Description
This guide provides a recipe for perfect sushi rice with a lightly sweet aroma and tender, slightly sticky texture, ideal for sushi nights or poke bowls. Mastering this foundational recipe simplifies numerous easy dinner ideas and home cooking experiences.
Ingredients
Scale
- 1.5 cups (300g) short-grain sushi rice
- 0.25 cup (60ml) rice vinegar, (unseasoned varieties offer best control, or apple cider vinegar)
- 2 Tbsp (25g) granulated sugar
- 1 tsp (5g) fine sea salt
- 1 small piece (2x2 inch) kombu, (optional, for umami depth)
Instructions
- Rinse Rice: Place the 1.5 cups (300g) rice in a fine-mesh sieve. Rinse under cold running water, stirring with your hand, until the water runs clear (usually 5-7 rinses). This step is crucial for preventing mushiness.
- Soak Rice: Transfer the thoroughly rinsed rice to a heavy-bottomed pot. Add 1.75 cups (420ml) cold water. Let it soak for 20-30 minutes; this allows the grains to hydrate evenly for consistent cooking.
- Cook Rice: Bring the pot to a boil with the lid on, then reduce to low heat and simmer for 12-15 minutes until the water is absorbed. (Keep the lid sealed to prevent the rice from drying). Remove from heat and let it steam, still lidded, for another 10-15 minutes.
- Prepare Seasoning: While the rice steams, gently heat the rice vinegar, sugar, and salt in a small saucepan. Stir until the sugar dissolves; do not boil.
- Season Cooked Rice: Transfer the hot rice to a large, shallow non-metallic bowl (a wooden hangiri is ideal). Pour the seasoning over; using a cutting motion with a rice paddle, gently fold and mix. Avoid mashing the grains.
- Cool and Serve: Fan the rice while mixing to cool it quickly and add a glossy finish. Cover with a damp cloth until use.
Notes
If the rice is too sticky, you might need to rinse it more thoroughly next time or reduce the water slightly. If the rice is too dry, ensure the lid is tight during cooking and steaming; a touch more water next time may help. Store rice in a cool, dark place to maintain freshness.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop, Steaming
- Cuisine: Japanese
Nutrition
- Serving Size: 1.125 cups cooked rice (225 g)
- Calories: 320 calories
- Sugar: 6 g
- Sodium: 575 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 66 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 0 mg
Keywords: sushi rice, fluffy rice, japanese rice, side dish, poke bowl, easy dinner, healthy, family friendly, sticky rice, homemade sushi