Traditional Sushi Rice
Editor's Note: When it comes to making sushi, you can't do without Traditional Sushi Rice! This easy recipe will help you build the foundation for almost any type of sushi roll that you plan to make. Although this recipe can be made in advance, keep in mind you only have a few hours to use it.
Don’t be put oﬀ by the 1½ hours total time needed to complete this version of Sushi Rice. Most of it is hands-oﬀ time. For your patience, you will be rewarded with perfectly ﬂavored rice that spreads easily.
Makes6 cups (1¼ kg)
Preparation Time50 min
Cooking Time40 min
- 2 1/2 cups (500 g) short grain rice
- 2 1/2 cups (625 ml) water minus 3 tablespoons
- 3/4 cup (185 ml) Sushi Rice Dressing (see below)
Cover the rice with cool water in a medium bowl. Gently swish the rice in a circular motion with your hand taking care not to break the grains apart. Pour the water oﬀ and repeat 3 times.
Place the rice in a ﬁne mesh strainer and rinse it with cool water. The run oﬀ water should begin to look clear. Allow the rice to drain in the strainer for 10 minutes.
Place the rice and measured water in a rice cooker. Once the rice cooker is started, cook for exactly 40 minutes. Most likely the cooker will indicate that the rice is done before 40 minutes have elapsed, but be patient. Do not lift the lid or stop the process before the time is up.
While the rice cooks, place a wooden spoon or rice paddle in a shallow bowl of water to soak. This will prevent the cooked rice from sticking to the paddle while tossing with the Sushi Rice Dressing.
Dump the steamed rice onto a large, ﬂat cutting board. With the soaked wooden spoon or paddle, gently “cut” the rice into pieces like a pie. Pour ¼ cup (65 ml) of the Sushi Rice Dressing over the rice and toss well. Continue adding the Sushi Rice Dressing in ¼ cup (65 ml) intervals to the rice, tossing well after each addition. Spread the rice into a thin layer and let it cool for 10 minutes. Gently ﬂip the rice over with the soaked wooden spoon or paddle and let it cool for 5 minutes.
Place the rice in a large non-metal bowl or container and cover with a damp, lint-free dishcloth until ready for use. Use the rice within 4 hours.
Sushi Rice Dressing Recipe
Nothing about this super potent dressing should tempt you to eat it on its own. Yet, when added to rice, it produces a delicious and perfectly seasoned rice. Double the recipe and use the leftovers as a base for marinated vegetable salads or reserve for your next sushi adventure.
Prep Time: 5 Minutes
Makes About 1 Cup (250 ml)
¾ cup (185 ml) rice vinegar
⅓ cup (70 g) turbinado sugar (raw sugar), ﬁnely ground
3 teaspoons sea salt
Mix together rice vinegar, turbinado sugar, and sea salt in a small non-metal bowl. Whisk it Vigorously for about 2 minutes or until most of the turbinado sugar and sea salt has dissolved. Set it aside until ready for use. If doubling the batch, store remainders tightly covered in a refrigerator for up to 6 weeks. Allow mixture to reach room temperature before use.
Copyright 2012 Marisa Baggett