Description

Sushi rice is the essential foundation for unforgettable sushi creations, blending sweet and tangy flavors with a perfect sticky texture. This easy recipe will help you master the art of sushi rice, transforming simple ingredients into a delicious base for sushi rolls, poke bowls, or as a side dish. Gather your friends for a sushi night and impress them with your culinary skills!

Ingredients

Scale

2 cups short-grain Japanese rice
2.5 cups water
1/4 cup rice vinegar
2 tablespoons sugar
1 teaspoon salt

Instructions

Rinse the rice under cold water in a fine-mesh sieve until the water runs clear to remove excess starch.
In a medium saucepan, combine rinsed rice and water (2 cups rice to 2.5 cups water). Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until all water is absorbed.
While the rice cooks, mix rice vinegar, sugar, and salt in a small bowl until dissolved.
Once cooked, transfer hot rice to a large wooden or glass bowl. Gently fold in the vinegar mixture using a wooden spatula while fanning to cool it down.
Cover the seasoned rice with a damp cloth and let it sit for 10 minutes before serving.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Side Dish
Method: Cooking
Cuisine: Japanese

Nutrition

Serving Size: 1/2 cup (125g)
Calories: 210
Sugar: 0g
Sodium: 380mg
Fat: 0.5g
Saturated Fat: 0g
Unsaturated Fat: 0.3g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 1g
Protein: 4g
Cholesterol: 0mg

Keywords: To customize flavor, consider adding mirin instead of vinegar or sprinkling furikake for an extra twist. Store leftover sushi rice in an airtight container in the fridge for up to three days; reheat by sprinkling with water.