Perfect Sushi Rice Recipe
Here is my sushi rice recipe for sticky, tacky, and not-at-all mushy rice that coats, rolls, and binds just like the rice in your favorite sushi restaurant California roll.
Servings: 12 serving approx
Ingredients
- 2 cups sushi rice
- 2 ½ cups water
- 1 tbsp sugar
- 2 tbsp rice vinegar
- 1 tsp kosher salt
- 2 tbsp furikake optional
Instructions
- First, rinse the sushi rice under cold water until the water is clear. Then, put the rice and 2 1/2 cups of water in a pot.
- Heat the pot on medium-high until it boils. Cover the pot and turn the heat down to low when it starts to boil. Let it simmer for 18 minutes. After that, turn off the heat and cover the pot for ten more minutes.
- Mix rice vinegar, sugar, and salt until the sugar and salt dissolve. Gently stir this mixture into the warm rice.
Notes
Sushi rice: Choose a bigger pot than you need so that you have room to stir the seasoning in without making a mess. Make sure it’s seasoned while still warm for the best flavor absorption.
Rice vinegar: Choose natural (unseasoned) rice vinegar, not the one labeled “Seasoned Rice Vinegar”, as we are adding sugar and salt to the recipe directly.
Nutrition
Calories: 121kcal | Carbohydrates: 27g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 392mg | Potassium: 24mg | Fiber: 1g | Sugar: 1g | Calcium: 5mg | Iron: 1mg