Sushi rice
Learn how to make perfect sushi rice with this simple recipe! Combine 2 cups of white rice, 2 cups of water, 1/2 cup of vinegar, 2 tablespoons of sugar, and 1 teaspoon of salt for a flavorful, sticky base to your favorite sushi rolls. Ideal for sushi enthusiasts and home cooks alike!
- 27 Jan 2025
- Cook time 15 min
- Prep time 20 min
- 4 Servings
- 5 Ingredients
Sushi rice, known as 'shari' or 'sumeshi' in Japanese, is the foundation of any good sushi. Preparing perfect sushi rice involves achieving the right balance of vinegar, sugar, and salt to give it that distinctive taste and texture. Whether you're making nigiri, maki, or any other sushi variation, the quality of your sushi rice can make or break your dish. Follow this recipe to create sushi rice that complements your sushi ingredients beautifully.
Ingredients:
Instructions:
- Place the 2 cups of white rice in a fine-mesh strainer and rinse it under cold running water.
- Use your hands to gently swish the rice around to remove excess starch.
- Rinse until the water runs clear.
- Transfer the rinsed rice to a medium-sized pot or rice cooker bowl.
- Add 2 cups of water and let the rice soak for 30 minutes. This step is crucial for achieving the right texture.
- If using a rice cooker, set it according to the manufacturer's instructions for white rice.
- If using a pot, cover it with a lid and bring the water and rice to a boil over medium heat.
- Once boiling, reduce the heat to low and let it simmer, covered, for about 15-20 minutes. Do not lift the lid during this time.
- After cooking, turn off the heat and let the rice sit, covered, for an additional 10 minutes.
- While the rice is cooking, combine 1/2 cup of rice vinegar, 2 tablespoons of sugar, and 1 teaspoon of salt in a small saucepan.
- Heat the mixture over low heat and stir until the sugar and salt are completely dissolved. Do not let it boil.
- Remove from heat and let it cool to room temperature.
- Transfer the cooked rice to a large mixing bowl or a traditional wooden sushi rice bowl (hangiri).
- Pour the vinegar mixture evenly over the hot rice.
- Use a rice paddle or wooden spatula to gently fold and cut through the rice to evenly distribute the seasoning. Be careful not to mash the rice.
- As you fold, fan the rice with a handheld fan or a piece of paper to cool it down to room temperature quickly. This helps to give the rice a glossy appearance.
- Let the seasoned rice sit at room temperature for about 10 minutes before using it to make sushi. This allows the flavors to meld together nicely.
- Your sushi rice is now ready to use in making sushi rolls, nigiri, or sushi bowls.
- Make sure to cover any unused rice with a damp cloth to keep it from drying out.
Tips:
- Rinse the rice thoroughly: This removes excess starch and prevents the rice from becoming too sticky.
- Let the rice soak: Allowing the rice to soak in water for about 30 minutes before cooking helps it cook more evenly.
- Use a wooden spoon to mix in the vinegar mixture: This prevents the rice from getting crushed and helps maintain its fluffy texture.
- Fan the rice while mixing: This helps to cool the rice quickly, giving it a glossy finish.
- Use a non-metallic bowl: The vinegar may react with metal, altering the taste of the rice.
- Keep the rice covered with a damp cloth: This prevents it from drying out while you prepare the sushi.
By following these steps, you'll have created perfectly seasoned sushi rice that's ready to be paired with your favorite sushi ingredients. Remember, great sushi starts with great sushi rice. Enjoy your homemade sushi!
| Nutrition Facts | |
|---|---|
| Serving Size | 280 grams |
| Energy | |
| Calories 460kcal | 23% |
| 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 45mg | 4% |
| Copper, Cu 0.26mg | 29% |
| Iron, Fe 5mg | 46% |
| Magnesium, Mg 33mg | 8% |
| Phosphorus, P 130mg | 11% |
| Potassium, K 150mg | 5% |
| Selenium, Se 18ug | 32% |
| Sodium, Na 490mg | 33% |
| Zinc, Zn 1.27mg | 12% |
| Water | |
| Water 170g | - |
| * 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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