Sushi Rice

Recipe from Kazu Takahashi and Masakazu Hori

Adapted by Matt Lee and Ted Lee

Published August 13, 2002

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
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Total Time
1 hour
Rating
5(1,536)
Comments
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Back in 2002, Matt and Ted Lee reported on how home cooks had started making sushi with ever-increasing frequency. Among the recipes they brought to The Times was this one, for sushi rice, short-grained rice bolstered by the flavors of vinegar sugar and salt, adapted from “The Great Sushi and Sashimi Cookbook,” by Kazu Takahashi and Masakazu Hori. Use it as a backdrop for your own home-rolled sushi, or pair it, as the article suggests, with various kinds of sliced fish and vegetables, pickled ginger and wasabi for a chirashi sushi bowl. —Matt Lee And Ted Lee

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Ingredients

Yield:6 cups

  • 2 cups sushi rice

  • 2 tablespoons sugar

  • 1 teaspoon salt

  • ⅓ cup rice vinegar

Ingredient Substitution Guide
Nutritional analysis per serving

84 grams carbs; 379 calories; 1 gram fat; 287 milligrams sodium; 6 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a fine strainer, rinse the rice with cold running water, until water runs clear. Pour rice into pot with 2 cups cold water; let sit 30 minutes.

  2. Step 2

    Bring rice to a boil over medium-high heat; immediately turn heat to low, and cover. Cook 10 minutes, remove from heat and let sit, covered, 15 minutes. In a small saucepan, dissolve the sugar and salt in the rice vinegar over a low flame. Pour evenly over rice and fold gently with a wooden spoon to mix. Leave rice in front of a fan, or fan with a piece of cardboard for 15 minutes or until rice is just above room temperature.

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Ratings

5 out of 5
1,536 user ratings
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Comments

Me

1 cup rice 1.25 cups water 2 tablespoons rice vinegar 1 tablespoon sugar 1/2 teaspoon salt

mollyavalon

I spread leftover rice on parchment paper on a cookie sheet and stick it in the freezer. When it's frozen I break it up and put it in a plastic bag. Microwave single servings. This has been life-changing. What's for dinner? Rice bowls in 5 minutes depending on what's in the fridge. Fried rice. Made soup? Throw in a little rice. Etc.

Jeff

Replace the sugar with Mirin

Tony

If you don't have a rice maker get one. There's no better or easier way to make all kinds of rice. Get a Japanese brand and you'll have it for life if you take care of it.

Alex

In spite of following scrupulously came out undercooked. Use a rice cooker it’s always perfect. Also no serious sushi rice uses sugar.

APinNYC

I have rarely made a recipe that turned out perfectly the way it was written. Thank you! I’m no longer the person in my family who always ruins the rice.

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Credits

Adapted from "The Great Sushi and Sashimi Cookbook," by Kazu Takahashi and Masakazu Hori (Whitecap Books, 2001)

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