BEST Sushi Rice Recipe (寿司飯) Step-By-Step Guide

By No Recipes · 60 min

Ingredients

Instructions

1. Put 310 g of Japanese short-grain rice in a sieve over a bowl and rinse under cold water.
2. Rub the grains gently with your hands to remove excess starch.
3. Drain once the water running off is mostly clear.
4. In a rice cooker, add the rice and cold water to just under the 2-cup line. On the stove, put the rice in a small heavy non-stick pot, add 1 1/2 cups cold water and cover.
5. Soak for at least 30 minutes.
6. Rice cooker: switch it on and let it finish. Stove: bring to a boil on high without boiling over, then reduce to low and cook for 15 minutes. When no liquid remains, turn off the heat and steam for 10 minutes.
7. Meanwhile, mix 4 tablespoons rice vinegar, 3 tablespoons granulated sugar and 1 teaspoon salt in a small bowl. Microwave briefly to dissolve the sugar if needed.
8. Spread the hot rice into a large, wide bowl or sushi oke, breaking up any clumps. Pour the vinegar mixture evenly over it.
9. Using a paddle, cut and fold the rice gently so each grain is coated without being crushed. Fan it with a fan or cool setting on a hairdryer while mixing.
10. The rice is ready when the surface is no longer wet or slippery and the grains are shiny. It should be lukewarm, not hot.
11. Mound the rice and cover with a damp towel until serving.

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