Description
Learn how to make delicious sushi rice with this easy to follow tutorial.
Ingredients
Units
Scale
- 2 cups short grain Japanese rice – you must use the measuring cup that comes with your rice cooker as the measurements are a little different than a regular measuring cup.
- Water
Sushi Rice Seasoning
- 1/4 cup plain rice vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1/4 teaspoon kombu dashi, or kombucha powder
Tools needed:
- Rice washing bowl or strainer
- Rice cooker
- Rice paddle
- Sushi oke
Instructions
- Put the rice in a rice washing bowl and run cold water over it. Rinse the rice using your hand, in a swirling motion. Keep doing this until the water runs clear, and drain well. If you don’t have a rice washing bowl, put the rice in a medium size bowl and pour a little water in it. Wash the rice in a swirling motion to remove the excess starch and pour as much of the water out (don’t use the strainer yet). Repeat this step until the water runs clear and strain the rice through a sieve to drain all the water.
- Transfer the rice to a rice cooker and add just enough water that it’s just under the 2 cup line. Close the lid and press start. If you are cooking Japanese rice on the stove, please follow the instructions from the post how to make Japanese rice.
- Mix all the ingredients for the sushi rice seasoning in a bowl. Keep stirring until the sugar has dissolved and set aside.
- Fill a cup with tepid water and place your rice paddle in it. This is to prevent the rice from sticking to the rice paddle.
- Brush the sushi oke with a little water or rice vinegar to prevent the rice from sticking and add the rice. Alternatively, you can also use a glass or plastic bowl.
- Spread the rice with the rice paddle and pour the vinegar mixture over it. Gently fold and slice the rice (do not mix as this will make the rice mushy!) a few times until the vinegar mixture is evenly distributed and the rice is warm but cool enough to handle.
- Cover with a kitchen towel to prevent the rice from drying. Use within an hour.
Notes
How to store sushi rice: Let the sushi rice cool down to room temperature and transfer it to an airtight storage container. Refrigerate for up to 3-4 days.
Nutrition
- Serving Size: 1/2 cup
- Calories: 145
- Sugar: 6.3g
- Sodium: 581.4mg
- Fat: 0.2g
- Saturated Fat: 0.1g
- Unsaturated Fat: 0.1g
- Trans Fat: 0g
- Carbohydrates: 32.9g
- Fiber: 0g
- Protein: 2.2g
- Cholesterol: 0mg
