Ingredients
2 cups sushi rice
1½ cups + 1 tablespoon water (for rice cooker)
1⅜ cups (330ml) water (for stovetop)
¼ cup rice vinegar
1 tablespoon sugar
1 teaspoon salt
Instructions
- Rinse the sushi rice in a large bowl under cold running water while gently swirling it by hand. Continue until the water runs clear, then drain.
- Soak the rice: For rice cooker, add rinsed rice and 1½ cups + 1 tbsp water to the cooker bowl; for stovetop, use 1⅜ cups (330ml) water in a pot. Let soak for 30 minutes.
- Cook the rice: For rice cooker, use the “sushi rice” setting if available and let sit 10–15 minutes after cooking without opening the lid. For stovetop, bring to a boil covered, then reduce heat to minimum and cook for 8 minutes. Remove from heat and let sit 10–15 minutes, lid on.
- Make the sushi vinegar: In a small saucepan, combine rice vinegar, sugar, and salt. Bring to a boil and stir until sugar dissolves. Remove from heat.
- Season the rice: Transfer the hot rice to a large bowl. Gently pour the vinegar mixture over the rice and toss carefully to coat evenly.
- Cool: Cover the bowl with a damp tea towel and let the rice cool to room temperature before using.
- Serve: Use for sushi rolls, poke bowls, or as a side dish.
Notes
- Do not skip soaking—it’s key to perfect texture.
- Use only short-grain or medium-grain sushi rice.
- Keep rice covered with a damp cloth to prevent drying.
- Use rice fresh for sushi rolls; avoid refrigerating before use.
- Leftovers can be reheated with a splash of water for non-sushi dishes.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boil/Steam
- Cuisine: Japanese
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 283
- Sugar: 2g
- Sodium: 240mg
- Fat: 0.4g
- Saturated Fat: 0g
- Unsaturated Fat: 0.3g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg
