What kind of rice is sushi rice?

Sushi rice is a rounder, short-grain white rice, also known as Japonica rice, which is cultivated in Japan and Korea. The best rice to use is Nishiki, Nikko Nikko Calrose Rice, Kokuho Rose Rice, or California-grown Lundberg Organic Sushi Rice. The texture is firm, yet sticky with a sweet, salty, and tangy flavor.

Do I need to wash sushi rice?

Yes! This step is essential for removing starch and achieving sticky texture. Soak for 20 minutes or rinse in a strainer until the water runs clear.

Is rice vinegar necessary for sushi rice?

Yes. Sushi rice is always seasoned with a mixture of rice vinegar, salt, and sugar. This results in the perfectly balanced sweet, salty, and tangy taste. Be sure to use unseasoned vinegar.

What is the ratio of rice to water for sushi?

The rice-to-water ratio is 1:1. Here, we use 2 cups of rice and 2 cups of water.

Sushi Rice

Name: Sushi Rice Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: Japanese
Ingredients: 2 cups Japanese sushi rice; 2 cups water; 4 tablespoons rice vinegar (unseasoned); 1 teaspoon sea salt; 1 ½ tablespoons sugar; optional: 4×4 piece kombu

Description

Learn how to make perfect sushi rice on the stovetop! Sticky yet firm, perfect for sushi rolls, sushi burritos, temaki hand rolls, nigiri, poke bowls, and chirashi bowls.

Ingredients

Units

2 cups Japanese sushi rice
2 cups water
4 tablespoons rice vinegar (unseasoned)
1 teaspoon sea salt
1 1/2 tablespoons sugar
optional: 4×4 piece kombu

Instructions

Soak the rice in cold water for 20 minutes or rinse it until the water runs clear. This will help remove some of the starch, improving the texture. Drain.
Place rice in a medium pot with 2 cups water. Add kombu if using. Bring to a boil over medium-high heat, then lower heat to low, and cover so it’s at a gentle simmer. Tip: If you don’t have a tight-fitting lid, place a thin kitchen towel between the pot and lid, bringing the corners up and tying over the lid to create a tight seal. A good seal is imperative. Simmer for 10 minutes, turn the heat off, and let stand covered for 10 minutes. You want to cook the rice to al dente, so the kernels stay firm and intact.
While the rice cooks, heat the rice vinegar (either in a saucepan on the stovetop or use a microwave) and stir in the salt and sugar until dissolved.
Place rice in a wide large mixing bowl and drizzle with the vinegar mixture. Use a slicing motion; use the side of a wooden spoon, wooden paddle, or large spoon to mix while rotating the bowl. Slicing rather than stirring will prevent the rice from getting gluey.
Once combined, spread the rice out and either fan it until cooled, or cover it with a kitchen towel that has been soaked in water and wrung out. Drape this over the bowl, gently pressing it to the top surface of the rice. Once at room temperature, it is ready to use or refrigerate (with the damp towel) for later.

Notes

Short-Grain Rices: opt for Japanese sushi rice such as Nishiki, Nikko Nikko Calrose Rice, Kokuho Rice, or California-grown Lundberg Organic Sushi Rice.

Nutrition

Serving Size: ½ cup
Calories: 188
Sugar: 2.4 g
Sodium: 291.2 mg
Fat: 0.3 g
Saturated Fat: 0.1 g
Carbohydrates: 41.9 g
Fiber: 0 g
Protein: 3.3 g
Cholesterol: 0 mg