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Sushi Rice

Sushi Rice

Wife with the Knife
Fluffy, sticky, and perfectly seasoned, this sushi rice is the ultimate base for your sushi rolls, poke bowls, or sashimi platters. With a hint of sweetness and tanginess, this rice is so good you might just eat it on its own! The best part? It’s made effortlessly, leaving you more time to enjoy the fun part—assembling your sushi masterpiece.
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Prep Time 15 minutes
Cook Time 20 minutes
Rest Time 10 minutes
Total Time 45 minutes
Course Base Recipe, Main Course, Side Dish
Cuisine Asian, Japanese
Servings 4 cups

Equipment

  • Rice Cooker (see notes for stove top method)
  • Strainer
  • Measuring cups

Ingredients
  

  • 2 cups uncooked sushi rice (calrose, or glutinous white rice)
  • 3 cups water
  • ½ cup rice vinegar
  • 1 tablespoon vegetable oil
  • ¼ cup white sugar
  • 1 teaspoon salt
  • 1-2 tsp black sesame seeds (optional)

Instructions
 

  • Rinse the rice in a strainer or colander under cold running water until the water runs clear.
  • Add the rinsed rice and water in your rice cooker. Press the “cook” button and let the rice cook. Once done, let the rice rest in the “keep warm” mode for an additional 10 minutes to finish steaming.
    *Note: If your rice cooker has specific settings for sushi or sticky rice, use that setting for the best results. (Skip the resting time if your cooker already has a steaming feature)
  • In a small saucepan, combine rice vinegar, vegetable oil, sugar, and salt. Heat over medium heat, stirring until the sugar has dissolved, then allow the mixture to cool.
  • Once the rice is done cooking and has rested, transfer it to a large bowl. Slowly stir in the vinegar mixture. Continue stirring until the rice has absorbed the seasoning and is cool enough to handle.
  • When the rice has cooled, it’s ready to be used for sushi rolls, poke bowls, or any other dish you desire!

Notes

Stove Top Method: Combine the rinsed rice and water in a medium saucepan. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 18-20 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let it sit, covered, for 10 minutes to steam.
Cooling Tips:
  • After combining the rice with the vinegar mixture, spread the rice out on a wide baking pan or tray. This helps cool the rice faster, making it easier to handle and ensuring the perfect texture for sushi.
  • Fanning the rice as it cools helps it cool quickly and gives it a glossy finish. This step is optional but adds an authentic touch to your sushi rice.
Vinegar Mixture Tip: For a slightly sweeter flavour, feel free to add a bit more sugar or a splash of mirin (sweet rice wine) to the vinegar mixture.
Storage: Sushi rice is best fresh, but it can be kept at room temperature for a few hours. Avoid refrigeration, as it can harden the rice.
 
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Keyword Brussels Sprouts Rice, Easy Recipes, Easy Sushi Rice, Rice Bowl, Rice Cooker Sushi Rice, Seasoned Rice, Sticky Rice, Sushi Rice, Vegan, vegetarian