Japanese Sushi Rice
Japanese Sushi Rice is the foundation of all great sushi, providing the perfect balance of texture and flavor to complement the fish and other ingredients....
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/2 cups sushi rice
- 1 3/4 cups cold water
- 1/4 cup sushi su seasoned rice vinegar
Instructions
- 1
Place the rice in a strainer and rinse under cold water until all excess starch is removed and the water runs clear. Drain the rice and place it in a large saucepan. Add the cold water.
- 2
Cover the saucepan with a lid and bring to a rapid boil, which should take about 5 minutes.
- 3
Reduce the heat to low and continue to cook until the water is absorbed. Once the water is absorbed, raise the heat for a few minutes to dry the rice out a little.
- 4
Remove the saucepan from the heat and let it cool with the lid on, allowing it to stand for about 30 minutes.
- 5
Transfer the rice to a wide bowl—glass or ceramic is best, as metal tends to retain heat. Using a wooden spoon, gently toss the rice while fanning it with a sheet of cardboard or a ladle to help it cool.
- 6
Gradually add the sushi su in small amounts to avoid making the rice too wet. The rice should have a mild vinegar flavor but not be overpowering.
- 7
Allow the rice to cool completely and use it in your sushi dish.
- 8
You can make your own sushi su by adding 1 tablespoon of sugar and a pinch of salt to 1/4 cup of rice vinegar. Heat the mixture over low heat until the sugar dissolves. Cool before using.