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Wash 2 cups (400 g) of sushi rice in a large bowl. Pour the rice into a mixing bowl and set it in the sink under lukewarm water. Gently swirl the rice around the bowl a few times to eliminate the dirt. Carefully pour out the water when you’re done.The kind of rice you need is short-grain Japanese sushi rice. It may be sold as “sushi rice” or under a similar label. Some Italian medium-grain rices like arborio can be used as a substitute.If you have a strainer, you can use it to wash the rice. Put the rice in and stir it while the water flows over it.
Soak the rice under water for 30 minutes, then drain it and let it rest. Submerge the rice in lukewarm water again. After it is done soaking, use a strainer to drain the rice. Then, set the rice aside for about 15 minutes to dry out any remaining moisture.Washing and drying the rice not only cleans it but improves its flavor. It won’t make the rice less sticky.
Combine rice and water in a covered cooking pot. Pour the soaked rice into the pot, then add 2.5 cups (590 mL) of lukewarm water. Make sure all of the rice is submerged in the water, and remember to cover the pot when you’re done. Add a proportionate amount of water for larger batches of rice.You can always use a rice cooker to prepare perfect sushi rice.
Bring the pot to a boil over medium heat, then simmer it for 15 minutes. When the water begins bubbling rapidly, turn the heat down a low setting. The rice will absorb the water in the pot as it cooks. When it is done, it will look white and tender.If you still see a little bit of water in the pot, cook the rice for another minute.
Steam the rice for 10 minutes, then fluff it with a fork. Move the pot off the heat and remove the lid. After the rice finishes cooking, stir it in the pot to fluff it. You can also use a rice scoop or spatula to do this. Wait for the rice to cool enough so you are able to touch it without burning your hands.Avoid letting the rice cool completely. It needs to be warm in order to stick together.