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Sushi Rice

Sushi Rice recipe image
This recipe produces the ideal foundation for homemade sushi, featuring short-grain Japanese rice cooked to a tender, sticky consistency. The key to great sushi rice lies in the seasoning: a balance of rice vinegar, sugar, and salt that creates a bright, tangy flavor profile. By fanning the rice as you fold in the vinegar mixture, you achieve a glossy sheen and prevent sogginess, ensuring each grain remains distinct yet cohesive. This versatile dish is perfect for rolling into maki, forming into nigiri, or serving as a side dish for Japanese-inspired meals. It&# 226;€™s a reliable, classic preparation that brings restaurant-quality results to your home kitchen with simple ingredients and careful technique.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 442.6
Dietary: Gluten-free, Vegan, Vegetarian
Description
This recipe produces the ideal foundation for homemade sushi, featuring short-grain Japanese rice cooked to a tender, sticky consistency. The key to great sushi rice lies in the seasoning: a balance of rice vinegar, sugar, and salt that creates a bright, tangy flavor profile. By fanning the rice as you fold in the vinegar mixture, you achieve a glossy sheen and prevent sogginess, ensuring each grain remains distinct yet cohesive. This versatile dish is perfect for rolling into maki, forming into nigiri, or serving as a side dish for Japanese-inspired meals. It&# 226;€™s a reliable, classic preparation that brings restaurant-quality results to your home kitchen with simple ingredients and careful technique.
Ingredients
  • 4 cup Rice;Short Grain
  • 4 Water;cups
  • 4 teaspoon Sugar
  • 1/2 cup Vinegar;Rice or mild white
  • 6 tablespoon Sugar
  • 4 teaspoon Salt
  • 4 teaspoon Mirin or Dry Sherry
Directions
  1. 1
    Rinse the short-grain rice in cold water until the water runs clear, then drain well.
  2. 2
    Place the rinsed rice in a heavy-bottomed pot with 4 cups of cold water and 4 teaspoons of sugar; let it soak for 2 hours.
  3. 3
    Cover the pot and bring the water to a boil over high heat.
  4. 4
    Once boiling, immediately reduce the heat to low and let it simmer gently for 12 minutes without lifting the lid.
  5. 5
    Remove the pot from heat and let it stand, covered, for 10 minutes to allow the rice to steam and finish cooking.
  6. 6
    While the rice cooks, combine 1/2 cup rice vinegar, 6 tablespoons sugar, 4 teaspoons salt, and 4 teaspoons mirin (or dry sherry) in a small saucepan.
  7. 7
    Heat the vinegar mixture over low heat, stirring just until the sugar and salt are completely dissolved. Do not boil.
  8. 8
    Transfer the cooked rice to a large, non-metal bowl (traditionally a hangiri, but a glass or plastic bowl works).
  9. 9
    Pour the warm vinegar dressing over the rice while fanning it vigorously to cool it down quickly.
  10. 10
    Using a slicing motion with a rice paddle or spatula, gently fold the vinegar into the rice until evenly distributed and glossy.
  11. 11
    Cover the rice with a damp cloth to prevent drying out while it cools to room temperature.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 442.6kcal
% Daily Value *
Total Fat 0.9g2%
Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 19534.7mg814%
Total Carbohydrate 98.6g33%
Dietary Fiber 1.3g6%
Sugars 27.5g
Protein 7.1g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: sushi rice, short grain rice, japanese cuisine, rice vinegar, sushi seasoning, how to make sushi rice, sticky rice, vinegared rice, sushi base, asian cooking, homemade sushi, rice cooker, stovetop rice
Read it online: https://www.chefs-mate.com/recipe/sushi-rice/