Steaming Sushi Rice: A Quick, Easy Way?

Cooking sushi rice is an art, and while it may be best left to the professionals, it can be done at home with a few simple steps. The type of rice is important, and while Japanese short-grain white rice is the most popular, medium-grain rice can also be used. The rice should be washed to remove excess starch, and then cooked with a ratio of 1:1 rice to water. This can be done in a rice cooker, an instant pot, or on a stovetop. The rice should be cooked without a lid, and then left to steam. To finish, the rice should be seasoned with a mixture of vinegar, salt, and sugar.

What type of rice is best for sushi?

Sushi rice is less of a type of rice than it is a preparation method. It is typically made with short-grain Japanese rice, which is starchy and sticky, making it ideal for holding the shape of sushi. This type of rice is often labelled as "sushi rice" in stores. While medium-grain rice can be used in a pinch, long-grain rice is not suitable for sushi.

Japonica Rice

Japonica rice, also known as Japanese rice, is the best choice for making sushi. It is a short-grain rice that is readily available in Asian grocery stores. The Koshihikari brand is known for offering high-quality Japonica rice with a rich aroma, delicious flavour, fine polish, and perfect sticky consistency. Other popular brands include Akitakomachi and Hitomebore.

Sushi Rice

Sushi rice is steamed and vinegared Japanese rice that can be made at home. It is typically made with short-grain Japanese or medium-grain California rice. While some brands label their products as "sushi rice," it is important to check that it is indeed short-grain or medium-grain rice.

Alternative Options

If you are unable to find Japonica or sushi rice, you can try other alternatives such as Calrose rice, which is a medium-grain California rice that becomes soft and sticky after boiling. However, it is important to note that these alternatives may not give you the authentic sushi taste and texture.

Healthy Alternatives

For those who are health-conscious or managing medical conditions, there are several healthy alternatives to traditional sushi rice:

• Brown rice: This option is highly nutritious and gluten-free, rich in vitamins and minerals, and suitable for people with diabetes or on a weight-loss journey. However, it has a strong flavour that may not be preferred in sushi, and it takes longer to boil.
• Quinoa: A great option for veg sushi lovers and those allergic to gluten, quinoa is loaded with protein, vitamins, minerals, and dietary fibre. It takes longer to cook and is not starchy, so adding sugar while cooking can help achieve a sticky texture.
• Broccoli rice: Rich in antioxidants, protein, and fibre, broccoli rice can be made by finely chopping broccoli flowers and steaming them.
• Cauliflower rice: Grate fresh cauliflower to resemble short-grain rice, then cook on low heat until tender without adding water. You can add olive oil and seasonings like salt, sugar, and vinegar to enhance the flavour.
• Couscous: While not a type of rice, couscous is a healthy alternative for sushi lovers who cannot consume rice. It is a good source of protein, fibre, and B vitamins, and it is naturally fat-free.

How to season sushi rice

Ingredients

To make sushi rice, you will need the following essential ingredients:

• Japanese-style short-grain white rice
• Rice vinegar
• Sugar (granulated sugar, or a natural sweetener of your choice)
• Fine sea salt
• Kombu (optional)

Method

Rinse the rice

Place the rice in a fine-mesh strainer and rinse it with cold water until the water runs clear. Drain off any excess water.

Cook the rice

You can cook the rice in a rice cooker, an Instant Pot, or on the stovetop. Here are the instructions for each method:

Rice Cooker

Briefly stir the rice and water together in the bowl of a rice cooker, then place the kombu on top of the rice. Cover and cook according to the device instructions. Discard the kombu.

Instant Pot

Briefly stir the rice and water together in the bowl of an Instant Pot, then place the kombu on top of the rice. Cover and pressure-cook on high for 5 minutes, followed by a 10-minute natural release, and then a quick release. Discard the kombu.

Stovetop

Briefly stir the rice and water together in a large saucepan, then place the kombu on top of the rice. Cover the saucepan with a tight-fitting lid and turn the heat to medium-high. Cook until the water reaches a simmer, then reduce the heat to medium-low to maintain the simmer. Cook for 16-18 minutes, or until all the liquid is absorbed and the rice is tender. Remove the saucepan from the heat and let the rice steam for an additional 10 minutes. Discard the kombu.

Make the sushi vinegar

While the rice is cooking, heat the vinegar, sugar, and salt together in a small saucepan over medium heat until the mixture nearly reaches a simmer. Remove from the heat and whisk until the sugar has dissolved. Alternatively, you can heat the mixture in the microwave.

Season the rice

Once the rice is cooked, transfer it to a large mixing bowl and drizzle it evenly with the sushi vinegar. Use a spatula to gently fold the rice—more of a slicing and lifting motion, rather than stirring and smooshing—until the vinegar is evenly mixed in.

Cool the rice

Cover the mixing bowl with a damp towel so that it touches the surface of the rice. This will help prevent the rice from drying out. Let the rice cool on the counter or in the refrigerator until it reaches room temperature.

Serve

Use the rice immediately in your favourite sushi recipe, or transfer it to an airtight container and refrigerate for up to 3 days.

How to cook sushi rice in a rice cooker

Cooking sushi rice in a rice cooker is a straightforward process. Here is a step-by-step guide to achieving perfect sushi rice.

