How To Make Sushi Rice
Made with
Sushi Rice for 4 (total time: 1hr 30min)
Be sure to make this ahead of time before you begin preparing your fresh ingredients
Measure out your rice
Using a measuring cup measure out 2 cups of short grain rice into a bowl.
Chef’s tip Run the back of a knife across the top of your measuring cup to get an even scoop of rice!
Wash your rice
Using cold water, rinse your rice. Make a claw with your hand (like you’re holding a ball) and stir the immersed rice in a circular motion 15-20 times before pouring into a strainer. Repeat step 2 two more times. Add your rice to your rice cooker along with 2 cups of cold water. A 1:1 ratio is the general rule of thumb (if you enjoy your rice a bit softer add another ¼ cup of water)
Chef’s tip To preserve the wholeness of your grains, be gentler with your rice per wash cycle. The grains become more fragile as they soak up the water.
Cooking time
Before cooking your rice, allow it to soak for 20 – 30 minutes. Once the soaking is done, cook your rice for a total of 45 minutes. Even when the rice cooker says it’s done, let it sit for the remaining time! No peeping!
Time to mix!
Place your steaming hot rice into a hangiri, or any deep container with a flat base. Slowly pour 1/2 cup of sushi vinegar over a rice paddle (or mixing spoon) to evenly “fan” it over the rice. Using a horizontal cutting motion, slice your rice to distribute the vinegar.
Chef’s tip Every restaurant is different! Taste test your rice as you mix so you can make it the way you want it to taste - add more vinegar if you prefer a stronger flavor.
Final touches
Once the vinegar is evenly distributed, gently fan the rice to cool it down- you should get a nice shine once it’s cooled!
Chef’s tip When you’re not using the rice, place a damp cloth over it to keep it from drying out
