Sushi Rice
Sushi rice is one of the most important ingredients in making Japanese sushi. Perfect sushi rice is slightly sweet, tart, and sticky, providing the perfect base for various sushi rolls. Imagine the freshly cooked grains of rice gently mixing with the vinegar mixture, cooling to a perfectly moldable consistency. This authentic recipe ensures that your homemade sushi is as good as from a real Japanese restaurant!
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
Thoroughly rinse the sushi rice in cold water until the water runs clear. This removes excess starch and helps achieve the right consistency.
2
Place the rinsed rice in a saucepan, add the measured water, and let it stand for 30 minutes. This helps the rice cook evenly.
3
Cook the rice covered over medium heat for 10 minutes, then reduce the heat to low and cook for another 10 minutes, or until all the water is absorbed.
4
Turn off the heat and let the rice rest, covered, for another 10 minutes to fully soften.
5
Meanwhile, in a small saucepan, heat the rice vinegar, sugar, and salt. Stir until the sugar and salt are completely dissolved, but do not boil.
6
Pour the vinegar mixture over the cooked rice, and gently mix with a spatula or wooden spoon. Be careful not to crush the rice grains.
7
Let the rice cool to room temperature, gently folding it occasionally to ensure the vinegar mixture is evenly distributed. If using for sushi, cover with a damp kitchen towel to prevent it from drying out.
