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How to Make Perfect Sushi Rice: The Foolproof Guide to Sticky, Seasoned Rice

Close-up of fluffy, perfectly seasoned sushi rice served in a warm wooden bowl.
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Follow these steps to prepare authentic, restaurant-quality sushi rice at home, focusing on proper washing, cooking, and seasoning for the perfect sticky texture.

Ingredients

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  • 2 cups short-grain Japanese sushi rice
  • 2 cups cold water (for cooking)
  • 1/2 cup rice vinegar
  • 3 tablespoons white granulated sugar
  • 1 teaspoon fine sea salt

Instructions

  1. Measure the rice into a large bowl. Rinse the rice under cold running water, gently swirling it with your hand. Drain the cloudy water and repeat this process 5 to 7 times until the water runs mostly clear. This removes excess starch.
  2. Drain the washed rice completely using a fine-mesh sieve and let it sit for 30 minutes to hydrate.
  3. If using a rice cooker: Combine the drained rice and 2 cups of cold water in the cooker pot. Cook using the standard white rice setting.
  4. If using a stovetop: Combine the rice and 2 cups of water in a heavy-bottomed pot with a tight-fitting lid. Bring to a boil over medium-high heat. Once boiling, immediately reduce heat to the lowest setting, cover, and simmer for 15 minutes without lifting the lid.
  5. After 15 minutes of simmering (stovetop) or when the cooker finishes (rice cooker), remove from heat and let the rice steam, covered, for another 10 minutes. Do not lift the lid during this time.
  6. While the rice rests, prepare the seasoning. In a small saucepan, combine the rice vinegar, sugar, and salt. Heat gently over low heat, stirring until the sugar and salt fully dissolve. Do not boil the mixture. Remove from heat and let it cool slightly.
  7. Transfer the hot cooked rice to a large, non-metallic bowl (wood or glass is best).
  8. Pour the prepared vinegar dressing evenly over the rice.
  9. Using a cutting or folding motion with a rice paddle or wooden spoon, gently incorporate the dressing into the rice. Avoid stirring or mashing the grains, as this breaks them down and makes the rice mushy. The goal is to coat every grain while cooling the rice quickly.
  10. Continue folding and fanning the rice (using a hand fan or piece of cardboard) until it cools to room temperature. The rice should be shiny, sticky, and slightly glossy.
  11. Cover the seasoned rice with a damp cloth or paper towel until ready to use for rolls or bowls.

Notes

  • Use only short-grain Japanese rice labeled specifically as ‘sushi rice’ for the correct starch content and stickiness.
  • Never refrigerate finished sushi rice; it will harden and lose its texture. Keep it covered at room temperature until serving.
  • For a milder seasoning, reduce the sugar by one teaspoon.

Nutrition

Find it online: https://tastytipster.com/perfect-sushi-rice-recipe-guide/