Jun 03, 2024 Want to make perfect sushi rice? Let’s do it. This recipe is made with 5 simple ingredients from local and/or Japanese grocery stores and makes the best rice for all your sushi needs.
Ingredients
Here’s what to round up to make a luscious batch of sushi rice:
Rice: Try short-grain rice for a similar sticky texture as an alternative to Japanese rice. Avoid using long-grain rice, as it won’t stick together well. Vegan: Check that the furikake blend you have doesn’t include fish sauce. Furikake: As a furikake swap, use toasted sesame seeds, chopped nori (seaweed), or a sprinkle of soy sauce for added flavor. Vinegar: If you don’t have rice vinegar, try apple cider or white wine vinegar, though the flavor will be slightly different. Reduce the quantity to 1 1/2 tablespoons to avoid overpowering the rice.
Rinse the rice
First, rinse the sushi rice under cold water until the water runs clear. Next, put the rice and 2 1/2 cups of water in a pot.
Cook the rice
Heat the pot on medium-high until it starts to boil. Once boiling, cover the pot and reduce the heat to low. Let it simmer for 18 minutes. Afterward, turn off the heat and cover the pot with its lid for another 10 minutes.
Add the dressing
Mix rice vinegar, sugar, and salt until the sugar and salt dissolve. Gently stir this mixture into the warm rice. Store the prepared sushi rice in an airtight container in the refrigerator for up to 3 days. When ready to use, gently reheat the rice in the microwave or on the stovetop with a splash of water to restore its texture. Avoid freezing the sushi rice, as it can change the texture and make it too dry or mushy when thawed. NEXT READING: My Indian Mother-in-Law’s recipe for How to Make PERFECT Basmati Rice.
Tip #1: Use a larger pot than you think you will need. This is not the time for that small saucepan. A large pot allows you to season the rice without making a mess. Tip #2: Add the rice vinegar while the rice is still warm. This helps the rice absorb the seasoning better. Cover the warm rice with a damp towel to prevent it from drying out. Tip #3: Use a cutting motion with a spatula to gently fold the seasoning into the rice. This prevents the grains from breaking and ensures even distribution without making the rice mushy. Tip #4: If possible, fan the rice as you mix in the seasoning. This cools the rice quickly, making it shiny and less sticky. Tip #5: Use unseasoned rice vinegar. It’s milder and sweeter than other vinegars, which perfectly complements sushi rice. Avoid seasoned rice vinegar, as it already contains added sugar and salt.
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