My go to sushi rice recipe. The ingredients go together in one pot (including the rice seasoning) for minimal clean up. Works great every time. Just multiply the recipe for more rice.
Recipe
Makes: ~1.5 cup | Time: ~45 min
Ingredients
- 1 cup of sushi rice
- 1.5 cup of water
- 1 tbsp of sugar
- 3 tbsp of rice vinegar
- 1/2 tsp of salt
Method
- Rinse the rice: Pour 1 cup of sushi rice in a sauce pan. Rinse the rice with cold water until the water runs clear. Cover the rice with water, stir the rice, pour the water out (pictures 1 to 3). Repeat until the water runs clear (picture 4). It usually takes me 5 to 7 rinces.
- Cook the rice:
- Add 1.5 cup of cold water to the rice, along with 1 tbsp of sugar, 3 tbsp of rice vinegar and 1/2 tsp of salt. Give it a quick stir.
- Place the saucepan on a stove on high heat and bring to a boil (about 5 to 8 min) (picture 5).
- Reduce the heat to low, cover and cook for 15min (picture 6). Depending on your stove you may want to remove your pan from the heat for 2 to 5min whilst the stove’s heat reduces (I have to do this with my electric stove). You can then return the saucepan to the burner and continue the cooking. This is a part of the 15min not on top of it.
- Keeping the pan covered, remove from the heat and let sit for another 15min.
- Cool the rice: tip the rice into large recipient and spread out to cool (I use a baking sheet or baking tray).
Example of recipes with sushi rice
Country
Japan
Japan
The Global Homecook 