Name: Perfect Sushi Rice (Like A Pro)
Total time: PT5400.0S
Yield: 8
Ingredients: 450 gram Sushi Rice; 450 gram Water; 75 milliliter Rice Vinegar; 25 gram Granulated Sugar; 12 gram Salt

Perfect Sushi Rice (Like A Pro)

Recipe

5.0

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!

Add to plan

Perfect Sushi Rice (Like A Pro)

Save

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/

1HR 30MINS

Total Time

$0.81

Cost Per Serving

Ingredients

Servings

us / metric

Sushi Rice

2 1/2 cups

Sushi Rice

preferably Koshihikari strain

16 oz

Water

preferably soft water or filtered water to reduce hardness

Sushi Vinegar Mix

1/3 cup

Rice Vinegar

2 Tbsp

Granulated Sugar

2 tsp

Salt

Nutrition Per Serving

VIEW ALL

Calories

212

Fat

0.5 g

Protein

3.6 g

Carbs

47.6 g

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.