Sushi Rice, Properly

Japanese short-grain rice seasoned with rice vinegar, sugar, and salt

Lightly seasoned Japanese short-grain rice finished with a classic rice vinegar blend. The essential base for homemade sushi or a clean side for any Asian-inspired dish.

Equipment Needed

• Fine mesh strainer
• Small saucepan with lid
• Small bowl
• Rice paddle or wooden spoon

Sushi Rice, Properly

Lightly seasoned Japanese short-grain rice finished with a classic rice vinegar blend. The essential base for homemade sushi or a clean side for any Asian-inspired dish.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 2 Servings

Course: Sides

Cuisine: Japanese

Ingredients Method

Ingredients

  

Main

• 1 cup sushi rice (short-grain Japanese rice)
• 1 1/4 cups water
• 1 1/2 tablespoons rice vinegar
• 1/2 tablespoon sugar
• 1/2 teaspoon salt

Method

 

1. Place rice in a fine mesh strainer and rinse under cold water, swirling with your hand, until the water runs clear, about 3 to 4 rinses. Drain thoroughly and let sit 10 minutes.
2. Combine rinsed rice and water in a small saucepan. Cover and bring to a gentle boil over medium heat.
3. Once boiling, reduce heat to low and simmer covered for 15 minutes. Do not lift the lid.
4. Remove from heat and let steam, covered, for 10 additional minutes.
5. In a small bowl, stir together rice vinegar, sugar, and salt until dissolved.
6. Transfer rice to a large bowl. Pour vinegar mixture over the rice and fold gently with a wooden spoon or rice paddle using a cutting motion. Do not mash.
7. Cool to room temperature before using.

How to Know It's Done

• Rice is done when fully tender and all water is absorbed. Grains should be slightly sticky but intact.

Cook's Notes

• Use a wooden or glass bowl when seasoning — metal can impart a faint metallic taste.
• Fanning the rice while folding helps create the glossy finish characteristic of good sushi rice.