To make sushi rice, follow these key steps:
Ingredients
- Japanese short-grain rice (about 1½ to 2 cups uncooked for 3-4 servings)
- Water (equal or slightly more than rice volume, e.g., 1½ to 2 cups)
- Rice vinegar (¼ to ⅓ cup)
- Sugar (2 to 4 tablespoons)
- Salt (1 to 1½ teaspoons)
- Optional: kombu (dried kelp) for aroma
Instructions
1. Wash and soak the rice
Rinse the rice in cold water several times until the water runs clear to
remove excess starch. Drain well. Soak the rice in water for 20-30 minutes to
soften it
. 2. Cook the rice
Cook the rice with water in a rice cooker, on the stovetop, or Instant Pot. If
using kombu, add it on top before cooking for extra flavor. After cooking,
remove kombu if used
. 3. Prepare sushi vinegar (sushi-su)
While the rice cooks, gently heat rice vinegar, sugar, and salt in a small
saucepan until sugar and salt dissolve. Do not boil. Let it cool
. 4. Season the rice
Transfer the hot cooked rice to a wide bowl or tray. Evenly drizzle the sushi
vinegar over the rice. Use a spatula or rice paddle to gently fold the rice
with a slicing and lifting motion to mix without crushing the grains
. 5. Cool the rice
Cover the rice with a damp cloth to keep moisture in and let it cool to room
temperature. Fanning the rice while mixing can help achieve the desired glossy
texture
. 6. Use immediately or store
Use the sushi rice right away for making sushi rolls or nigiri. You can
refrigerate leftovers up to 3 days but best fresh
. This method yields authentic, sticky, and flavorful sushi rice suitable for sushi preparation
