Restaurant Style Seasoned Sushi Rice
A perfectly balanced, glossy, and slightly sweet short-grain rice seasoned with a traditional vinegar blend for authentic sushi.
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Ingredients
- 2 cups Japanese short-grain white rice
- 2 cups Filtered water
- 1/3 cup Rice vinegar
- 2 tablespoons Granulated sugar
- 1 teaspoon Sea salt
- 1 2-inch square Kombu (dried kelp)(optional)
- 1 teaspoon Mirin
- 1/2 teaspoon Vegetable oil(optional)
Instructions
- 1
Rinse the rice in a fine-mesh strainer under cold water until the water runs completely clear to remove excess surface starch.
- 2
Place the rinsed rice and 2 cups of water in a pot or rice cooker; add the kombu square on top and let soak for 30 minutes.
- 3
If using a pot, bring to a boil, then reduce heat to low, cover tightly, and simmer for 15 minutes without lifting the lid.
- 4
While rice cooks, combine rice vinegar, sugar, salt, and mirin in a small saucepan over low heat until the sugar and salt dissolve.
- 5
Once the rice is cooked, remove the kombu and let the rice stand covered for 10 minutes to finish steaming.
- 6
Transfer the hot rice to a large wooden bowl (hangiri) or a wide non-metallic bowl.
- 7
Pour the vinegar mixture over a rice paddle onto the rice, using a slicing motion to incorporate the seasoning without mashing the grains.
- 8
Fan the rice while mixing to cool it quickly to room temperature, which creates the signature restaurant-style glossy finish.
Nutrition per Serving
365
Calories
6g
Protein
80g
Carbs
1g
Fat
1g
Fiber
7g
Sugar
590mg
Sodium
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