Foolproof Stovetop Sushi Rice
A reliable method for achieving perfectly sticky, seasoned Japanese short-grain rice every time without a rice cooker.
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Ingredients
- 2 cups Japanese short-grain white rice
- 2 1/4 cups Cold filtered water
- 1/4 cup Rice vinegar
- 2 tablespoons Granulated sugar
- 1 teaspoon Fine sea salt
- 1 2-inch piece Kombu (dried kelp)(optional)
- 1 teaspoon Mirin(optional)
- 1 teaspoon Toasted sesame seeds(optional)
Instructions
- 1
Rinse the rice in a fine-mesh sieve under cold running water until the water runs completely clear, then drain for 5 minutes.
- 2
Place the rinsed rice and 2.25 cups of water in a heavy-bottomed medium saucepan; add the kombu piece if using.
- 3
Bring the water to a boil over medium-high heat, then immediately reduce heat to the lowest setting and cover with a tight-fitting lid.
- 4
Simmer undisturbed for 15 minutes, then remove from heat and let sit covered for an additional 10 minutes to steam.
- 5
While the rice steams, whisk the rice vinegar, sugar, and salt in a small bowl until the solids are fully dissolved.
- 6
Transfer the warm rice to a large non-metallic bowl (like wood or glass) and remove the kombu.
- 7
Slowly pour the vinegar mixture over the rice while using a rice paddle to gently 'cut' and fold the rice, being careful not to mash the grains.
- 8
Fan the rice with a handheld fan or piece of cardboard while mixing to cool it quickly and achieve a glossy finish.
Nutrition per Serving
340
Calories
6g
Protein
74g
Carbs
1g
Fat
1g
Fiber
7g
Sugar
590mg
Sodium
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