Description
Learn how to make perfect sushi rice that is sticky, flavorful, and ready for your favorite sushi rolls.
Ingredients
Scale
- 2 cups Short-grain sushi rice
- 2 1/2 cups Water
- 1/3 cup Rice vinegar
- 3 tablespoons Sugar
- 1 teaspoon Salt
Instructions
- Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
- Combine the rinsed rice and water in a rice cooker or a pot. If using a rice cooker, follow the manufacturer’s instructions. If using a pot, bring the water to a boil over medium heat.
- Once boiling, reduce the heat to low, cover, and let it simmer for 18-20 minutes, or until all the water is absorbed.
- Remove the pot from heat and let it sit, covered, for an additional 10 minutes to steam.
- In a small saucepan, combine rice vinegar, sugar, and salt. Heat over low heat until the sugar and salt dissolve.
- Transfer the cooked rice to a large bowl. Gently fold in the vinegar mixture using a wooden spatula, being careful not to mash the rice.
- Allow the sushi rice to cool to room temperature before using it for sushi.
Notes
- For best results, use short-grain sushi rice for the right texture.
- Letting the rice cool completely is essential for making sushi rolls.
- You can adjust the vinegar, sugar, and salt to taste for a sweeter or saltier flavor.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 200
- Sugar: 1
- Sodium: 150
- Fat: 0
- Carbohydrates: 45
- Protein: 4
Keywords: how to make sushi rice, sushi rice recipe, homemade sushi rice, sticky rice for sushi