Ingredients
Units
Scale
- 1 1/4 cups sushi rice
- 1 1/2 cups water
- 3 tablespoons rice vinegar
- 2 tablespoons granulated sugar
- 1 1/4 teaspoons fine salt
Instructions
- Rinse rice well, until water runs clear. Add to pot with water. Bring to boil over medium high heat. Cover and reduce to low, simmering for 15-18 mins, until water has absorbed and rice is tender. Remove from the heat and leave covered for 10 minutes, allowing the rice to steam.
- Combine rice vinegar, salt and sugar in a bowl. Stir until dissolved. You can heat in the microwave for 30 seconds to speed the process. Spoon rice into plastic, glass or wooden bowl. Pour over seasoned vinegar. Use a tossing and cutting motion to combine the rice and vinegar. Cover rice until ready to use.
- Use perfect sushi rice for making Spicy Salmon Sushi Stacks, Crispy Rice Spicy Tuna, or Spicy Crab Rolls.
Notes
- Use the right rice. Buy short or medium-grain white “sushi rice” for best results.
- Go hands free. Resist the urge to stir while the rice cooks. Jostling the grains can activate starches, forming a crust across the bottom of the pot.
- Steam is the dream. After cooking the rice, be sure to let it steam for those last 10 minutes to absorb any excess moisture.
- Season hot rice. Adding the seasoned vinegar to hot rice is the best way to ensure it absorbs properly and mixes well.
- Refrigerating: Store leftover sushi rice in an airtight container in the refrigerator for 2-3 days.
- Freezing: Place the sushi rice in an airtight container or a zip lock bag, and freeze for 6-8 weeks. Thaw it in the refrigerator before reheating.
- Prep Time: 5
- Cook Time: 25
- Category: Easy Recipes
- Method: Stove Top
- Cuisine: Asian
Nutrition
- Serving Size: 1/4
- Calories: 100
- Sugar: 6.3 g
- Sodium: 730.3 mg
- Fat: 0.1 g
- Carbohydrates: 22.9 g
- Protein: 1.4 g
- Cholesterol: 0 mg