60 minutes
Master the heart of sushi making with this classic sushi rice recipe. Its flawless balance of sweetness and tang, combined with the ideal sticky texture, makes it the cornerstone for an array of sushi creations or a delightful companion to various Japanese entrees.
Short-Grain Sushi Rice, rinsed until water runs clear
cups
cups
tablespoons
teaspoons
teaspoons
1. Rice Rinsing
Begin by thoroughly rinsing the sushi rice under cold water until the water runs clear, ensuring the removal of excess starch.
2. Cooking the Rice
After draining, transfer the rice into a heavy-duty pot with a well-sealing lid. Pour in 2¼ cups of fresh water. Place the pot on high heat until the water reaches a rolling boil, then immediately reduce the heat to the lowest setting. Seal the pot with the lid and allow the rice to simmer gently for 15 minutes.
3. Resting
Once the cooking time has elapsed, remove the pot from the heat without lifting the lid. Let the rice steam for an additional 10 minutes to finish the cooking process.
4. Seasoning Mix
During the rice's cooking time, create the sushi seasoning by whisking together rice wine vinegar, salt, and sugar in a small bowl until the sugar completely dissolves.
5. Finishing Touches
Carefully transfer the cooked rice into a wide, shallow bowl to prevent mashing the grains. Evenly drizzle the prepared seasoning over the warm rice. With a wooden paddle or spatula, gently fold the rice using a slicing action to coat each grain with the seasoning mix without crushing them.
Comments (0)