Sushi rice

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Recipe for sushi rice

No more sushi rice that’s either overcooked or undercooked. Here, I will show you how to cook the perfect sushi rice!

It is actually said that it takes a whole year to learn how to perfect the preparation of sushi rice. The rice is one of the most important elements (if not the most important) when making sushi. In Japan, there is so much respect for the rice that, for example, you must not dip nigiri in soy sauce with the rice side down.

First of all, you must use the right rice: Sushi rice. Other types of rice just won’t do. In Japanese, sushi rice is called Japonicii. This is a short-grain variety that becomes nicely sticky after cooking.

Servings: 4 people

Sushi rice

Author: Per Asmussen

Keyword: Asia, Dinner, Japan, Rice, sushi

Prep Time: 1 hour hour 10 minutes minutes

Cook Time: 25 minutes minutes

Metric - US Customary

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Ingredients

• 460 gram Sushi Rice
• 750 gram Water cold
• 75 gram Rice Wine Vinegar
• 15 gram Rice Wine Mirin
• 38 gram Sugar
• 36 gram Salt

Instructions

• 1. Start by thoroughly rinsing the sushi rice. This takes several rounds with fresh water until the water becomes completely clear.
  2. Set the rice aside to drain for 60 minutes.
  3. Find a pot with a lid that fits tightly.
  4. Pour the rice into the pot, followed by water.
  5. Bring it to a boil and then reduce the heat, so it just simmers. Let it sit like this for five minutes.
  6. Reduce the heat again and let the rice steam for another 15 minutes.
  7. Turn off the stove and remove the pot from the heat.
  8. Take the lid off the pot and cover it with a clean dish towel instead.
  9. Let the rice sit for another 15 minutes.
  10. Meanwhile, pour rice vinegar, rice wine, sugar, and salt into a new pot and gently heat it on the stove.
  11. As soon as the sugar is completely dissolved, turn off the stove and remove the pot from the heat.
  12. Let the mixture cool.
  13. Once the sushi rice has cooled, spread it in an even layer in a flat bowl, preferably made of wood.
  14. Use a spatula (preferably wooden) to gently "plow" through the rice to separate it.
  15. Simultaneously pour the vinegar mixture over the rice little by little. Be careful not to add too much, as the rice should not become too moist.
  16. Let the rice sit at room temperature on the kitchen counter.
  17. Keep the rice covered with a clean dish towel until needed. The rice only keeps for one day, so it should not be saved for later use.

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Notes