Marianne Martinez
Sushi rice is a classic vinegared, firm, sticky, short-grain white rice that is the foundation for all sushi. It can be made in a rice cooker, pressure cooker, Instant Pot, or on the stovetop. To cook sushi rice in a pot, start by rinsing the rice in a fine-mesh strainer and draining it well. Next, combine the rice and water in a large pot, bring it to a boil, then place a lid on top. Lower the heat to medium-low to maintain a gentle simmer, and cook for 15-20 minutes without stirring or opening the lid. Remove the pot from the heat and let it stand covered for 10 minutes. Your cooked rice is now ready to be seasoned with the sushi vinegar.
| Characteristics | Values |
|---|---|
| Type of Rice | Japanese short-grain or medium-grain California white rice |
| Rice Brand | Kokuho (Rose or Yellow) or Nishiki |
| Rice Vinegar | Unseasoned rice vinegar, e.g. Mizkan and Kikkoman |
| Sugar | White granulated sugar |
| Salt | Basic iodized table salt |
| Rice-to-Water Ratio | 1:1 or 3:2 |
| Stovetop Cooking Time | 16-20 minutes |
| Stovetop Cooking Temperature | Medium-high heat |
| Rice Cooker Cups of Uncooked Rice | 3 |
| Cups of Cooked Rice | 6 2/3 |
| Thick Sushi Roll (Futomaki) | 1 2/3 cups of sushi rice |
| Medium Sushi Roll (Chumaki) | 1 cup of sushi rice |
| Thin Sushi Roll (Hosomaki) | 1/2 cup of sushi rice |
| Inside-out Sushi Roll (Uramaki) | 3/4 cup of sushi rice |
| Nigiri Sushi | 20 g of sushi rice |
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What You'll Learn
Rinse the rice
Rinsing the rice is an important first step in preparing sushi rice. It is recommended to rinse the rice with cold water in a large fine-mesh strainer for 1-2 minutes, or until the water runs very clear. This process should be repeated at least 3 times, even if the rice is prewashed, to ensure that any impurities are removed. The rice should be drained well after each rinse, using a fine-mesh sieve to shake off any excess water. This step is crucial as it helps to remove any impurities and milky water that the rice may have absorbed during packaging or transport.
When rinsing the rice, it is important to use only enough water to submerge the rice. This is because rice absorbs water quickly, and discarding the water immediately helps to reduce the amount of milky water absorbed. After pouring off the water, the rice grains can be gently agitated with your fingers in a circular motion for 10-15 seconds. Using less water allows the grains to rub against each other, further removing any impurities. The rice should then be rinsed again with fresh water, which should be immediately discarded once it becomes cloudy. This step should be repeated until the water is almost clear.
Once the rice has been thoroughly rinsed and drained, it is then ready to be cooked. However, it is important to ensure that the rice is well-drained before adding it to the pot with the specified amount of lukewarm water. This will ensure that the rice cooks evenly and absorbs the water properly during the cooking process.
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Combine rice and water in a pot
To combine rice and water in a pot, start by rinsing the rice in a fine mesh strainer. You can do this by adding just enough water to a bowl to submerge the rice, then immediately pouring off the water. Gently agitate the wet grains in a circular motion for 10-15 seconds with your fingers, using very little water. This will allow the grains to rub against each other and reduce the absorption of impurities. Repeat the process of adding water and discarding it until the water is almost clear. Then, drain the rice thoroughly.
Next, add the rice to a large pot (6qt) with a tight-fitting lid. Add the specified amount of lukewarm water to the pot with the rice. Close with the lid and place on the stove top.
Turn the heat to medium-high and cook until the water begins to boil. Once it reaches a boil, place a lid on top, lower the heat to medium-low to maintain a gentle simmer, and cook for 16-20 minutes without stirring or opening the lid. If you notice it boiling over, lift the lid slightly to release the pressure, then carefully place it back on top.
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Bring to a boil
To cook sushi rice in a pot, you'll first need to rinse and drain the rice. Add the rice to a fine mesh strainer and rinse it with cold water for 1-2 minutes, or until the water runs clear. Then, drain the rice thoroughly.
