How To Make Sushi Rice (Perfect Every Time)
Learn how to make sushi rice at home that turns out perfect every single time! You are only a few steps away from perfect sushi rice and, thus, delicious homemade sushi rolls!
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Servings : (4-8 Sushi Rolls)
Calories : 283kcal
Ingredients
- 1 ½ cups (300 g) sushi rice
- 1 ½ cups + 1 tbsp (375 ml) water (if using the rice cooker method) 1 ⅜ cups (330ml) water if using the stovetop method
Sushi Vinegar
- ¼ cup (60 ml) rice vinegar
- 2 tbsp sugar
- 1 tsp salt
Instructions
- Rinse Rice: Place the sushi rice in a large bowl and wash the rice under running cold water until the water runs clear. → Move the rice in a circular rotation using your hand to speed up this process.
- Drain Rice: Carefully discard the water (use a sieve if you want)
Cook Sushi Rice in a Rice Cooker
- Place washed rice with 1 ½ cups + 1 tbsp (375ml) water in the bowl of a rice cooker. Let the rice soak for 30 minutes.
- Start cooking. Use the "sushi rice" method if your rice cooker has that option.
- Once the rice is cooked, switch off the rice cooker and leave the rice to sit for another 10-15 minutes in the rice cooker. DO NOT OPEN THE LID!
Cook Sushi Rice in a Pot
- Place washed rice with 1 ⅜ cups (330ml) water in a pot. Let the rice soak for 30 minutes.
- With the lid on, bring the pot to a boil. Reduce the heat to the minimum and let it cook for 8 minutes. → Do not open the lid while cooking!
- Remove the pot from the heat and let the rice sit for another 10-15 minutes with the lid on.
- Make Sushi Vinegar: Meanwhile, add rice vinegar, sugar, and salt in a small saucepan. Bring to a boil, switch off the heat, and stir until the sugar dissolves.
- Season Rice: Place cooked rice in a large bowl, pour over the hot vinegar mixture, and toss until well combined.
- Cool: Cover the bowl with a damp tea towel to prevent the sushi rice from drying out. Let it cool on the counter until it reaches room temperature.
- Serve: Use the rice to make your favorite sushi recipe or delicious poke bowls.
Notes
I recommend using the rice cooker method if you are a beginner.
The rice water ratio when using a pot is 1:1.1 (measured in US Cups)! The rice water ratio when using a rice cooker is 1:1.25, but it can vary depending on your rice cooker! Be sure to check the manual of your rice cooker and modify the ratio if necessary.
Serves: 1 ½ cups (300g) uncooked rice is enough for about 4-5 thick California rolls or 7-8 medium Maki rolls. Depending on your appetite, this is enough for 2-4 people.
Leftovers: Always use freshly cooked sushi rice to make sushi! Once refrigerated, it will turn hard and is no longer usable to make sushi. Leftovers can be stored in an airtight container in the refrigerator for up to three days and used to make poke bowls or fried rice.
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Nutrition
Calories: 283kcal | Carbohydrates: 63g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 594mg | Potassium: 53mg | Fiber: 2g | Sugar: 6g | Calcium: 12mg | Iron: 1mg