Perfect Vinegared Sushi Rice: The Complete Recipe (Pot & Rice Cooker)

By Sudachi · 75 min

Ingredients

Instructions

1. Put 300 g of Japanese short-grain rice in a sieve over a large bowl. Fill the bowl with cold water, swish the rice until the water turns cloudy, then drain. Repeat twice more (three washes in total).
2. Move the rice to a rice cooker or a lidded pot. Add 350 ml cold water and 5 g dried kelp (kombu), and soak for 30 minutes (1 hour in winter).
3. After soaking, stir in 1 tbsp sake (optional).
4. Cook in a rice cooker on its sushi rice setting, or on the stove: with the lid on, bring to a boil over medium heat. Once it boils, cook 30 seconds. Then medium-low for 2 minutes. Then low for 5 minutes. Then the highest heat for 10 seconds, and turn off.
5. Keep the lid on and let the rice steam for 10 minutes.
6. Meanwhile, dissolve 1 tbsp sugar and ½ tbsp salt in 2 tbsp unseasoned rice vinegar. Dampen a sushi oke or wide shallow container.
7. Gently mix the cooked rice and transfer it to the damp container, leaving the crusty bottom layer behind. Pour the vinegar mixture over and fold gently with a rice paddle while fanning.
8. Spread the rice thinly to cool. Use within 2 hours, covered with a damp towel. Roll sushi when the rice is about body temperature.

Summarized from Sudachi's video. Watch it for the details.

More recipes with

RiceKombu