Sushi Rice Recipe
The only Sushi Rice Recipe I make for rolls! This Japanese-style sushi rice is sticky, perfectly seasoned, and flavorful!
Equipment
- 1 medium or large pot
- 1 large mixing bowl, (ceramic or plastic)
- 1 small saucepan, (for making the rice vinegar seasoning)
- 1 sieve or colander, to rinse the rice
Ingredients
Ingredients:
- 3 cups short-grain rice, (I use Calrose rice)
- 3 1/4 cups cold water
- 1/3 cup rice vinegar, (see substitute)
- 3 TBSP granulated sugar
- 1 tsp salt
Instructions
Directions:
- Place the rice in a large fine mesh sieve or colander. Rinse the rice under cold water until the water runs clear.
- Put the rinsed and drained rice into a large pot and add the cold water; bring it to a boil, reduce the heat to low, and cook covered over low heat for 20 minutes.
- Once the rice is cooked, turn off the heat and leave the rice to steam for 15 minutes.
- Meanwhile, in a small saucepan, dissolve the sugar and salt in the rice vinegar over high heat just until the granules dissolve. Set aside.
- Transfer the cooked rice to a large bowl or dish. You can also leave it in the pot it was cooked in. Pour the seasoned vinegar mixture over the rice and quickly fluff it with a wooden spatula to coat it well.
- Cool the sushi rice to room temperature before using it in recipes like sushi rolls. Enjoy!
Notes
- Rice vinegar substitute- you can use an equal amount of apple cider vinegar with hardly any difference. Depending on the color of your apple cider vinegar, it may slightly tint the rice but the taste will be the same.
- This recipe yields 5 cups of cooked sushi rice.
- Cool the sushi rice to room temperature before using it in sushi rolls. Using warm rice can make the seaweed sheets soggy. Spread the sushi rice into a wider dish to thin it out for faster cooling.
- Start the cooking process with cold water for even cooking.
Nutrition Facts
Sushi Rice Recipe
Serving Size
1 sushi roll
Amount per Serving
Calories
180
% Daily Value*
Fat
1
g
2
%
Saturated Fat
1
g
6
%
Sodium
158
mg
7
%
Potassium
36
mg
1
%
Carbohydrates
40
g
13
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
3
g
6
%
Calcium
3
mg
0
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
