Sushi Rice
Submitted by delsol
Properly seasoned sushi rice with a sweet vinegar mixture, soaked and steamed for sticky, glossy grains. Includes stovetop and rice cooker methods. The foundation for homemade sushi rolls, nigiri, and poke bowls.
YIELD
12 servingsPREP
20 minCOOK
25 minREADY
45 minGood sushi starts with the rice. Not the fish, not the nori. The rice.
This recipe walks you through the traditional method: soak short-grain rice, steam it without peeking under that lid, then season with a warm mixture of vinegar, sugar, and salt while fanning to cool it quickly.
That fanning step isn’t fussy nonsense. It’s what gives sushi rice its signature glossy sheen and keeps the grains from turning into a soggy clump.
A splash of sherry adds a subtle depth you won’t quite be able to place, but you’ll notice if it’s missing.
This batch makes enough for about 12 rolls, so it’s built for a sushi night spread.
Pro Tips
- Do not lift the lid while the rice cooks or rests. Every peek releases steam and throws off the texture. Trust the process.
- Use a wooden or plastic paddle to fold in the vinegar mixture. Metal can react with the vinegar and leave an off taste.
- A hair dryer set to cool works surprisingly well if you don’t have a traditional fan. Point it at the rice while you fold.
- Let the rice cool to room temperature before making rolls. Warm rice tears nori sheets.
Ingredients
Directions
Put 4 cups short-grain rice into a large, heavy pan.
Add 4 cups cold water and 4 teaspoons sugar; soak about 2 hours.
Cover and bring to a boil on high heat until the water begins to spew out from the lid.
Without lifting the lid, turn heat immediately to low (on an electric range, have one of the units preheated to low and immediately transfer the pan of rice).
Cook for 12 minutes on low heat; remove from heat and let stand 10 minutes, all without lifting the lid.
Meanwhile, combine in a small pan ½ cup white vinegar, 6 tablespoons sugar, and 4 teaspoons salt; heat just until sugar is dissolved.
Also have ready an electric hair dryer or have someone standing by who can fan the rice mixture to cool it quickly as you add the vinegar mixture (this prevents the rice from becoming soggy).
Turn the cooked rice immediately into a large bowl and carefully fold in the vinegar mixture while fanning or cooling it with the hair dryer set on “cool", being careful to keep the rice grains whole.
If you use a rice cooker, use a cup measure, and not the small one that comes with the cooker and let the rice and water stand for two hours before covering and turning the cooker on.
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