25 mins
Japanese Sushi Rice
Recipe by Graham
Here is a nice simple recipe for making sushi rice. Japanese rice is short grain and becomes slightly sticky when it is cooked. Long grain rice isn't good for sushi or sashimi because it is drier and the grains don't stick together. This is not a traditional Japanese recipe which tends to be extremely acidic, this is rather a more westernized style of sushi rice which is sweeter with a light tang overall.
Italian-style Breadcrumbs 
Jeera Pulao (Cumin Rice) Ingredients for Japanese Sushi Rice
Currently displaying quantities in US Imperial Measurements
How to Cook Japanese Sushi Rice
- Place the rice into a large mixing bowl and cover with cold water. Swirl the rice in the water to remove excess starch, pour off the liquid and repeat 2 to 3 times or until the water is clear.
- Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and allow it to stand, covered, for 10 minutes. Meanwhile, combine the rice vinegar, sugar and salt in a small pan and put the pan on low heat and heat, stirring from time to time, until the sugar dissolves. Allow the mixture to cool.
- Transfer the rice into a large wooden or glass mixing bowl (not metal) and add the vinegar mixture. Gently fold the rice to thoroughly coat each grain with the mixture. Allow to cool to room temperature before using to make sushi or sashimi.
GRAHAM'S HOT TIP:
Don't be tempted to miss the first step of washing the rice. If you do, you will end up with a sticky mess, not good sushi rice!
Reviews of Japanese Sushi Rice
| October 31 2012 I had always thought that sushi rice was just normal short-grain rice with the starch left it... I was wrong! This method is so much better and producues an authentic 'sticky' rice that works perfectly for sushi and sashimi. Jackie (1 review) |
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