Description
This Homemade Sushi Rice recipe teaches you how to cook perfect, flavorful sushi rice with the ideal sticky yet tender texture. Using a simple combination of sushi rice, water, rice vinegar, sugar, and salt, this recipe guides you through rinsing, simmering, and seasoning the rice to create the essential base for sushi rolls, nigiri, or vegetarian sushi bowls. The vinegar mixture adds the characteristic subtle tang and sweetness that balances well with fresh sushi ingredients.
Ingredients
Scale
Sushi Rice
- 2 cups sushi rice
- 2 ½ cups water
Vinegar Mixture
- ¼ cup rice vinegar
- 1-2 tablespoons sugar
- 1 teaspoon salt (to taste)
Instructions
- Rinse rice: Place the sushi rice in a fine mesh strainer and rinse under running water for 2 to 3 minutes until the water runs clear. This removes excess starch that can cause the rice to be too sticky or gummy.
- Boil rice: Combine the rinsed rice with 2 ½ cups of water in a pot. Bring to a boil over high heat, then reduce heat to low simmer. Cover with a lid and simmer gently for 20 minutes until the water is fully absorbed and the rice is tender.
- Prepare vinegar mixture: While the rice cooks, place rice vinegar, sugar, and salt in a small saucepan over medium heat. Whisk continuously until sugar and salt dissolve completely, about 2 to 3 minutes. Remove from heat and set aside.
- Season rice: Transfer the cooked rice immediately to a large bowl. Pour the warm vinegar mixture evenly over the rice. Using a rice paddle or silicone spatula, gently fold and toss the rice to coat each grain evenly, taking care not to smash the rice.
- Cover and cool: Cover the rice with a damp paper towel to keep moisture and prevent drying. Let the rice cool to room temperature before using it for sushi rolls, nigiri, or sushi bowls to ensure the ideal texture.
Notes
- Rinsing the rice thoroughly removes excess starch and is key to preventing gummy texture.
- Use a wooden or silicone spatula to gently fold the rice when mixing in the vinegar to avoid crushing the grains.
- Adjust the sugar and salt in the vinegar mixture to suit your taste preferences.
- This rice can be used immediately after cooling or covered and refrigerated for up to one day.
- For best results, use authentic Japanese sushi rice rather than regular long-grain rice.