Ingredients and Equipment:

• Sushi rice (short-grain Japanese white rice)
• Filtered water
• Rice vinegar
• Sugar
• Salt
• Rice cooker
• Wooden bowl/container or large bowl/plate for cooling the rice
• Rice paddle or wooden spoon

Step-by-Step Guide:

• Measure the desired amount of sushi rice using a scale or measuring cups. The standard ratio for sushi rice is 1 cup of rice to 1 cup of water.
• Rinse the rice: Place the rice in a strainer and rinse it under running water. Gently move the rice around with your hands to ensure all the grains are cleaned. Continue rinsing until the water runs clear. This step is crucial as it removes excess starch and debris from the rice.
• Transfer the rinsed rice to the rice cooker and add the appropriate amount of filtered water.
• Close the lid of the rice cooker and select the white rice or rice setting. Follow the instructions provided by your specific rice cooker model.
• While the rice is cooking, prepare the sushi vinegar mixture. Combine rice vinegar, sugar, and salt in a microwave-safe bowl. Heat the mixture in the microwave for 20-30 seconds or until the sugar and salt are fully dissolved. Stir the mixture if needed.
• Once the rice cooker indicates that the rice is done, let it rest with the lid closed for about 5 minutes. This step helps remove any excess moisture from the rice.
• Open the lid and turn off any warming settings to prevent overcooking.
• Transfer the hot rice to a wooden bowl or container, or a large, shallow mixing bowl if you don't have a wooden one.
• Pour the sushi vinegar mixture evenly over the rice.
• Use a rice paddle or a flat spatula to gently mix the rice and distribute the seasoning. Slice into the rice at a 45-degree angle and turn the container as you mix to ensure even distribution. Be careful not to mush or crush the rice grains.
• After thoroughly mixing the seasoning into the rice, cover the container with a damp towel. This helps prevent the rice from drying out and keeps it slightly above room temperature.
• Your sushi rice is now ready to be used for making sushi rolls, hand rolls, or any other sushi dish!

Tips and Tricks:

• It is recommended to use Japanese short-grain white rice for sushi. However, in a pinch, you can also use white medium-grain rice.
• Do not rinse the rice before cooking if the package instructions specifically state not to do so.
• If your tap water is hard or has an unpleasant taste, use filtered water for cooking the rice.
• For convenience, you can use store-bought seasoned vinegar, which already contains salt and sugar.
• Be careful not to add too much water to the rice cooker, as you will also be adding vinegar later.
• Avoid removing the lid of the rice cooker during the cooking process, as this can cause steam to escape and affect the cooking time and rice texture.
• Let the rice cool to room temperature before handling and assembling your sushi.

Storing and Reheating:

• Store leftover sushi rice in an airtight container in the refrigerator for up to 3 days.
• To freeze leftover sushi rice, place it in an airtight container and freeze for up to 2 months.
• To reheat, microwave the rice at 70% power in 30-second intervals until warm and fluffy, being careful not to overdo it to prevent the grains from becoming hard and dry.

How to cook sushi rice on a stovetop

Ingredients:

• 1 cup of sushi rice (200g / 7oz)
• 1 1/4 cups of water (312ml / 10.5oz)
• 1 tbsp of sushi vinegar (store-bought or homemade from 3:2:1 rice wine vinegar, sugar, and salt)

Method:

• Add the sushi rice to a medium saucepan and cover with water. Rinse the rice 2-3 times using your hands until the water becomes more translucent. It doesn't need to be crystal clear.
• Drain the rice and add 1 1/4 cups of water to the rinsed sushi rice.
• Place the saucepan over high heat and bring the water to a boil with the lid off.
• Once the water is boiling, cover the saucepan with a lid and reduce the heat to the lowest setting. Allow the rice to simmer for 15 minutes.
• After 15 minutes, turn off the heat but leave the lid on. Let the rice steam for a further 10 minutes. Do not remove the lid during the cooking process as this will affect the steaming process and prevent the rice from cooking perfectly.
• When the rice has finished steaming, remove the lid.
• Allow the rice to cool by transferring it to a wooden bowl, non-stick wide pan, or chopping board.
• Add 1 tbsp of sushi vinegar per cup of uncooked rice. Gently fold it through the rice with a rice paddle or wooden spoon, being careful not to break or mush the grains.

Tips:

• Be quick when rinsing the rice to avoid it absorbing too much water.
• Do not use a sieve to rinse the sushi rice as this can break the grains.
• Do not lift the lid during the cooking process, as this will let out steam that is crucial for achieving perfectly fluffy rice.
• Start with 1 tbsp of sushi vinegar per cup of uncooked rice, then increase to the recommended 2 tbsp. Allow the vinegar to absorb into the rice, as the intense vinegar flavour will fade over time.

How to store sushi rice

Sushi rice is best consumed fresh, as storing it can cause it to lose its flavour and texture. However, if you have leftover sushi rice, there are ways to store it overnight, in the refrigerator, or in the freezer.

Storing Sushi Rice Overnight

Ideally, sushi rice should be consumed within two hours of cooking to prevent bacteria from growing. However, if you need to store it overnight, allow the rice to cool to room temperature, then place it in an airtight container and store it in the refrigerator. Before using it the next day, gently reheat the rice to restore its slightly warm and sticky texture, preferably using a steamer or a microwave.

Refrigerating Sushi Rice

If you plan to eat the sushi rice the next day, you can store it in the refrigerator. However, it is crucial to note that sushi rice should not be refrigerated for more than 24 hours. Place the sushi rice in a container, cover it with a damp paper towel or a wet kitchen towel, and seal it. This will help prevent the rice from drying out. Alternatively, you can spoon the rice into a small, plastic freezer-safe container with an airtight lid. Ensure that the container is dry before storing the rice to minimise moisture, which can promote bacterial growth.

Freezing Sushi Rice

If you want to store sushi rice for longer than 24 hours, freezing is the best option. Divide the rice into portions and lightly pack them into airtight containers or Ziploc bags. You can also wrap each portion with plastic wrap. However, avoid freezing sushi rice with raw ingredients, as they will not have a pleasant texture when defrosted. Frozen sushi rice can be stored for about one to two months. When defrosting, leave it in the fridge overnight, and add a little extra vinegar to restore its flavour.

Frequently asked questions