Sushi Rice
An easy stovetop sushi rice recipe.
Servings: 6 servings
Calories: 245kcal
Ingredients
- 2 cups sushi rice
- 3 cups water
- ¼ cup rice vinegar
- 1 teaspoon salt
- 2 Tablespoons sugar
Instructions
- Rinse the Rice: Start by rinsing the sushi rice under cold water in a fine mesh strainer. This step is crucial—it helps remove excess starch and ensures your rice turns out fluffy and not sticky.
- Cook the Rice: In a medium-sized pot, combine the rinsed sushi rice and 2 ½ cups of water. Bring it to a boil over medium-high heat. Once it starts boiling, reduce the heat to low, cover the pot, and let it simmer for about 18-20 minutes. Avoid lifting the lid during this time to keep the steam in!Once the rice has cooked, remove it from the heat and let it sit, covered, for another 10 minutes. This resting period allows the rice to finish steaming.
- Prepare the Vinegar Mixture: While the rice is cooking, mix together the rice vinegar, sugar, and salt in a small bowl. Leave the ingredients to soak while the rice cooks, it should then be easy to get the sugar to dissolve in the vinegar.
- Combine with the Vinegar Mixture: Transfer the warm rice to a large bowl and drizzle the vinegar mixture over it. Gently fold the rice with a spatula or paddle to mix it in without mashing the grains. This step adds that classic sushi rice flavor!
- Cool the Rice: Let the sushi rice cool to room temperature before using it to make sushi rolls. You can speed up the cooling process by popping it in the fridge. The shallower the dish the quicker the sushi rice will cool.
Video
Notes
- Yield 6-7 cups
- Once your sushi rice is cooked, damp hands and damp utensils will make the sushi rice easier to handle and stop it from sticking so much to you.
- Play around with the amount of sushi seasoning you use, you may not need as much salt and sugar as you think.
- Cool your rice quickly by transferring to a large shallow dish, store cooked sushi rice in the fridge below 4 degrees celsius, for up to three days. If your sushi rice sits at room temperature for more than two hours it should br discarded and not stored long term.
- I keep sushi rice in the fridge, make my kids sushi for their lunchboxes which goes to school in a cooler bag with an ice pack.
Nutrition
Serving: 1serving | Calories: 245kcal | Carbohydrates: 54g | Protein: 4g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 398mg | Potassium: 48mg | Fiber: 2g | Sugar: 4g | Calcium: 11mg | Iron: 1mg