Perfect Sushi Rice
Achieve flawless, restaurant-quality sushi rice every time with this easy, foolproof recipe for Perfect Sushi Rice. Made with tender, glossy short-grain sushi rice, this essential recipe balances the ideal hint of tangy sweetness from rice vinegar, sugar, and salt. Precision is key, from rinsing to remove excess starch to soaking and simmering the rice to perfection. The final touch—a gentle folding of the seasoned vinegar mixture—ensures every grain is flavorful and airy, making it the ultimate foundation for sushi rolls, nigiri, or chirashi bowls. Ready in under an hour, this recipe is a must-have for sushi enthusiasts and brings authentic Japanese cooking to your kitchen.
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Recipe Information
Ingredients
- 2 cups short-grain sushi rice
- 2.5 cups water
- 0.25 cup rice vinegar
- 3 tablespoons granulated sugar
- 1 teaspoon salt
Instructions
Start by rinsing the sushi rice: Place the rice in a fine mesh strainer and rinse under cold running water until the water runs clear. This process removes excess starch and prevents the rice from becoming too sticky.
Transfer the rinsed rice to a medium-sized saucepan and add 2.5 cups of water.
Allow the rice to soak in the water for 30 minutes. Soaking ensures the rice cooks evenly and achieves the perfect texture.
After soaking, place the saucepan over medium-high heat and bring the water to a boil.
Once boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and simmer for 18-20 minutes without lifting the lid.
After 20 minutes, remove the saucepan from the heat. Keep the lid on and let the rice sit for an additional 10 minutes to complete the cooking process.
In a small saucepan, combine the rice vinegar, sugar, and salt. Heat over low heat, stirring continuously, until the sugar and salt are completely dissolved. Do not let the mixture boil.
Once the rice is ready, transfer it to a large bowl. Gently fold in the vinegar mixture using a wooden spatula or spoon. Use a slicing motion to avoid mashing the rice.
Continue to mix until the rice is coated evenly with the vinegar mixture and starts to cool. For faster cooling, use a fan or cover with a damp cloth.
Once the rice reaches room temperature, it is ready to be used for sushi making. Enjoy your perfect sushi rice!
Nutrition Facts
Calories |
520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.8 g | 1% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1944 mg | 85% | |
| Total Carbohydrate | 114.8 g | 42% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 0.4 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 40 mg | 3% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 140 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
