Sushi Rice

Learn how to prepare sushi rice at home with this sushi rice recipe - perfect for making homemade sushi rolls, no special equipment required!

Course Meal Prep, Side Dish

Cuisine Asian, Japanese

Keyword Sushi Rice

Prep Time 5

Cook Time 25

Cooling 45

Total Time 1 15

Servings servings

Calories 367kcal

Author Chrissie (thebusybaker.ca)

Equipment

Ingredients

For the rice:

4 cups sushi rice
4 cups water

For seasoning the rice:

1/3 cup rice vinegar
4 tablespoons sugar
3 teaspoons salt

US Customary - Metric

Instructions

Under running water, with the help of a strainer, wash your rice until the water runs clear.
Add your washed rice along with the 4 cups of water to your pot. Alternatively, add them to your rice cooker.
If using a rice cooker, cook your rice on the sushi rice setting.
If making this in a pot on the stove, over medium-high heat, bring the rice to a boil then reduce the heat to low, cover, and let it cook for 10 minutes.
Turn the heat off and allow the rice to sit, still covered, for another 15 minutes.
Meanwhile, in a small saucepan, combine the sugar and salt with the rice vinegar, heating them gently until dissolved.
Drizzle this mixture evenly over the rice, in the pot or the rice cooker and carefully fold it in, using a wooden spoon or a spatula.
Spread the rice on a big sheet pan and allow to cool until it’s slightly above room temperature.

Notes

Storage instructions

This Sushi Rice keeps well in an airtight container in the fridge for 3-5 days or in the freezer, properly protected from freezer burn for up to 3 months.

Nutrition