Perfect Sushi Rice
Authentic, seasoned short-grain rice with a glossy finish and the perfect balance of sweet and tangy flavors.
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Ingredients
- 2 cups Japanese short-grain white rice
- 2 cups Cold filtered water
- 1/3 cup Rice vinegar
- 2 tablespoons Granulated sugar
- 1 teaspoon 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 strainer under cold water until the water runs completely clear, which removes excess surface starch.
- 2
Soak the rinsed rice in the measured cooking water for at least 30 minutes to ensure even hydration of the grains.
- 3
Place the rice, water, and optional kombu in a rice cooker or heavy-bottomed pot; bring to a boil, then simmer on low for 15 minutes.
- 4
While the rice cooks, combine rice vinegar, sugar, and salt in a small saucepan over low heat until the sugar dissolves; do not boil.
- 5
Once the rice is cooked, let it stand covered for 10 minutes to finish steaming, then remove the kombu piece.
- 6
Transfer the hot rice to a large wooden bowl (hangiri) or a wide non-metallic glass dish.
- 7
Pour the vinegar mixture over the rice while using a rice paddle to gently 'cut' and fold the rice, avoiding mashing the grains.
- 8
Fan the rice with a handheld fan while folding to cool it quickly, which creates the characteristic glossy shine.
Nutrition per Serving
345
Calories
6g
Protein
77g
Carbs
1g
Fat
1g
Fiber
7g
Sugar
590mg
Sodium
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