Description
Learn how to make perfect sushi rice using simple ingredients and a straightforward stovetop method. This recipe details rinsing, boiling, seasoning with a seasoned rice vinegar mixture, and cooling the rice to achieve the ideal texture and flavor for sushi rolls or bowls.
Ingredients
Scale
Main Ingredients
- 2 cups sushi rice
- 2 ½ cups water
Seasoning Sauce
- ¼ cup rice vinegar
- 1-2 tablespoons sugar
- 1 teaspoon salt (to taste)
Instructions
- Rinse rice: Place sushi rice in a fine mesh strainer and rinse under running water for 2-3 minutes until the water runs clear to remove excess starch, preventing the rice from becoming too sticky.
- Boil rice: Combine rinsed rice and 2 ½ cups of water in a pot and bring to a boil. Once boiling, reduce heat to a simmer, cover with a lid, and cook for 20 minutes until the rice is tender and water is absorbed.
- Make vinegar mixture: In a small saucepan, mix rice vinegar, sugar, and salt. Heat over medium heat while whisking until sugar and salt fully dissolve, about 2-3 minutes. Remove from heat and let it cool slightly.
- Season rice: Transfer cooked rice to a large bowl. Slowly pour the vinegar mixture evenly over the rice and gently toss using a rice paddle or silicone spatula to coat while being careful not to mash the grains.
- Cover to cool: Cover the rice with a damp paper towel to keep it moist and let it cool to room temperature before using. The seasoned rice is now ready for sushi rolls or vegetarian sushi bowls.
Notes
- Rinsing the rice thoroughly is crucial for the right texture.
- Adjust sugar and salt to your taste preferences.
- Use a wooden or plastic rice paddle to avoid sticking and crushing the rice.
- The rice should cool to room temperature before using to prevent soggy sushi.
- This sushi rice pairs well with a variety of fillings including vegetables, fish, or tofu.
