1 cup Japanese sushi rice
piece of kombu, wiped with a damp cloth (optional)
Seasoned vinegar:
¼ cup rice vinegar
2½ tbsp sugar
1 tsp sea salt
It’s important to follow the water to rice ratio given by the particular brand of sushi rice that you’re using. We tested this recipe using loads of different brands and the water ratio differed for different brands. It’s best to use your sushi rice the day you’re making it. I prefer not to refrigerate the rice because it tends to harden the texture and you lose the lovely ‘silky’ feel of the rice.
WATCH THIS RECIPE
How To Make Sushi Rice
PREP TIME
5 minutes
COOK TIME
10 mins (plus resting)
SERVES
Makes about 4 cups
Ingredients
Steps
-
Place the rice in a large bowl. Cover with water. Use your hands to stir and rub the rice in the water. Drain. Complete this process 6 more times or until the water runs (nearly) clear and is no longer “milky”. Some sushi chefs may do this up to 9 times. Drain well.
-
Transfer the rice to a medium saucepan. Cover with the 1½ cups of water (or use the amount specified by your sushi rice packet) and add the kombu if using.
-
Place the saucepan over high heat. Bring to a boil, then reduce heat to low, cover and cook for 10 minutes. Remove from heat and set aside, still covered, for 10 minutes to allow the steam to continue to cook the rice.
-
Meanwhile, make the seasoned vinegar. Place the ingredients in a small saucepan over medium heat. Cook, stirring, for 1-2 minutes or until the sugar has dissolved. Set aside until required.
-
Transfer the rice to a large shallow bowl or tray (traditionally a low-sided wooden bowl known as a sushi-oke or hangiri is used). Drizzle over the vinegar mixture. Use a rice paddle (shamozi) or spatula to fold the vinegar into the rice using a cutting action at an angle, breaking up any clumps and ensuring the vinegar mixture coats every grain of rice. Continue until the rice is at room temperature. Cover with a damp tea towel until ready to use.
What kind of rice is used for sushi?
Sushi is made using short grain Japanese rice, it has a much shorter grain, and a unique flavour that makes it ideal for sushi. Japanese short grain rice is called japonica or shari rice.
Japonica rice is cultivated in Japan and Korea, and its texture is vital in making authentic Japanese cuisine, specifically sushi.
Can you use any rice for sushi rice?
It’s definitely best to use sushi rice – however if youtube in a pinch, any short grain Japanese rice will do the job. Definitely don’t try to use any medium or long grain rice like Jasmine or Basmati as it’s just not the right texture for sushi rolling.
Is sushi rice different from white rice?
Sushi rice is different from other varieties of rice. To start with, it’s a short grain rice, while the most common rice that most people interact with (jasmine, basmati etc.) tend to be medium or long grain rice.
Sushi rice is waaaay more sticky and dense, making it perfect to roll and handle during your sushi making expeditions.
Where can I get sushi rice?
Sushi rice isn’t as hard as you might think to get your hands on! You can pick up sushi rice from the Asian section of your local supermarkets. And if you can’t find it there, your local Asian grocer will definitely stock all the sushi rice to make your homemade sushi dreams a reality.
Is sushi rice gluten free?
Sure is! Much like more standard varieties of rice, sushi rice is totally gluten-free! Gluten free folks rejoice!
EASY- SIMPLE- QUICK AND EAT
All food with a little bit of effort it’s always DELICIOUS
WITH THE TIME TASTE BETTER AND BETTER