How to Make Sushi Rice

One of the most important components of sushi is the sushi rice.  Light sticky rice grains form an easily pliable material that binds and gives structure to the sushi roll.  Sushi rice is also the main source of carbs in a sushi dish.

Master sushi chefs like Masaharu Morimoto spent years just learning how to cook and mix the perfect blend of sushi rice.  While I have not spent years meditating over rice and practicing techniques, I have put together and easy quick recipe for sushi rice that I will use for all of my sushi roll recipes.

Sushi Rice

Yield: 1Cup of Sushi Rice (enough for one roll)

Prep time: 5 min. Cook time: 20 min. Total: 25 min.

Ingredients

• 1 Cup sushi or short grain rice
• 1 Cup water
• 1 Tbsp rice vinegar
• 1 Tbsp sugar
• 1/2 Tbsp kosher salt

Step 1:  Place rice in a mixing bowl and cover with water (not the 1Cup in the ingredient list).  Stir the rice with a spoon, then drain the water.  Repeat this step 2-3 times until the water runoff is clear.

Step 2:  Place rice and 1Cup of water in a small saucepan over high heat and bring to boil, uncovered.  Once rice comes to a boil, reduce heat to lowest setting, cover and cook for 15 min.  Remove from heat and let stand for 10 min, covered.

Step 3:  Combine rice vinegar, sugar and salt in a small bowl and heat in microwave for 30 seconds.  Transfer rice from saucepan to a small glass bowl and add vinegar mixture to rice.  Fold thoroughly till every grain is covered.  Allow to cool to room temp before using to make sushi.