Alternative): For stovetop cooking, place the rinsed rice and 1 ⅜ cups water in a pot and soak for 30 minutes. Bring to a boil with the lid on, then reduce heat to lowest setting and cook for 8 minutes without lifting the lid.
- Rest Rice: Remove the pot from heat and keep the lid on, letting the rice steam for another 10-15 minutes for ideal doneness.
- Make Sushi Vinegar: In a small saucepan, combine rice vinegar, sugar, and salt. Bring to a boil, then turn off heat and stir until sugar and salt dissolve fully, creating the seasoning mixture.
- Season Rice: Transfer the cooked rice to a large bowl. Pour the hot vinegar mixture evenly over the rice and gently fold using a wooden spatula or rice paddle to coat each grain without crushing the rice.
- Cool Rice: Cover the bowl with a damp tea towel to prevent drying and let it cool to room temperature before using.
- Serve: Use the prepared sushi rice immediately for rolling sushi or assembling poke bowls for a fresh and authentic experience.
Notes
- Rinsing the rice thoroughly is essential to remove excess starch and prevent clumping.
- Soaking the rice prior to cooking improves texture and consistency.
- Gently folding the vinegar mixture into the rice avoids mashing the grains, preserving the ideal fluffiness.
- Use a wooden spatula or rice paddle for best results.
- Letting the rice cool covered prevents it from drying out, maintaining moisture.
- Prepared sushi rice is best used fresh and at room temperature.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Japanese
Keywords: Sushi rice, sushi rice recipe, how to make sushi rice, perfect sushi rice, Japanese rice, sushi vinegar
