Japanese Sushi Rice
Japanese sushi rice, while it sounds intimidating, is actually very easy to make in a home kitchen with little equipment.
Servings: 6 cups
- 3 cups short-grain sushi rice
- ⅓ cup rice vinegar
- 3 tablespoons granulated sugar
- 2 teaspoons kosher salt
Add rice to a strainer. Rinse rice by adding water over the strainer, swirling the rice around for a few turns, and immediately draining the rice. Repeat this process 3-4 times until the water runs clear when draining the rice. Allow rice to sit in the strainer over a bowl for an additional 15 minutes to allow the excess water to drain out.
Cook rice according to the package (see note if using a rice cooker).
Combine rice vinegar, sugar, and salt into a small microwavable bowl. Stir to combine. Microwave mixture for 45 seconds - 1 minute, until sugar is completely dissolved. Set aside to cool.
Once the rice has finished cooking, transfer to a glass 8.5 x 11 inch pan. Spread out the rice evenly, and add in the sushi vinegar while the rice is still hot. Mix sushi vinegar with the rice, making sure not to smash the rice. Allow rice to cool.
Once rice is cooled, it is ready to be made into sushi rolls. Keep rice covered with a damp towel (in a temperature controlled space under 41°F) until ready to use.
If you are using a rice cooker, the cooking measurements will look a bit different. A standard rice cooker measuring cup is 180 ml (about ¾ U.S. cup). If you use a rice cooker, measure 4 rice cooker measuring cups, and then fill water to the '4' line on the rice cooker.
Storage: Cooked sushi rice should be kept chilled at 41°F (5°C) or lower
Calories: 368kcal | Carbohydrates: 82g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 782mg | Potassium: 72mg | Fiber: 3g | Sugar: 6g | Calcium: 12mg | Iron: 1mg