How To Make Sushi Rice (Perfect Every Time) Recipe
Learn how to make perfect sushi rice every time using either a rice cooker or stovetop method. This recipe ensures fluffy, sticky rice seasoned with a balanced sushi vinegar mixture, ideal for sushi rolls and poke bowls.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 3 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Japanese
- Diet: Gluten Free
Ingredients
Scale
Sushi Rice
- 1 ½ cups sushi rice
- 1 ½ cups + 1 tbsp water (for rice cooker method)
- 1 ⅜ cups (330 ml) water (for stovetop method)
Sushi Vinegar
- ¼ cup rice vinegar
- 2 tbsp sugar
- 1 tsp salt
Instructions
- Rinse Rice: Place the sushi rice in a large bowl and wash it under running cold water using a circular motion with your hand until the water runs clear to remove excess starch.
- Drain Rice: Carefully discard the water using a sieve or by gentle pouring to retain all rice grains.
- Cook Sushi Rice in a Rice Cooker: Transfer the rinsed rice to the rice cooker bowl and add 1 ½ cups plus 1 tbsp of water. Let the rice soak for 30 minutes before starting the cooking process. Use the ‘sushi rice’ setting if your rice cooker has one.
- Rest Rice: Once cooked, turn off the rice cooker and let the rice sit undisturbed for 10-15 minutes with the lid closed to finish steaming.
- Cook Sushi Rice on Stovetop (Alternative): Place rinsed rice and 1 ⅜ cups of water in a pot and soak for 30 minutes. Bring to a boil with the lid on, then reduce heat to low and cook for 8 minutes without lifting the lid.
- Rest Rice: Remove the pot from heat and let rice sit covered for 10-15 minutes to steam through.
- Make Sushi Vinegar: In a small saucepan, combine rice vinegar, sugar, and salt. Bring to a boil, then turn off heat and stir until sugar and salt dissolve completely.
- Season Rice: Transfer cooked rice to a large bowl. Pour hot vinegar mixture evenly over rice and gently toss with a wooden spatula or rice paddle to coat without smashing grains.
- Cool Rice: Cover the bowl with a damp tea towel to prevent drying and leave at room temperature until cooled completely.
- Serve: Use the prepared sushi rice immediately for rolling sushi or assembling poke bowls.
Notes
- Ensure to rinse rice thoroughly to remove excess starch and prevent sticky clumps.
- Soaking rice before cooking improves texture and even cooking.
- Use a wooden spatula or rice paddle to avoid crushing the delicate rice grains.
- Cool rice at room temperature; do not refrigerate as it affects texture.
- The vinegar mixture can be adjusted to taste for sweetness or acidity.
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