Next, combine the rice and water in a large pot over medium-high heat. The ratio of rice to water is important: use 3 parts water to 2 parts rice, or 1:1 if you're using a rice cooker. Place a lid on the pot and bring the water to a boil.
Once the water is boiling, reduce the heat to low and maintain a gentle simmer. It's important not to stir or open the lid while the rice cooks, as this can activate the starches and form a crust at the bottom of the pot. Cook the rice for 15-20 minutes, or until all the water has been absorbed and the rice is tender.
Remove the pot from the heat and let it stand, covered, for 10 minutes. Your rice is now ready to be seasoned with sushi vinegar.
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Add vinegar, sugar, and salt
Sushi rice is seasoned with vinegar, sugar, and salt, giving it a subtle sweet and sour flavour. You can make your own sushi vinegar by combining rice vinegar, sugar, and salt in a small saucepan over medium heat. Heat the mixture until it is about to simmer, then remove it from the heat and whisk until the sugar has dissolved. You can also make the vinegar mixture in the microwave.
The ratio of vinegar to rice can vary based on personal preference. A common recipe calls for 4 tablespoons of rice vinegar per cup of uncooked rice, which is about 2 tablespoons per cup of cooked rice. You can adjust the amount of sugar and salt in the vinegar to taste. You can also use a natural sweetener like honey or coconut sugar instead of granulated sugar.
Once the vinegar mixture is ready, drizzle it evenly over the cooked rice. Use a spatula to gently fold the rice, lifting and slicing at a 45-degree angle rather than stirring, until the vinegar is evenly mixed in. The rice will appear very wet at first, but it will dry as it cools. Cover the mixing bowl with a damp towel so that it touches the surface of the rice, which will help prevent it from drying out.
Let the rice cool to room temperature before serving. Cooked sushi rice is best enjoyed fresh, but it can be stored in an airtight container in the refrigerator for up to 3 days. It may dry out slightly over time, so sprinkle a little water over the rice and reheat it in the microwave covered with a damp paper towel to restore moisture.
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Stir until rice is sticky
To achieve the perfect sticky sushi rice, it's important to follow a few key steps. Firstly, select the right type of rice—Japanese short-grain or medium-grain California white rice is recommended. Rinse the rice thoroughly in a fine-mesh strainer until the water runs clear, then drain it well. This process helps remove any impurities and ensures your rice is clean and ready for cooking.
Now, let's talk about cooking the rice in a pot on the stovetop. Combine the rice with water, using a ratio of 3 parts water to 2 parts rice or 1:1 for sushi rice. Bring this mixture to a boil in a saucepan over medium-high heat. Adding a small piece of kombu (dried seaweed) to the pot during this step can infuse your rice with an authentic Japanese umami flavour.
Once the water is boiling, it's time to reduce the heat to low, cover the saucepan, and let the rice cook gently. Aim for a gentle simmer and avoid stirring or opening the lid during this process, as this can activate starches and form an unwanted crust at the bottom of the pot. Cook the rice until it's tender and all the water has been absorbed, which should take around 15-20 minutes.
When the rice is cooked, remove the saucepan from the heat and let it stand covered for about 10 minutes. This allows the rice to steam and ensures it's fully cooked. Now, you're ready to season your rice and make it sticky! Combine rice vinegar, oil, sugar, and salt in a separate saucepan and cook over medium heat until the sugar has dissolved. You can adjust the ratio of vinegar to rice according to your taste preferences.
Finally, it's time to stir until the rice is sticky. Remove the vinegar mixture from the heat and allow it to cool down. Transfer your cooked rice to a large mixing bowl, preferably non-metallic to avoid any off-flavours. Drizzle the vinegar mixture evenly over the rice and gently stir it in. The rice will appear very wet at first, but don't worry—as it cools, it will dry out and become perfectly sticky. Your sushi rice is now ready to be used for making delicious sushi rolls, nigiri, hand rolls, or any other sushi creation you desire!
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