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Sushi Rice

   

How to Cook Sushi Rice

Sushi Rice Recipe

If you are making your own sushi vinegar, you can tweak the vinegar mixture to complement the type of sushi you are making. For example, the stronger the filling/topping served, the more salty and less sweet the vinegar mixture. You can experiment with different proportions of vinegar, salt and sugar to come up with your own unique concoction.

Serves: 4

Prep Time: 10 mins

Cook Time: 40 mins

Ingredients

  • 1 cup Japanese short-grain rice
  • water to cook rice (ratio of 1 cup rice: 1 1/4 cups of water)
  • a piece of konbu (kelp) roughly 5cm by 8 cm optional
  • 2 tbsp sake optional

Sushi Vinegar (A)

(skip this if you are using ready-made seasoned sushi rice vinegar)

  • 2 tbsp Japanese rice vinegar
  • 1/2 tbsp caster or super fine sugar to taste; skip this if you are using bottled seasoned rice vinegar
  • pinch of salt skip this if you are using bottled seasoned rice vinegar

Note: You can tweak the vinegar mixture to complement the type of sushi you are making. For example, the stronger the filling/topping served, the more salty and less sweet the vinegar mixture. You can experiment with different proportions of vinegar, salt and sugar to come up with your own unique concoction.

Directions

  1. Rinse the rice in several changes of water until the water runs clear. Drain the rice in a colander for roughly 30 minutes.
  2. Add water, kelp and sake. Cook the rice using a rice cooker or simmer over the stove top.
  3. While waiting for the rice to cook, prepare vinegar mixture by mixing (A) in a small, non-aluminum saucepan over low heat until the sugar dissolves. You may also use a microwave oven and microwave at LOW for about a minute. The idea is to warm the vinegar just enough to dissolve the sugar, not to boil the mixture. Skip this step if using ready-made sushi vinegar.
  4. When the rice is cooked, discard the piece of kelp. Transfer the cooked rice (while it is still hot) to a hangiri or wide bowl. Pour prepared vinegar mixture over the rice.
  5. Stir the rice (gentle slicing action) using a rice paddle with one hand, while fanning the rice with a paper fan on the other hand.
  6. Cover the bowl of rice with a damp slotted cloth to keep the rice fresh and moist. Use the rice as soon as possible, preferably within a few hours. If you refrigerate the rice, it will turn hard and dry. Your sushi rice is now ready to be used for making all kinds of Japanese sushi.

References

                                           

Leave a Comment





36 Responses to “Sushi Rice”

  1. Jun — March 1, 2011 @ 4:55 pm

    I really love this! I can eat sushi rice, without any other stuff. The rice is really tasty! May I know what kind of rice cooker are you using?

    Reply

    • wiffy replied: — March 15th, 2011 @ 9:18 pm

      Sorry for my late reply Jun! It’s the Zojirushi NS-ZAQ10… it’s a really good rice cooker :)

      Reply

  2. Ag — March 21, 2011 @ 10:31 am

    Hi I have never attempted making sushi and would like to give a try tonight. By the way how do I defrost the fish roe (Tobiko) and to use it for my sushi please. Thanks

    Reply

    • wiffy replied: — March 21st, 2011 @ 12:35 pm

      Hi Ag, good luck and hope your sushi rice is a success. I usually buy frozen fish roe too; to defrost, I transfer the fish roe from the freezer to the chiller just before bed time and I find that the fish roe will be thawed by the next day and still stay chilled.

      Reply

  3. Guest — December 8, 2011 @ 1:09 pm

    I noticed that you said if the rice is refrigerated it will turn hard and dry…Is there any way to save some of the rice or do I have to use it all immediately?

    Reply

    • wiffy replied: — December 17th, 2011 @ 10:17 pm

      Hi, I do not know of a good way of keeping the rice refrigerated without compromising on the quality. I usually cook enough to last one day, and cover the leftovers with a damp dim sum cloth to be used throughout the day.

      Reply

  4. marina — January 22, 2013 @ 2:32 am

    Thank you! I love sushi but no way for me to get it right, I hope this time I get it

    Reply

  5. Joanne — February 15, 2013 @ 9:56 pm

    How much vinegar?

    Reply

    • wiffy replied: — February 18th, 2013 @ 11:33 am

      2 tbsp, please refer to recipe portion A for reference.

      Reply

  6. Bee — March 14, 2013 @ 5:05 pm

    The “cup” of rice referring to is the rice cooker cup or regular cup on the measuring cup? Thanks!

    Reply

    • wiffy replied: — March 15th, 2013 @ 2:46 pm

      you can use the rice cooker cup.

      Reply

      • Bee replied: — March 15th, 2013 @ 3:08 pm

        Thank you so very much! :)

  7. slim — December 6, 2013 @ 9:17 pm

    Where do I get the dim sum cloth? How long can you keep the cooked rice outside (covered with the dim sum cloth) at room temperature?

    Reply

    • wiffy replied: — December 9th, 2013 @ 11:25 am

      I believe you can get it at Daiso. I got mine from a provision shop selling Chinese cutlery. Just a few hours outside, say about four.

      Reply

      • slim replied: — December 9th, 2013 @ 5:55 pm

        Noted with thanks.

  8. maine — April 28, 2014 @ 9:20 pm

    Hi there, what is the brand of your rice cooker? I like the sushi rice marker there… :) And I am going through your recipes here, hopefully one day i can start making all these for my daughter :)

    Reply

    • wiffy replied: — May 2nd, 2014 @ 2:26 pm

      Hi, I am using a Zojirushi Rice Cooker (model number NS-ZAQ10). But you can use any rice cooker :)

      Reply

  9. Wayne — July 13, 2014 @ 1:27 pm

    Hi, is this the same rice for cooking the DON rice? Or DON rice need not add vinegar? Thanks!

    Reply

    • wiffy replied: — July 13th, 2014 @ 4:05 pm

      I usually do not add vinegar in my don rice, but if you love vinegar, you can add a little.

      Reply

  10. Faitg — October 18, 2014 @ 1:08 am

    Hi, May I know the brand of seasoned rice vinegar that u are using?
    Thank u!

    Reply

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