Easy sushi rice
Discover a foolproof recipe for easy sushi rice with just a few simple ingredients: white rice, sugar, salt, and a special spice mix. Perfectly seasoned and ready for your next sushi-making adventure!
- 10 Apr 2025
- Cook time 15 min
- Prep time 15 min
- 4 Servings
- 4 Ingredients
Sushi rice is the cornerstone of any great sushi dish. This easy-to-follow recipe will guide you in creating perfectly seasoned sushi rice that can be used in a variety of sushi rolls and other Japanese dishes. By combining the right balance of ingredients, you’ll be able to enhance the natural flavor of the rice, making it stickier and more flavorful for your sushi creations.
Ingredients:
Instructions:
- Place the 2 cups of white rice in a fine-mesh sieve or a bowl.
- Rinse the rice under cold running water until the water runs clear. This helps to remove excess starch and leads to better-textured sushi rice.
- Drain the rice well and set it aside.
- Transfer the rinsed rice to a rice cooker or a medium-sized pot.
- Add the appropriate amount of water (usually, it’s about 2 1/4 to 2 1/2 cups of water for 2 cups of rice, but follow your rice cooker's or rice package instructions for the best results).
- If you’re using a rice cooker, set it to cook according to the manufacturer’s instructions.
- If you’re using a pot, bring the water and rice to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and cook for about 18-20 minutes, or until the water is fully absorbed. Remove from heat and let it sit, covered, for another 10 minutes to steam.
- While the rice is cooking, combine the 2 tablespoons of sugar, 1 teaspoon of salt, and 1/3 cup of spice mix in a small bowl. Mix well to dissolve the sugar and salt. You can also gently heat the mixture if needed to assist in dissolving.
- Once the rice is done and has steamed, transfer it to a large, non-reactive bowl (like a wooden or glass bowl).
- Pour the seasoning mixture evenly over the rice.
- Use a rice paddle or a flat wooden spoon to gently fold the seasoning into the rice. Be careful not to smash the rice; you want to maintain the grains' integrity.
- Continue folding the rice until it’s well-coated with the seasoning.
- Once the seasoning is mixed in, allow the rice to cool to room temperature. You can speed up the cooling process by fanning the rice while gently stirring.
- Your sushi rice is now ready to be used in sushi, rolls, or any dish requiring sushi rice.
- If you’re not using it immediately, cover the rice with a damp cloth to keep it from drying out and store at room temperature. Avoid refrigerating sushi rice, as it can become hard and lose its texture.
Tips:
- Rinse the white rice thoroughly under cold water until the water runs clear. This removes excess starch and will result in a better texture.
- For best results, use a rice cooker to cook the rice. If you don't have a rice cooker, follow the stovetop method and keep a close eye to avoid burning.
- Cool the rice quickly to stop the cooking process and retain the ideal texture. Gently spread it out on a wooden or flat surface using a wooden paddle or spoon.
- Use a fan to help the rice cool faster while mixing in the spice mix; this will create a glossy finish on the rice.
You'll find that making your own sushi rice at home can be both simple and rewarding. With a few key ingredients and some careful preparation, you can create sushi rice that rivals what you'd find in your favorite sushi restaurant. Enjoy your homemade sushi rice as part of delicious sushi rolls, sashimi, or even on its own.
| Nutrition Facts | |
|---|---|
| Serving Size | 140 grams |
| Energy | |
| Calories 450kcal | 22% |
| Protein | |
| Protein 8g | 5% |
| Carbohydrates | |
| Carbohydrates 100g | 28% |
| Fiber 1.50g | 4% |
| Sugar 8g | 8% |
| Fat | |
| Fat 0.78g | 1% |
| Saturated 0.21g | 1% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 0.00ug | 0% |
| Choline 7mg | 1% |
| Vitamin B1 0.66mg | 55% |
| Vitamin B2 0.06mg | 4% |
| Vitamin B3 4.82mg | 30% |
| Vitamin B6 0.19mg | 11% |
| Vitamin B9 270ug | 66% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.13mg | 1% |
| Vitamin K 0.12ug | 0% |
| Minerals | |
| Calcium, Ca 33mg | 3% |
| Copper, Cu 0.25mg | 28% |
| Iron, Fe 4.96mg | 45% |
| Magnesium, Mg 30mg | 7% |
| Phosphorus, P 130mg | 11% |
| Potassium, K 130mg | 4% |
| Selenium, Se 18ug | 32% |
| Sodium, Na 490mg | 33% |
| Zinc, Zn 1.25mg | 11% |
| Water | |
| Water 13g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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