How To Make Sushi Rice without a Rice Cooker
Sushi rice is a unique blend of Japanese rice, vinegar and sugar that creates the perfect texture and flavor to compliment all your favorite sushi rolls. Even without a rice cooker, you can make perfect sushi rice with just a pot and a stovetop!
Servings 2.5 cups
Calories 383kcal
Equipment
- Strainer/Colander
- Pot(s)
- Mixing Bowl(s)
Ingredients
- 1 ¼ cup Sushi Rice Japanese short grain rice
- 1 ½ cups water
- 3 tbsp rice vinegar
- 2 tbsp granulated sugar
- 1 tsp salt
Instructions
- Place 1 ¼ cups rice in a colander and rinse for about 3 minutes. After 3 minutes, put the rice in a bowl and fill the bowl with water, using your hand to swish the rice around. Let sit for 2 minutes. Drain the rice back into a colander and rinse again for 1-2 minutes until the water runs clear.
- Place your rice in a pot along with 1½ cups of water. Turn the heat to high and bring the water to a boil.
- Once the water is boiling, reduce the heat to low and cover. Cook, covered, for about 20 minutes.
- When the time is up, keep the rice covered but remove it from the heat. Allow it to stand for about 10 minutes before proceeding.
- In the meantime, put the 3 tbsp rice vinegar, 2 tbsp granulated sugar, and 1 tsp salt in a small pot and bring to a simmer. Once it begins to simmer, remove it from the heat.
- Transfer the rice to a large bowl and pour the vinegar mixture over it. Use a spoon to gently mix the vinegar mixture into the rice.
- Use the sushi rice to make your favorite sushi rolls like gobo sushi, rainbow rolls, or dragon rolls. Enjoy!
Notes
Copyright The Foreign Fork. For copyright and educational use only.
- Sushi Rice (Japanese short-grain rice): You can find sushi rice alongside other rice or in the Asian section of your local grocery store. You can also find it online. In a pinch, you could use Calrose rice. Do not use Jasmine rice or basmati rice.
- Water: Make sure to pay attention to the water ratios in the recipe! This is very important to get the perfect rice.
- Rice Vinegar: Rice vinegar is not the same as sushi vinegar. Bottled sushi vinegar is rice vinegar with sugar and salt added, but mixing up your own allows you to control exactly what is in it. If you do not have rice vinegar but you have sushi vinegar, omit the boiling of the liquid step altogether and just use the sushi vinegar you have.
- Granulated Sugar: Simply granulated sugar is all you need to balance the flavor of the vinegar. You could try substituting another sweetener if you like.
Salt - Try not to stir or handle the rice too much while it is hot. When it is hot it is more likely to break down, and you do not want your rice to end up mushy. It is important to fold in the vinegar and sugar gently, using a wooden spoon or rice paddle if you have one. You want to be able to see each grain of rice. Allow it to cool completely to room temperature before you try to use it for sushi.
- Rinsing the rice will help remove some of the starch. Sushi rice has a high starch content. You do want your rice to be sticky rice but not starchy.
- Some chefs like to add extra flavor to their sushi rice by including a sheet of seaweed in the water while the rice boils. This is completely optional.
- All your liquid should be absorbed by the rice during cooking. If you still have liquid in the pot after cooking, try letting it sit for a few extra minutes and adjusting your water ratio the next time you try to make it.
Nutrition
Serving: 1serving | Calories: 383kcal | Carbohydrates: 85g | Protein: 6g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 944mg | Potassium: 72mg | Fiber: 3g | Sugar: 10g | Calcium: 16mg | Iron: 1mg