Noob Cook Recipes



What's
New
Dijon Honey Chicken Wings Recipe Beef Claypot Rice Recipe How to Make Grated Ginger Juice Ginger Grater Singapore Char Kway Teow Recipe Philips Airfryer Giveaway

Sushi Rice

   

Sushi Rice Recipe

Check Out: California Handroll Recipe

Sushi (すし、寿司) is a Japanese dish made up of cooked vinegared rice which is commonly topped with other ingredients or put into rolls. With the base sushi rice (酢飯) recipe, you can make all types of sushi such as nigiri zushi,  maki zushi, inari zushi and temaki. For fellow sushi lovers, here’s a step-by-step photo tutorial on how to cook sushi rice. This will be the base rice recipe for all sushi recipes.

Click on photo to view full size
Printable Recipe
How to Cook Sushi Rice Measure the rice. Use short-grain Japanese rice (not any type of rice).
How to Cook Sushi Rice Rinse the rice in several changes of water until the water runs clear (skip this step if you are using pre-washed rice). The first few changes of water will likely be quite cloudy. Drain the rice in a colander for roughly 30 minutes. Draining the rice is believed to improve the texture and appearance of the cooked rice, but I usually skip this step if I’m pressed for time.
How to Cook Sushi Rice Measure and add water for cooking the rice (1 cup rice: 1 1/4 cup water). My rice cooker is a Japanese brand so the pot came with its own water marking for sushi rice. Optional – add a piece of kelp/konbu (make cuts all over) and sake for additional flavour. Cook the rice using a rice cooker or simmer over the stove top.
Japanese Sushi Vinegar While waiting for the rice to cook, prepare vinegar mixture by mixing rice vinegar, sugar and salt in a small, non-aluminum saucepan over low heat until the sugar dissolves. You may also use a microwave oven and heat using low power for about a minute. Alternatively, use ready-made seasoned rice vinegar which has already been mixed with sugar & salt, and can be used straight from the bottle.
How to Cook Sushi Rice When the rice is cooked, discard the piece of kelp.
How to Cook Sushi Rice Transfer the cooked rice (while it is still hot) to a hangiri or wide bowl. Pour prepared vinegar mixture over the rice. 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. Do so until the rice has cooled to room temperature. Fanning the rice gets rid of excess moisture and gives the rice grains a glossy look.
How to Cook Sushi Rice It is difficult for me to coordinate everything with only 2 hands (fanning, stirring & photographing), so I mounted a portable fan along the side of my kitchen cabinet to automate the fanning process.
How to Cook Sushi Rice Cover the bowl of rice with a damp slotted cloth (dim sum cloth is perfect for this role) 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.
Making sushi (nigiri) Your sushi rice is now ready to be used for making all kinds of Japanese sushi.
                                           

Leave a Comment





31 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.

Trackbacks/Pingbacks