Prep Time:15 Minutes
Cook Time:PT45M30 Minutes
- 2 cups sushi rice
- 2 cups water
- ¼ cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 473.18ml sushi rice
- 473.18ml water
- 59.15ml rice vinegar
- 25.56g sugar
- 4.26g salt
Sushi rice is the foundation of any good sushi roll. It provides the irresistible flavor and texture we crave.
In a strainer rinse rice in cold water until water no longer appears milky and runs clear. Leave in strainer and let sit for 15 minutes.
Add rice and water to pot. Cover and bring to a boil. Reduce heat to simmer and cook covered for 15 minutes.
After 15 minutes remove rice from heat but keep covered on stove for another 15 minutes.
While rice is cooking in a small pot over medium heat mix vinegar, sugar, and salt. Stir until dissolved. Remove from heat and set aside to cool.
Pour cooked rice into a bamboo or wooden bowl or sheet pan lined with parchment. Add vinegar mixture. Gently mix rice with seasoning using a rice paddle to evenly distribute flavorings as well as allowing rice to cool to room temperature.
Cover rice with a damp kitchen towel to keep rice from drying out while using.
This recipe works very well in a rice cooker. Just be sure to use the measuring cup included with the rice cooker.