Description
This homemade sushi rice recipe guides you through preparing perfectly seasoned, fluffy sushi rice with a delicate balance of vinegar, sugar, and salt. Easy to follow and essential for crafting authentic sushi rolls or bowls, this recipe ensures your rice is neither too sticky nor gummy, offering the ideal texture to complement your favorite fillings.
Ingredients
Scale
Sushi Rice
- 2 cups sushi rice
- 2 ½ cups water
Vinegar Mixture
- ¼ cup rice vinegar
- 1-2 tablespoons sugar
- 1 teaspoon salt (to taste)
Instructions
- Rinse rice: Place the sushi rice in a fine mesh strainer and rinse under running water for 2-3 minutes until the water runs clear to remove excess starch and prevent stickiness.
- Boil rice: Combine the rinsed rice with 2 ½ cups of water in a pot. Bring to a boil over high heat, then reduce heat to low, cover with a lid, and simmer gently for 20 minutes until the water is fully absorbed.
- Prepare vinegar mixture: While the rice cooks, combine rice vinegar, sugar, and salt in a small saucepan over medium heat. Whisk continuously for 2-3 minutes until the sugar and salt dissolve completely, then remove from heat and set aside.
- Season rice: Transfer the cooked rice immediately into a large bowl. Evenly pour the vinegar mixture over the warm rice. Using a rice paddle or silicone spatula, gently fold and toss the rice to evenly coat without smashing the grains.
- Cover and cool: Cover the rice with a damp paper towel to maintain moisture and prevent drying. Allow the rice to cool to room temperature before using it for sushi rolls or bowls.
Notes
- Use a fine mesh strainer to thoroughly rinse the rice for best texture.
- Adjust sugar and salt levels in the vinegar mixture to taste for balance.
- Do not skip the cooling step; it helps the rice achieve the perfect texture.
- Use a wooden or silicone utensil to fold the rice gently to avoid crushing the grains.
- Serve the sushi rice immediately or cover and keep at room temperature; refrigerating may harden the rice.
