Emilie Meyer
Sushi rice is a preparation method rather than a type of rice. It can be made on a stovetop, in a rice cooker, or even in an Instant Pot. The stovetop method is simple and only requires a few basic ingredients. A heavy-bottomed pot is recommended for even heat distribution, but any pot can be used. If using a rice cooker, the Zojirushi brand is a popular choice, with its spherical pan & heating system resulting in even heating of each batch.
| Characteristics | Values |
|---|---|
| Electric pan type | Electric pressure cooker, electric rice cooker |
| Other pan types | Stovetop, Instant Pot, microwave |
| Rice type | Japanese short-grain white rice, Korean rice |
| Rice brand | Shirakiku Rice, Tamaki Gold, Tamanishiki Super Premium Short Grain Rice, Koda Farms |
| Rice grain | Medium or short grain |
| Rice-to-water ratio | 1:1.1 or 1:1.2 |
| Rice cooker cup measurement | 180 ml or 3/4 US cup |
| US cup measurement | 240 ml |
| Rice cooker cup of rice to water | 1 cup of rice to 200 ml of water |
| US cup of rice to water | 1 cup of rice to 1 1/8 cups of water |
| Other ingredients | Salt, sugar, rice vinegar, kombu (dried kelp) |
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What You'll Learn
Electric pressure cooker
Sushi is a dish that has gained immense popularity across the globe. Making sushi at home can be a fun and rewarding experience, and it all starts with perfectly cooked sushi rice.
While making sushi rice, it is important to remember that the type of rice used is not as important as the preparation method. Short-grain rice is the most commonly used variety for sushi, but medium-grain rice can also be used if short-grain is unavailable. The rice should be rinsed in a strainer or colander under cold running water until the water runs clear.
There are various ways to cook sushi rice, including using a stovetop, rice cooker, Instant Pot, or electric pressure cooker. Each method has its own rice-to-water ratio, which is crucial for achieving the perfect texture. The stovetop method involves adding rinsed rice and water (at a ratio of 3 parts water to 2 parts rice) to a saucepan, bringing it to a boil, reducing the heat, and cooking covered until the rice is tender and the water is absorbed.
An electric pressure cooker is a convenient option for cooking sushi rice as it ensures consistency and eliminates the guesswork involved in achieving perfect results. To use an electric pressure cooker, follow the instructions provided by the manufacturer, as the rice setting on some models may be designed for long or medium grains. It is recommended to cook the rice on manual with the High-pressure setting to ensure the grains are cooked all the way through without losing their sticky texture.
After cooking the rice, it is important to cool it quickly to prevent it from becoming mushy. A large, wide vessel like a sushi oke (hangiri) or a moistened baking sheet can be used to help release steam and evaporate moisture. The rice can then be seasoned with a mixture of rice vinegar, oil, sugar, and salt, which gives sushi rice its distinctive flavour.
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Rice cooker
Making sushi rice in a rice cooker is a straightforward process. You can use any rice cooker to make sushi rice, although some sources recommend investing in a more expensive cooker, such as the Zojirushi, for superior results. To make sushi rice, simply add the rice and water to the rice cooker and cook according to the "white rice" setting. It is recommended to use a ratio of 2 cups of water per cup of rice. Once the rice is cooked, gently pour seasoned vinegar over the grains and toss gently to distribute the vinegar evenly. You can also add a teaspoon of toasted sesame oil to the rice for extra flavour, although be mindful of nut allergies.
When making sushi rice, it is important to use short-grain rice, as this will create the sticky texture necessary for rolling sushi. Brands such as Nishiki, Tamanishiki, and Yuki Tsubaki are highly regarded for making sushi rice. While some recipes recommend rinsing the rice before cooking, others advise against this when making sushi rice, as the starch in the rice helps create a sticky texture. If you do choose to rinse the rice, be sure to do so several times until the water runs clear. You should also use filtered water if your tap water has a strong taste or high mineral content.
After cooking, the rice can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months. To thaw, simply leave the container in the fridge overnight.
Using a rice cooker is a convenient and foolproof way to make sushi rice, as it takes the guesswork out of the process and ensures consistent results. With a rice cooker, you can easily make delicious and sticky sushi rice for all your homemade sushi creations.
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Stovetop
Making sushi rice on a stovetop is a straightforward process. It requires a heavy-bottomed pot for even heat distribution, preventing the rice from burning. A 6-quart pot is ideal for preventing boil-over.
