Sushi Rice -

5 from 1 vote

Sushi Rice

Learn how to make perfect sushi rice so you can whip up delicious sushi recipes right at home! All you need is rice vinegar, sugar, salt, and kombu.

Prep Time15

Active Time15

Total Time30

Course: dinner, Lunch

Cuisine: Japanese, Sushi

Keyword: sushi rice

Yield: servings

Calories: 26kcal

Author: Author: Maddy & JD - Them Bites

Materials

Rice (makes 4 medium sushi rolls)

1½ cups uncooked Japanese sushi rice short grained
1½ cups water
1 piece kombu

Sushi Vinegar

4 tbsp rice vinegar
2 tbsp sugar
1 tsp kosher salt

Instructions

Wash & Cook Rice

Add the measured rice into your rice cooker bowl. Add just enough water to cover. Gently tip the bowl, using your hand to hold back the rice, and drain the water.
Next, add water again to cover the rice. Put your fingers in the water and move in a circular motion for about 10 - 15 seconds. Drain the water. Repeat this set 2 - 3 more times until the water is clear.
Next, place in your rice cooker. Fill with 1½ cups of water. (Sushi rice is made with a 1:1.25 ratio).
Using a damp cloth, gently remove any dirt particle from piece of kombu if necessary. (Don't wash). Place in the rice cooker. Let soak for 20 minutes. Then start cooking.

Homemade Sushi Vinegar (can skip this step and buy store bought sushi vinegar)

Combine rice vinegar, salt, and sugar in a small sauce pan. Bring to a simmer over medium high heat.
Whisk until sugar is dissolved. Remove from heat and let cool.

Make Sushi Rice

Use a large bowl or a baking sheet lined with parchment paper. (Traditionally, a wooden hangiri is used). When the rice is cooked, removed the kombu.
Transfer the rice to the bowl of sheet. Break it up and spread out so it cools faster.
With a rice paddle, gently “slice” the rice at a 45-degree angle while slowly pouring the sushi vinegar mixture over and separate the chunks of rice. Do not stir or mix the rice. Vigorously fan the rice with a paddle fan or another type of fan. Fanning takes away the excess moisture and makes the rice shine.
Repeat the fanning process until the rice is room temperature. You sushi is now ready.

To Store

You can keep the sushi rice covered with a damp towel or damp paper towel for a few hours at room temperature. put the sushi rice in an airtight container and store it in the freezer for up to a month. You can defrost it overnight in the fridge, and then microwave to room temperature (not hot).

Nutrition