How To Make Sushi Rice (2024)

FAQs

Can you make sushi rice with regular rice? ›

If you can make regular rice, you're already on your way to perfect sushi rice at home. You'll add unseasoned rice vinegar, sugar, and salt for sushi rice for all your bowls and rolls.

Sushi rice is always seasoned with sushi vinegar. It's made of rice vinegar, sugar, and salt to achieve a balance of sweet, salty, and sour taste. You need to get mild-flavored rice vinegar, not another type of vinegar for this; otherwise, it's too strong and the flavor is not the same.

Place your rice in a pot along with 1½ cups of water. Turn your stove to high heat and bring the water to a boil. Once the water is boiling, reduce the heat to low and cover. Cook, covered, for about 20 minutes.

To perfectly cook rice for sushi, wash the translucent short grains in water. Do this rice rinsing for about 3-4 times or unless all starch gets washed away. It is an essential step to get the exact stickiness and consistency of sushi rice.

Reheat leftover rice in a microwave or steamer, mix with sushi vinegar (salt, sugar and rice vinegar) and season with sesame seeds or seaweed and allow to cool to room temperature.

Yes, you can use regular white rice to make sushi at home. To achieve the desired sticky texture, rinse the rice thoroughly before cooking to remove excess starch. Cook it according to the package instructions, and once done, mix in seasoned rice vinegar, sugar, and a pinch of salt while the rice is still warm.

The vinegar ratio: Use about 1 1/2 to 2 tablespoons rice vinegar, 2 1/4 teaspoons sugar, and 3/4 teaspoon kosher salt per cup of (dry) rice you're cooking. Combine the vinegar, sugar, and salt in a small saucepan. Turn the heat to medium and let the mixture simmer just until the salt and sugar are dissolved.

The long-grain Jasmine or Basmati rice cannot be used in place of Japanese rice. These types of rice don't have enough stickiness because their amylopectin content is lower than that of Short Grain Rice.

While you can use lemon or lime juice in any recipe that calls for rice vinegar, note that it will change the flavor of the final product and may leave it with a distinct citrus taste.

What is the ratio of rice to water for sushi? ›

The rice to water ratio should be 1:1. If you are cooking more than 500g of rice, reduce the amount of water. You should not need to drain the rice after cooking. Before cooking, rinse the rice in a sieve under cold water until the water runs clear.

Various recipes incorporate other fixings such as raw or cooked fish, tuna, shrimp, crab and krab (imitation crab). Avocados, gobo (burdock root), cucumbers, and carrots (both of which are often pickled) top the list of vegetables added to sushi rolls.

Once the rice has been washed, it needs to soak, so that it can absorb its own weight in water. This means the rice will cook evenly. Without soaking, you will end up with some grains of rice raw and some overcooked .

If you're thinking, "That sounds like sushi rice," you'd be correct. Sushi rice is usually seasoned with rice vinegar, sugar, and salt, mixed together and added once the rice is cooked. Easy, I know.

Though it will not taste exactly the same, a solid substitute for rice vinegar is simply to mix in a little bit of sugar and water to white vinegar. You can also use the white vinegar straight as a 1:1 substitute.

The two secrets to getting the perfect Sticky, Fluffy Jasmine rice are, don't wash the rice, and once the water is boiling, pop the lid on, turn the heat down, and don't touch it for 8 mins! Method: Take your Jasmine rice, do not wash it, and measure out as follows: 2 People - 190g Jasmine rice / 330ml cold water.

Japanese Rice Is Grown In Different Conditions

This method of growing results in a sweeter flavor and a stickier texture. Japanese rice is also grown in shorter, cooler seasons than other types of rice. This results in a higher starch content, which also contributes to the sticky texture.