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–+ servings
Servings: 4 people

Sushi rice

Author: Per Asmussen
Keyword: Asia, Dinner, Japan, Rice, sushi
Prep Time: 1 hour 10 minutes
Cook Time: 25 minutes
Metric - US Customary

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.

Notes