Sushi Rice with Mayo
Elevate your sushi game with this creamy and flavorful Sushi Rice with Mayo recipe, a delicious twist on traditional sushi rice that's perfect for sushi bowls, rice balls, or even enjoyed on its own! Made with fluffy, perfectly seasoned sushi rice delicately folded with tangy Japanese Kewpie mayonnaise, this recipe brings an irresistibly rich and umami-packed taste to your table. The rice is seasoned with a classic blend of rice vinegar, sugar, and salt for the perfect balance of sweetness and acidity, and optional garnishes of toasted sesame seeds and nori strips add texture and visual appeal. Quick to prepare and ready in just 30 minutes, this dish serves as a versatile base for endless culinary creativity. Whether you're hosting a sushi night or looking for a unique side dish, this sushi rice creation is a must-try!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoons Salt
- 2 tablespoons Mayonnaise (Japanese Kewpie recommended)
- 1 teaspoon Sesame seeds (optional, for garnish)
- 4 pieces Nori seaweed strips (optional, for garnish)
Instructions
Rinse the sushi rice in cold water until the water runs clear. This removes excess starch and helps the rice cook evenly.
In a medium saucepan, combine the rinsed rice and water. Cover the pot with a lid and bring the mixture to a boil over medium heat.
Once boiling, reduce the heat to low and let the rice simmer for 15 minutes, keeping the lid on at all times. Do not stir or lift the lid while cooking.
After simmering, remove the pot from heat and let it sit, covered, for an additional 10 minutes to allow the rice to finish steaming.
While the rice is steaming, prepare the sushi vinegar mixture by combining rice vinegar, sugar, and salt in a small bowl. Stir until the sugar and salt are completely dissolved.
Transfer the cooked rice to a large, wide bowl (traditionally a wooden hangiri if you have one). Gently pour the vinegar mixture over the hot rice.
Using a rice paddle or silicone spatula, gently fold the vinegar into the rice. Avoid smashing the grains—use a slicing motion to evenly coat the rice as it cools.
Once the rice is room temperature, fold in the mayonnaise gently. Adjust the quantity of mayonnaise to taste, ensuring the rice remains light and creamy but not overly wet.
Portion the sushi rice into bowls or use it as a base for sushi rolls, rice balls, or sushi bowls.
Optionally, garnish with toasted sesame seeds and nori seaweed strips for added flavor and presentation.
Nutrition Facts
Calories |
533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.3 g | 29% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 1373 mg | 60% | |
| Total Carbohydrate | 74.6 g | 27% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 13.6 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 29 mg | 2% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 81 mg | 2% | |
*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.
