Sushi Rice, with or without a rice cooker
Learn how to make perfect sushi rice at home with this easy, step-by-step recipe. No rice cooker? No problem - we’ve got you covered with methods for both stovetop and rice cooker.
Servings: 4 sushi rolls
Calories: 201kcal
Equipment
- 1 Rice cooker Optional - this recipe will cover method with or without
- 1 saucepan If you're not using a rice cooker you'll need to use a saucepan on stove top
- 1 Large mixing bowl I use a large bamboo hangiri for mixing and cooling the rice down but you can use any large mixing bowl
- 1 Spatula Preferably a flat, wooden spatula to avoid breaking grains.
- 1 Small pan For preparing your sushi seasoning.
Ingredients
For the rice:
- 1 cup Japanese short-grain rice
- 1 ⅛ cup of water
- 1 2"x5" piece of kombu optional, adds umami flavor
For the sushi seasoning:
- 3 tablespoons vinegar
- 1 ½ tablespoons sugar
- ½ teaspoon salt
Instructions
Rinse, repeat and soak:
- Place the rice into your rice cooker bowl or saucepan and drench in cold water. Swirl the rice using your hand to release the excess starch.
- Slowly drain the water, being careful not to lose any grains. Repeat this washing process 3 times until the water runs mostly clear.
- Add your cooking water to the rice, make sure all the grains are submerged in the water. Swirl gently to level off the rice so there aren’t any large peaks and troughs. Then gently lay a piece of kombu on top. Allow the rice to soak for at least 10 minutes.
Rice cooker method:
- If using a rice cooker, place the rice cooker bowl in the rice cooker (with the rice and water in), close the lid firmly and start the rice cooker.
Stove top:
- If using a stovetop, lid the pan and place on a high heat. As soon as the water begins to boil, reduce the heat to a low simmer for 15 minutes or until the water is completely absorbed (until there's no more steam). Turn off the heat and leave the rice to rest for 5 minutes.
Sushi Seasoning:
- While the rice is cooking, combine the vinegar, sugar, and salt in a small pan. Heat gently, stirring until the sugar and salt are completely dissolved. Set aside.
- Once cooked, transfer the rice to a large mixing bowl. A bamboo hangiri is traditional, but any mixing bowl us fine. Use a paddle to gently break apart the rice without crushing the grains. Use a gently chopping motion with the side of your paddle.
Mix it up:
- Evenly pour the sushi seasoning over the rice and using a spatula, fold the seasoning into the rice with light motions. Avoid smashing the rice. Once weverything has fully combined, allow the rice to cool to room temperature before using it to make sushi, bento, or any other dish.
Notes
Season while the rice is warm
Mix in the sushi vinegar while the rice is still warm so it absorbs evenly. Fold, don’t stir
Use a slicing and folding motion to mix the rice. Stirring too aggressively will break the grains and make the rice mushy. Let it cool slightly before using
Sushi rice should be slightly warm or room temperature when used, not hot or cold. Cover to prevent drying out
Keep the rice covered with a damp cloth if not using immediately to stop it from drying out. Use a wide bowl if possible
A wide bowl helps the rice cool faster and makes it easier to mix evenly.
Mix in the sushi vinegar while the rice is still warm so it absorbs evenly. Fold, don’t stir
Use a slicing and folding motion to mix the rice. Stirring too aggressively will break the grains and make the rice mushy. Let it cool slightly before using
Sushi rice should be slightly warm or room temperature when used, not hot or cold. Cover to prevent drying out
Keep the rice covered with a damp cloth if not using immediately to stop it from drying out. Use a wide bowl if possible
A wide bowl helps the rice cool faster and makes it easier to mix evenly.
Nutrition
Serving: 4 sushi rolls | Calories: 201kcal | Carbohydrates: 45g | Protein: 3g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 300mg | Potassium: 39mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1IU | Vitamin C: 0.02mg | Calcium: 7mg | Iron: 1mg
