How To Make Sushi Rice (Stovetop or Rice Cooker)
Want to make incredible sushi at home? It all starts with perfectly cooked Japanese rice. In this blog post, I'll show you how to make vinegared seasoned sushi rice with minimal effort, whether you prefer using the stovetop or rice cooker method. With my tips, you can create restaurant-quality sushi in no time.
Servings: 6 cups of cooked sushi rice
Equipment
- 6Qt Pot with Lid
- Rice Cooker
- (5.6L) Large Shallow Container (or wooden hangiri, large baking sheet, or dish)
Ingredients
Stovetop Method:
- 2 ¼ cups uncooked Japanese white rice (medium or short-grain)
- 2 ¾ cups water
Rice Cooker Method:
- 2 ¼ cups uncooked Japanese white rice (medium or short-grain)
- 2 ¼ cups water
Sushi Vinegar:
- 1/4 cup unseasoned rice vinegar
- 1 tbsp + 3/4 tsp sugar
- 3/4 tsp salt
Instructions
Stovetop Method:
- Begin by rinsing the rice in a fine mesh strainer and draining it well.
- Next, combine the rice and water in a large pot (6qt), bring it to a boil, then place a lid on top of it.
- Lower the heat to medium/low to maintain a gentle simmer, and cook for 20 minutes without stirring or opening the lid. (If you notice it boiling over, lift the lid slightly to release the pressure, then carefully place it back on top.)
- Remove the pot from the heat and let it stand covered for 10 minutes.
- Your cooked rice is now ready to be seasoned with the sushi vinegar.
Rice Cooker Method:
- Please note that 2 1/4 cups of uncooked Japanese rice is equivalent to 3 rice cooker cups. Each rice cooker cup measures 3/4 cup.
- Add sushi rice to the rice cooker bowl and cover it with water. Rinse 3-4 times, stirring with your hands, until the water becomes less milky. Drain well.
- Add water to the 3-cup line measure in your rice cooker. If you have any extra water, discard it. Place the rice cooker bowl into the rice cooker and close the lid. Select the rice cook setting or cook according to your rice cooker's instructions.
- After cooking, allow the rice to steam for 20 minutes in the rice cooker. Now, it's ready to be seasoned with the sushi vinegar.
Make The Sushi Vinegar:
- Add the unseasoned rice vinegar, sugar, and salt to a small bowl or measuring cup to make the sushi vinegar. Stir until the sugar has dissolved.
Season The Rice:
- Transfer the cooked rice to a large, shallow container (5.6L) and gently break it up using the rice paddle or a wooden spoon.
- Drizzle the sushi vinegar evenly on top, and using a lifting/cutting motion, mix until well combined.
- Push the rice to one side of the container, cover it with plastic wrap so that it touches the surface, and let it cool to room temperature before using it in sushi rolls.
- This recipe yields 6 cups of cooked sushi rice, making approximately 4-5 full nori sheets and 8-10 half nori sheets of sushi rolls.
Video
Notes
- Use the correct type of rice. Buy short or medium-grain white rice labelled "sushi rice" for best results. I often use medium-grain rice in this recipe.
- Don't stir or open the lid while the rice cooks on the stovetop. Stirring can activate the starches, resulting in a crust forming at the bottom of the pot, which is not what we want. Keep the lid closed to ensure perfect sushi rice every time.
- Let the rice steam or stand. After cooking the rice, it's important to let it steam or stand for a bit to absorb any excess moisture. Make sure to complete this step!
- Add sushi vinegar to hot rice for better absorption and easier mixing.
- To store leftovers. Place the sushi rice in an airtight container and refrigerate for up to 3 days.