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Dairy-Free
Perfect Sushi Rice (Like A Pro)
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Recipe

5 INGREDIENTS • 13 STEPS • 1HR 30MINS

Perfect Sushi Rice (Like A Pro)

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1 rating
Did you think that there is only one way to cook rice? That rice is boring, or sushi is all about fish? Rice, the most important ingredient for sushi, can change the taste of your sushi completely. Cooking perfect rice will make a big difference in your sushi-making skills!
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Master Of Japanese Cooking Academy
Master Of Japanese Cooking Academys is located across Europe and very passionate about offering the best-in-class education of Japanese cuisine for international chefs and food enthusiasts.
https://www.master-jpcuisine.com/
Did you think that there is only one way to cook rice? That rice is boring, or sushi is all about fish? Rice, the most important ingredient for sushi, can change the taste of your sushi completely. Cooking perfect rice will make a big difference in your sushi-making skills!
1HR 30MINS
Total Time
$0.81
Cost Per Serving
Ingredients
Servings
8
US / Metric
Sushi Rice
Sushi Rice
2 1/2 cups
Sushi Rice
preferably Koshihikari strain
Water
16 oz
Water
preferably soft water or filtered water to reduce hardness
Sushi Vinegar Mix
Rice Vinegar
1/3 cup
Rice Vinegar
Granulated Sugar
2 Tbsp
Granulated Sugar
Salt
1/2 Tbsp
Salt
Nutrition Per Serving
VIEW ALL
Calories
212
Fat
0.5 g
Protein
3.6 g
Carbs
47.6 g
Add to plan
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Perfect Sushi Rice (Like A Pro)
Save
author_avatar
Master Of Japanese Cooking Academy
Master Of Japanese Cooking Academys is located across Europe and very passionate about offering the best-in-class education of Japanese cuisine for international chefs and food enthusiasts.
https://www.master-jpcuisine.com/

Author's Notes

With 450 g (2 1/2 cups) of pre-washed rice, you can make 8-10 thin rolls, 8 inside-out rolls, or 60-70 pieces of nigiri.

It's okay if the water is still white when you finish washing the rice. Do not add salt or oil when cooking the rice. The amount of water indicated in the recipe is meant for making sushi rice, not for eating it as is. If you want to eat it normally, add 590 g of water.

If you like the rice sweeter, you can increase the sugar to 30-35 g and the salt to 15 g for 75 ml (1/3 cup) of vinegar.

Sushi rice tastes better after a while (30 minutes or longer). But it should not get cold.

STOVETOP INSTRUCTIONS: If cooking rice in a pot, use a large pot as much as possible, otherwise the bubbles from the rice will spill over. Always keep the lid on and cook the rice on medium heat until it starts boiling, then cook until all water evaporates (in total 10-12 minutes), then on very low heat for 10 minutes. If the bubbles spill over, lower the heat a little.
Cooking InstructionsHide images
step 1
Put Rice Vinegar (1/3 cup), Granulated Sugar (2 Tbsp), and Salt (1/2 Tbsp) in a small bowl and mix well with a whisk.
step 2
Add Water (16 oz) to the Sushi Rice (2 1/2 cups). After the first wash, dump the water immediately as they are dirty.
step 3
From the second wash, add water from the tap and lightly rub the rice with both hands a few times and drain the water. Repeat this 3-4 times.
step 4
Drain the rice in a colander for about 5-10 minutes to remove the excess water, otherwise, the rice will get too soft.
step 5
If you use an electric pressure cooker (such as an Instant pot), put the washed rice and 540 g of water (filtered or soft water if possible) into a cooking pot and let the rice rest in the water for 20 minutes.
step 6
In case of using an electric cooker such as an Instant pot, push a “pressure cook” button, select “high pressure”, and set the cooking time to 2 minutes. Then, the cooker should start cooking. Once the electric cooker has finished cooking, leave it for about 15 minutes to release the pressure naturally.
step 7
Now the rice is perfectly cooked, let’s move to mix with sushi vinegar! Pour water into the handai (a wooden rice tub) about 1 cm high from the bottom for 2-3 minutes. And let a shamoji (a wooden rice scoop) submerge together. If you don’t have a handai, you can use any flat-bottomed cookware.
step 8
Drain the water from the handai and shamoji (rice scoop), and wipe off the water. Place the hot rice in the center of the rice tub or cookware. If the rice has burned/colored part, remove it.
step 9
Slowly pour the vinegar mixture over the hot rice.
step 10
Hold the rice scoop like this. Start mixing evenly as if cutting the rice. Turn the rice tub counterclockwise while mixing.
step 11
Fold the rice from the bottom to the top as the vinegar accumulates at the bottom.
step 12
If the rice is still hot, let it cool down for a few minutes until it becomes body temperature (lukewarm).
step 13
Once it’s cooled to the right temperature, place it in a pot or a rice cooker (make sure it’s turned off!) and cover with a clean, wrung-out cooking towel until you use it for sushi. And there you have it, sushi rice!
Tags
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Dairy-Free
Gluten-Free
Shellfish-Free
Vegan
Vegetarian
Rice
Japanese
Side Dish
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