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How to Make Sushi Rice
From 2 rice-cooker cups (360 ml) of rice (makes about 700 g) · About 1 hr 10 min (50 min of this is just waiting for the rice to soak and cook)
Mix sushi vinegar (vinegar, sugar and salt) into freshly cooked rice. The base for sushi rolls, chirashi sushi and temari sushi.
① Wash the rice and soak it in water→② Cook with less water→③ Make the sushi vinegar→④ Mix with cutting strokes→⑤ Fan to cool
What to buy
Rice
Seasonings
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How to make it
1
Wash the rice and soak it in water
- Put 2 rice-cooker cups (360 ml) of rice in a bowl, pour in water, stir quickly and pour it out right away
- Add a little water, gently stir with your hand about 20 times, then change the water. Do this 2–3 times
- Put the rice in the rice cooker pot, add water up to the 2-cup line, then take out 2 tbsp of water
- Let it sit like that for 30 minutes so the rice soaks up water
How to tell it's doneThe rice has changed from see-through to whitish.
Be carefulYou use less water because you will mix in vinegar later. If you cook it with the usual amount of water, the sushi rice will be mushy. If your rice cooker has a sushi rice line, fill to that line.
2
Cook
- Turn on the rice cooker on the regular setting (or the sushi rice setting if it has one)
- While you wait, make the sushi vinegar in step 3
How to tell it's doneThe rice cooker beeps when done. Go to step 4 as soon as it is done (the vinegar soaks in less well when the rice cools).
3
Make the sushi vinegar
- Put 4 tbsp vinegar, 2 tbsp sugar and 1 tsp salt in a small bowl
- Mix well from the bottom with a spoon
How to tell it's doneWhen you scrape the bottom of the bowl with the spoon, almost no gritty grains of sugar or salt are left.
Be carefulIf it does not dissolve easily, warm it in the microwave (600 W) for 10 seconds, then mix.
4
Mix the rice and sushi vinegar
- Wet a large bowl (or a wooden sushi tub if you have one) with water and wipe lightly with a cloth
- Move all the freshly cooked rice into it and spread it out flat
- Pour the sushi vinegar over the whole thing, letting it run down the rice paddle
- Hold the rice paddle upright and mix by moving it side to side, as if cutting the rice. Turn it over from the bottom now and then
How to tell it's doneNo white clumps are left anywhere, and the grains of rice are shiny.
Be carefulIf you press with the paddle or stir round and round, the rice gets crushed and sticky.
5
Fan to cool
- Fan the rice while turning it over with the paddle
- Keep going until almost no steam comes out
- Until you use it, cover it with a damp cloth, wrung out well (keeps it from drying out and getting hard)
ReadyIt feels just slightly warm when you touch it. The surface is shiny.
Be carefulThe rice gets hard in the fridge. Use it all up at room temperature on the same day.
If it didn't work out
It is mushyToo much water when cooking. Next time, do not forget to take out 2 tbsp of water in step 1. This time, fan it longer to dry off the moisture.
Too sourYou did not measure the vinegar, or there was not enough rice. Next time, try adding 1/2 tbsp more sugar.
The rice clumps togetherIt cooled before mixing. Next time, mix right after it is done cooking.
It is stickyYou mixed as if kneading in step 4. Move the paddle sideways as if cutting.
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