Recipe: Sushi Rice


Sushi Rice

The instructions on the sides of the Nishiki rice and Mizkan rice vinegar containers are pretty good. I’m just tweaking and combining for those who are working with bulk bin products that don’t have the packaging. Makes around 4 c sushi rice, or enough for sushi for 4.

2 c short grain rice
1 3/4 c water
3 T rice vinegar (NOT “sushi vinegar” or “sushi seasoning” which is already flavored)
3 T sugar
1 t Kosher salt

Method: wash the rice in several changes of water until most of the milky starch is removed; drain. Combine with 1 3/4 c water in a saucepan, cover and bring to a boil. Turn down to a simmer and simmer 5 minutes without lifting the lid then turn off the heat and allow the closed pot to continue steaming for 20 minutes more. Take off the top and confirm that the rice is cooked through and sticky but not gummy.

Transfer cooked rice to a pie plate or other flat plate with raised edges and spread out with a rice paddle or large spoon. Allow to cool slightly while you mix and dissolve the sugar and salt in the vinegar. Evenly distribute the vinegar over the surface of the rice and turn gently a few times with the rice paddle to combine. The end result should have discrete individual grains yet still stick together… perfect for sushi.

CAN YOU USE THIS METHOD TO TURN LEFTOVER TAKEOUT RICE INTO SUSHI RICE? Yes you can; the results won’t be as good as from-scratch but pretty good. Heat the leftover rice in a tightly covered container in the microwave (sprinkle on some water first if it’s very dry); transfer to a pie plate and follow the same steps, adjusting the amount of seasoning to the volume of rice.

CAN YOU USE THIS METHOD WITH BROWN RICE? I guess so, though I consider brown rice sushi an abomination. Just increase the cooking time and be sure to use enough water that your rice will form a coherent mass instead of individual grains that won’t stick together.

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