Name: How to Make Sushi Rice
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 45 min
Ingredients: 3 rice cooker cups uncooked Japanese short-grain rice ((540 ml, 3 gō, 3合, 450 g; See Notes)); 540 ml water; 2 inches kombu (dried kelp) ((5 g, 2" x 2" OR 5 cm x 5 cm; optional - but it will give nice aroma!)); ⅓ cup rice vinegar ((80 ml)); 3 Tbsp sugar ((You can use 2 Tbsp if you want to cut down on sugar)); 1 ½ tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt)

Learn how to make sushi rice perfectly every time with step-by-step pictures and a video tutorial. All you need is simple ingredients such as sushi vinegar, sugar, salt and dashi kombu. Once you master the secret of making the rice, you will be ready to dish up all kinds of mouth-watering sushi recipes!

How to Make Sushi Rice

rice

water

kombu

rice vinegar ((80 ml))

Tbsp sugar ((You can use 2 Tbsp if you want to cut down on sugar))

Gather all the ingredients.&nbsp;

Please note: 1 rice cooker cup is 180 ml. So when you use a rice cooker, a cup means a rice cooker cup.

Put rice in a large bowl. Rinse the rice and discard the water immediately. Rice absorbs water very quickly when you start washing, so don&#039;t let the rice absorb the unclear water. Repeat this process 1-2 times.

Now use your fingers to gently wash the rice by moving in a circular motion.

Rinse and discard water. Repeat this process 3-4 times.

Repeat the rinsing process 3-4 times until the water is almost clear.

Transfer the rice into a sieve and drain completely.

Gently clean the dashi kombu with a damp cloth (it&#039;s a traditional method but these days kombu is much cleaner so you can just do a quick check). Make sure not to wipe off the white powdery substances, which contribute to the umami flavor in dashi. NEVER wash the kombu.

Put the rice in the rice cooker bowl and add water (never hot or warm!) to just under the 3-cup line. If your rice cooker has a &quot;Sushi Rice&quot; option, add water till that line. Place the kombu on top of the rice and let the rice soak in water for 20-30 minutes. Tip: Since you add sushi vinegar to the cooked rice, the rice should be cooked a little bit on the firm side. If you cook rice on the stovetop, the water to rice ratio for sushi rice should be 1 to 1 (instead of 1 to 1.1 or 1 to 1.2 for regular steamed rice).

To Cook Rice

To make sushi vinegar, combine rice vinegar, sugar, and salt in a small saucepan and bring it to a boil over medium high heat. Whisk until the sugar is completely dissolved. You can also put the ingredients in a microwave-safe bowl and microwave for 1 minute, or till sugar is dissolved. Set aside to let it cool.

To Make Sushi Vinegar

When the rice is cooked, moisten sushi oke/hangiri (a round, flat-bottom wooden tub) or a baking sheet lined with parchment paper, or a large moisten glass bowl. Transfer the cooked rice into the sushi oke and spread out evenly so the rice will cool faster. While it’s hot, pour sushi vinegar over the rice. Tip: If you&#039;re making more/less rice or using the sushi vinegar bottle, the required sushi vinegar for rice should be roughly 8-10% of the cooked rice weight.

With a rice paddle, slice the rice at a 45 degree to separate the chunks of rice instead of mixing. At the same time, you need to use a fan to cool rice so the rice will shine and doesn&#039;t get mushy.

Then gently flip the rice in between slices. Repeat this process until the rice is cooled to the temperature of human skin.

To Make Sushi Rice

Keep the rice covered with a damp towel (or paper towel) at the room temperature until ready to use.

To Keep

How to Make Sushi Rice

Prep Time: 10 minutes

Cook Time: 60 minutes

Total: 105 minutes

Servings: 6

Author : Namiko Chen

Ingredients

Instructions

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