While it is admittedly difficult to make professional quality sushi rice, it’s surprisingly easy to make good sushi rice. As longs as you buy the right rice, you’ll be all set (Sushi rice is a special short grain rice, usually labelled as “sushi rice” right on the package).
| Servings | Prep Time |
| 4.5 cups cooked rice | 10 minutes |
| Cook Time | Passive Time |
| 15 minutes | 45 minutes |
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While it is admittedly difficult to make professional quality sushi rice, it’s surprisingly easy to make good sushi rice. As longs as you buy the right rice, you’ll be all set (Sushi rice is a special short grain rice, usually labelled as “sushi rice” right on the package).
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Ingredients
- 1 1/2 cups sushi rice
- 1 1/2 cups water
For the sushi vinegar:
- 1/4 cup rice vinegar
- 1/8 cup sugar
- 1/4 tsp salt
Servings: cups cooked rice
Units:
Instructions
- Rinse rice several times in cool water until the water comes almost clear.
- Drain, then add water and rice to medium pot. Cover and let sit 30 minutes.
- When you’re done, uncover the rice. Bring the rice and water mixture to a simmer, cover and let simmer gently about 12 minutes. Remove from heat and let sit for 15 minutes covered.
- Meanwhile, whisk together the vinegar, salt, and sugar in a small bowl until the sugar dissolves. Then spread the rice out on a large flat surface (a lasagna pan will do just fine). Sprinkle with vinegar mixture, cutting into the rice with a spatula or paddle at a 45 degree angle, tossing as you go.
- When rice is room temperature, cover with a damp cloth until ready to use. Sushi rice is great for making sushi and rice balls for bento boxes.