Name: Sushi Rice
Prep time: 4 min
Cook time: 16 min
Total time: 20 min
Yield: 2 servings
Cuisine: Japanese Cuisine
Ingredients: Rice 2 cups (approx. 300g); Water 270g; [A] Rice Vinegar 5 tbsp; [A] Sugar 1.5 tbsp (approx. 18g); [A] Salt 1 tsp; [A] MSG (Umami Seasoning) 2 shakes

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Original: English

Sushi Rice

by 食事処さくらの料理教室

An essential guide to making the best sushi rice. Solve your problems with soggy or inconsistently flavored rice. You can easily make fluffy, perfectly separated sushi rice at home, just like from a sushi restaurant. It stays delicious even when cold, making it perfect for chirashi sushi, inari sushi, and bento boxes. Master the fundamental sushi rice recipe that's ideal for any occasion.

Ingredients

Scale:

Main Ingredients (2 servings)

Rice 2 cups (approx. 300g)
Water 270g

Seasonings

[A] Rice Vinegar 5 tbsp
[A] Sugar 1.5 tbsp (approx. 18g)
[A] Salt 1 tsp
[A] MSG (Umami Seasoning) 2 shakes

Steps

Measure 2 cups (300g) of rice. [This is key!] Using a scale instead of a measuring cup will help prevent mistakes.
🕒 00:43
Quickly rinse the rice under running water and drain immediately. Then, gently wash 2-3 times while running water over it. [This is key!] Washing too vigorously will break the rice grains, so gently rub the surface.
🕒 01:01
Drain the washed rice and let it sit for 20 minutes without soaking in water. [This is key!] This step ensures fluffy rice with distinct grains.
🕒 01:51
Place the rice in the rice cooker pot and add 270g of water. [This is key!] Measure the water accurately with a scale, aiming for 90% of the rice's weight (in this case, 270g of water for 300g of rice).
🕒 02:33
Cook the rice using the normal setting on your rice cooker. [This is key!] Because the rice is sufficiently soaked beforehand, it will cook through without being hard, even with less water.
🕒 03:19
In a heat-resistant bowl, combine 5 tbsp of rice vinegar, 1.5 tbsp of sugar (approx. 18g), 1 tsp of salt, and 2 shakes of MSG (Umami Seasoning). Mix lightly. [This is key!] Overly sweet sushi vinegar can become tiresome, so a lightly sweet version is recommended.
🕒 03:52
Prepare a fan (or anything to fan with) and a large bowl. [This is key!] Sushi rice needs to be worked with while piping hot, so have these ready in advance.
🕒 05:22
Transfer the hot, freshly cooked rice into the bowl all at once. [This is key!] Start working with the rice while it's still hot.
🕒 06:04
Pour half of the prepared sushi vinegar over the rice and quickly mix with a rice paddle, cutting through the rice without mashing it. [This is key!] Mashing the rice will make it sticky, so cut and mix.
🕒 06:13
Flip the rice over, add the remaining sushi vinegar in two additions, and mix in the same way, cutting through the rice to distribute evenly. [This is key!] Sushi vinegar won't absorb well into cold rice, so mix quickly.
🕒 06:33
Spread the rice, now coated with sushi vinegar, thinly across the entire bowl.
🕒 07:25
Switch the rice paddle for the fan and fan vigorously to quickly cool the sushi rice. Aim to cool it until the initial heat dissipates. [This is key!] Cooling rapidly prevents the vinegar's aroma from evaporating and keeps the rice from becoming sticky. This results in sushi rice that crumbles easily even when cold.
🕒 07:35
Flip the sushi rice again, spread it thinly, and fan until no more steam rises. [This is key!] Each grain of rice will be coated with vinegar, ensuring a spread of acidity even after cooling.
🕒 08:06
Cover the cooled sushi rice with a damp paper towel and let it sit for about 5 minutes to allow the flavors to meld.
🕒 09:35
Arrange your favorite toppings (e.g., shredded egg, pickled ginger, imitation crab sticks, nori seaweed, dried shiitake mushrooms, snow peas, tobiko roe) for chirashi sushi and serve. Enjoy!
🕒 10:21