Sushi Rice
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2cups sushi rice
- 2tablespoons sugar
- 1teaspoon salt
- ⅓cup rice vinegar
Nutritional analysis per serving (6 servings)
253 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 56 grams carbohydrates; 0 grams dietary fiber; 4 grams sugars; 4 grams protein; 192 milligrams sodium
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.
Powered by
Preparation
- 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.
- 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.
Private Notes
Comments
1 cup rice 1.25 cups water 2 tablespoons rice vinegar 1 tablespoon sugar 1/2 teaspoon salt
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.
Replace the sugar with Mirin
Made this as directed, in my two- setting rice cooker (cook & warm). Came out perfectly! I let it rest with the lid on at the warm setting, before I removed it from the heat entirely to fluff. I ended up spreading the rice into a shallow glass dish to help it cool off faster, which helped too.
Followed the instructions to the letter and ended up with undercooked rice. I think the problem was insufficient water (2 cups water to 2 cups rice) and insufficient heat to cook the rice. I then switched to Alexa Weibel’s instructions in her Yaki Onigiri recipe (1.75 cups water to 1.5 cups of rice and higher cooking temp). It worked perfectly.
Amazing, simple, and most importantly, delicious.