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Sushi Rice recipe
Redondo

Sushi Rice

Learn how to make perfect sushi rice at home using Japanese short-grain rice, a simple vinegar seasoning, and a few essential techniques that guarantee sticky, tender, and glossy rice every time.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 cups
Course: Side Dish
Cuisine: Japanese
Calories: 205
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups Japanese short-grain rice
  • 2 cups water
  • 1/4 cup rice vinegar
  • 2 tablespoons sugar
  • 1.5 teaspoons salt
  • 1 strip kombu (optional)

Equipment

  • pot for cooking rice
  • wooden spoon or rice paddle for folding vinegar into rice
  • glass or wooden bowl avoid metal when seasoning rice
  • small saucepan to heat vinegar mixture

Method
 

  1. Rinse the rice in a large bowl under cool water until the water runs clear.
  2. Soak the rinsed rice in fresh water for 30 minutes, then drain.
  3. Add the rice and 2 cups of water to a pot. Bring to a boil, then cover and reduce to low. Cook for 15 minutes, then turn off heat and let steam for 10 minutes.
  4. While the rice steams, gently warm vinegar, sugar, and salt in a saucepan until dissolved. Do not boil.
  5. Transfer hot rice to a wooden or glass bowl. Pour vinegar mixture evenly and fold with a rice paddle using cutting motions.
  6. Fan the rice while mixing to cool and add sheen. Cover with a damp towel until ready to use.

Notes

Always rinse the rice until water runs clear, and season it while still warm for maximum absorption. Use a wooden spoon to fold the rice gently—never stir.