Perfect Sushi Rice at Home

So easy and fast. Better for rolls than in a restaurant! Making sushi rice at home is not that difficult. Follow the recommendations and you will definitely succeed! Treat yourself and your loved ones with homemade Japanese cuisine!
cook time: 1h
Isla Thatcher
Perfect Sushi Rice at Home

Nutrition Facts (per serving)

159
Calories
35g
Carbs
3g
Protein

Ingredients (1 portion)

Basic:

Salt 1 tsp
Sugar 2 tsp
Water 200 ml
Round rice 200 g
Rice vinegar 5 tsp

Recipe instructions

Step 1

Step 1
How to cook sushi rice at home? Prepare your ingredients. Take Japanese, short-grain rice or special rice for sushi. Long-grain and steamed rice are not suitable for making sushi and rolls — they have a low starch content, such rice does not have the necessary gluten, and the prepared dish will simply crumble. For dressing, use rice vinegar; you should not replace it with table vinegar.

Step 2

Step 2
Pour the rice into a bowl, pour in cold running water and, in order not to damage the grains, rinse the rice with gentle movements, drain the cloudy water and pour in clean cold running water again. The rice must be washed at least 4 times, the water should become clean and clear. Place the washed rice in a colander and leave it there for 10 minutes, during which time all excess liquid will drain. Read all the intricacies of choosing and preparing rice in the article, link below the steps.

Step 3

Step 3
Place the rice in a thick-bottomed saucepan, add water and place on the fire. It is very important to maintain a 1:1 ratio of rice and water. When the water boils, cover the pan with a transparent lid, reduce the heat to low and cook for about 12-15 minutes. During this time, the moisture should completely evaporate. The lid cannot be opened during cooking, therefore, in order to see the cooking process, it is better to use a transparent lid. Read how to choose a pan at the end of the recipe.

Step 4

Step 4
After the specified time, remove the pan with rice from the heat and leave the rice to steam under the closed lid for another 10 minutes. Do not open the lid; the rice must be completely cooked.

Step 5

Step 5
At this time, prepare the dressing. Pour rice vinegar into a small ladle (turk), add sugar and salt. Place the ladle over low heat and, stirring, dissolve the bulk ingredients. Once the sugar and salt have dissolved, immediately remove the dressing from the heat. The dressing should never boil, so you cannot cook it over high heat.

Step 6

Step 6
Place the finished rice in a wooden bowl, wiped with a damp towel, so the rice will not stick to the dish. It’s better to use a special hangiri tub made of cypress, but I don’t have one, so I used the one I had. Wooden utensils are used to prevent any interaction with the rice vinegar, and also the wooden utensils absorb excess moisture from the rice while stirring it.

Step 7

Step 7
Take a wooden spatula and place it over the rice. Pour the vinegar dressing onto the spatula and it will gently spread over the rice. Break the rice with smooth movements and mix it carefully, being careful not to damage the rice grains. Cover with a damp, clean towel and let the rice cool. When the rice has cooled, you can begin to form sushi and rolls.

Additional rubrics

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