Firstly, rinse the rice in a strainer or colander under cold running water until the water runs clear. Next, add the rinsed rice to the pot with water—the ratio should be 3 parts water to 2 parts rice. Bring this to a boil, then reduce the heat to a gentle simmer and cook, covered, for 20 minutes without stirring or opening the lid. After 20 minutes, the rice should be tender, and all the water should be absorbed. If you notice it boiling over, lift the lid slightly to release the pressure, then carefully replace the lid.
Remove the pot from the heat and let it stand, covered, for 10 minutes. The rice is now ready to be seasoned. Combine rice vinegar, oil, sugar, and salt in a separate saucepan and cook over medium heat until the sugar has dissolved. Allow this mixture to cool, then stir it into the cooked rice until it becomes sticky. The rice will look wet at first but will dry as it cools. You can adjust the amount of vinegar to suit your taste.
To prevent mushy rice, it is important to cool the rice quickly while seasoning. Use a large, wide vessel like a sushi oke (hangiri) to help release steam and evaporate moisture. Use one hand to mix the vinegar with the rice, and the other to fan the rice with a paddle fan or electric fan to cool it. This will give the rice a shiny appearance.
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Instant Pot
Making sushi rice in an Instant Pot is a popular choice for many, as it is easy and produces perfectly sticky rice. The Instant Pot is an electric pressure cooker, which is a great option for cooking sushi rice as it provides consistency and takes away the guesswork, ensuring a great result every time.
To make sushi rice in an Instant Pot, first, rinse the rice in a fine mesh strainer or colander under cold running water until the water runs clear. Then, let the rice dry for a few minutes. Next, add the rice and water to the Instant Pot. The water to rice ratio is important and can vary depending on the cooking method, but a common ratio is 3 parts water to 2 parts rice. Place the lid on the Instant Pot and select the rice setting, cooking at low pressure for 12 minutes. Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes.
While the rice is cooking, prepare the seasoning. Combine vinegar, sugar, and salt in a separate bowl. The type of vinegar and sugar can be varied according to preference, with options including white wine vinegar, rice wine vinegar, and white granulated sugar. You can also add a small piece of kombu (dried kelp) to the mixture for a more authentic Japanese flavour. Microwave the mixture for about a minute, or 20 seconds, and stir until the sugar and salt dissolve. Allow the mixture to cool before adding it to the rice.
Once the rice is cooked and the pressure is released, transfer it to a glass dish and gently mix in the vinegar mixture. Spread the rice over a sheet of parchment paper or a large baking sheet to help it cool faster. It is best to use the sushi rice within a few hours, as it is at its best when fresh.
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Microwave
Making sushi rice in the microwave is a quick and easy way to achieve perfect results. The key to great sushi rice is in choosing the right type of rice and seasoning it correctly. Japanese short-grain rice is the best option for its size and starch content.
To make sushi rice in the microwave, first, rinse the rice in a strainer or colander under cold running water until the water runs clear. Next, combine the rice and water in a microwave-safe bowl, using a 1:1 rice to water ratio. Place the bowl in the microwave and cook on high power for 22 minutes, or until the water has been absorbed and the rice is tender. If the rice is still too hard, cook it in additional 2-minute increments until it reaches the desired texture.
Once the rice is cooked, remove it from the microwave and let it rest, covered, for 2-5 minutes to finish steaming. Then, gently fold in the prepared vinegar, salt, and sugar seasoning. Allow the rice to cool before using it to make sushi rolls or bowls. You can also sprinkle furikake or other Japanese-style rice seasoning for extra flavor.
Using the microwave to make sushi rice is a convenient and hands-off approach that delivers consistent results. It is a quick and easy method to prepare sushi rice, especially if you do not have a rice cooker or prefer a set-it-and-forget-it option.
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Frequently asked questions
You can use an electric rice cooker to make sushi rice.
Electric rice cookers are convenient as they provide consistent results and do not require monitoring. You can simply put in the rice, add water, and press a button.
You can use any brand of electric rice cooker. Examples include the Tiger 10 Cup Electric Rice Cooker and the Instant Pot.
The rice-to-water ratio depends on the type of rice and cooker being used. For medium or short-grain rice in a modestly sized rice cooker, a 1:1 ratio works well.
Yes, you can also cook sushi rice on the stove, in an Instant Pot, or in the microwave.
