How to Make Sushi Rice

If you’re planning on making sushi, spicy tuna rolls, California rolls, Inarizushi, or similar recipes, this is a perfect sushi rice recipe to incorporate into your dish.

How to Make Sushi Rice

Make delicious sushi rice to add to your favourite sushi dishes. This simple recipe requires just a few basic ingredients and a rice cooker.

Ingredients

• 225g Japanese Rice
• 270 ml water
• 40 ml sushi vinegar (seasoned rice vinegar)
• 2 piece kombu (dried kelp)

To Make Homemade Sushi Vinegar

• 40ml rice vinegar
• 18g sugar
• 5g sea salt

Instructions

To Cook Rice

1. Pour rice into a large bowl and rinse, discarding any excess water. Do not allow the water to sit in the bowl as rice absorbs liquid quickly. Repeat this process two times to thoroughly rinse the rice.
2. Fill the bowl with water again and move your fingers in a circular motion to gently wash the rice. Rinse the rice again and discard the excess water. Repeat this process three times.
3. Repeat the rinsing process an additional three times until the water nearly runs clear.
4. Drain the rice. Put the rinsed rice into a sieve to drain any remaining water.
5. Use a damp cloth to gently clean the dashi kombu. Do not wipe away the powdery white substance which contributes to its flavour. Do not wash kombu.
6. Put the rice into the rice cooker and add cool water (not warm or hot) to just under the 600 ml line. Put the kombu on top of the rice and allow the rice to soak for 25 minutes.

To Make Sushi Vinegar

1. Combine rice vinegar, sugar, and salt in a small saucepan and bring the mixture to a boil over medium high heat.
2. Whisk the mixture until the sugar is completely dissolved.
3. Remove the saucepan from the heat and allow it to cool.

To Make Sushi Rice

1. Line a baking sheet with parchment paper or moisten sushi oke (Cedar wood bowl). Transfer the rice onto the baking sheet or sushi oke and spread it out evenly so that it cools faster. While still hot, pour the sushi vinegar onto the rice.
2. Use a rice paddle to slice the rice at a 45-degree angle to separate clumps instead of mixing. A hair dryer can be used on the cold setting to cool the rice to prevent it from getting mushy and to give it a shiny appearance.
3. Flip the rice between slices using the rice paddle. Repeat until the rice has cooled down but is still warm.

Cover the rice with a damp paper towel or cloth and keep it at room temperature until it’s ready to use.