How to make Sushi Rice

Making sushi rice is easier than you think.

Everyone knows that it can take as long as 20 years to become a sushi chef in Japan. Their sushi rice is far superior to mine 😄 , but I will share my easy cooking method. No years of training are needed! 😊

My technique for sushi rice is the same as cooking normal jasmine rice, and we LOVE it. It is sticky, has that vinegar tang, a hint of sweetness. It only requires 6 ingredients! Uncooked sushi rice, water, sake, sushi vinegar, salt, and sugar.

Here it is!

Please refer to my page – Common Baking and Cooking Conversions if you’re using other baking measurements.

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You will need:

  • 175 grams uncooked sushi rice, washed and drained
  • 250 ml of water
  • 1/2 tbsp sake
  • 1 1/2 tbsp sushi vinegar
  • 1 tbsp granulated sugar
  • 1/2 tsp fine salt

Procedure:

  1. Start by washing the sushi rice and cook it with water and sake. I use a rice cooker.
  2. Meanwhile, cook vinegar, sugar, and salt together. When the sugar has dissolved properly, set the mixture aside to cool.
  3. Once the rice is cooked, transfer it into a bowl and use a rice spoon or spatula to turn the vinegar mixture. The rice should absorb all the liquid without breaking the grain rice. Cover and set aside.

Notes:

  • If you don’t have a bowl of rice cooked, you can cook the sushi rice in a medium pot, rinse and drain off the water. Add water and sake. Cook over high heat, cover, and bring to a boil. When it starts to boil, reduce the heat to low. Cook for about 10 to 15 minutes until all of the water is absorbed and the rice is tender.
  • If your rice isn’t cooked all the way through, but the water is absorbed, stir in a tablespoon or two water, and continue to simmer.
 

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