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!
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
- Start by washing the sushi rice and cook it with water and sake. I use a rice cooker.
- Meanwhile, cook vinegar, sugar, and salt together. When the sugar has dissolved properly, set the mixture aside to cool.
- 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.
- 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.