Sushi Rice is vinegared rice only used for making sushi, and this is not regular steamed rice. If you are making just plain steamed rice, here’s a post on How to Make Rice.
- 3 rice cooker cups* (540ml) of uncooked premium Japanese short grain rice*
- Water (See Step 5)
- 2" (5 cm) kombu [optional - but it will give nice aroma!]
- ⅓ cup (80 ml) rice vinegar
- 3 Tbsp. sugar
- 1 ½ tsp. salt
- 4 Tbsp. rice vinegar
- 2 Tbsp. sugar
- 1 tsp. salt
- Put rice in a large bowl. Rinse the rice and discard the water immediately. Rice absorbs water very quickly when you start washing, so don't let the rice absorb the unclear water. Repeat this process 1-2 times.
- Now use your fingers to gently wash the rice by moving in a circular motion.
- Rinse and discard water. Repeat this process 3-4 times.
- Let the rice soak in water for 30 minutes. Transfer the rice into a sieve and drain for 15 minutes.
- Put the rice in the rice cooker bowl and add cold water to just under the 3 cup line. If your rice cooker has "Sushi" option, add water to 3 cup line for "Sushi". Since you add sushi vinegar to the rice, rice is on the firm side. Place the kombu on top of the rice and start cooking.
- To make sushi vinegar, combine rice vinegar, sugar, and salt in a small saucepan and bring it to a boil over medium high heat until the sugar is completely dissolved (or you can put the ingredients in a microwave-safe bowl and microwave for 1 minute). Set aside to let it cool.
- When the rice is cooked, moisten a large bowl with water so the rice will not stick. Transfer the cooked rice into the bowl and spread out evenly so the rice will cool faster. While it’s hot, add sushi vinegar over the rice.
- With a rice paddle, slice the rice at a 45 degree to separate the rice grains instead of mixing.
- Then gently flip the rice in between slices. Repeat this process till rice is cooled.
- Keep the rice covered with a damp towel (or paper towel) until ready to serve.
Please use short grain rice for making sushi.
There is a convenient Sushi Seasoning available at Japanese/Asian grocery store. You make regular steamed rice, and add the seasonings after rice is cooked.
Instead of kombu, you can add ½ tsp. Konbucha
If you don't have a rice cooker, please follow How To Make Steamed Rice (in a pot).
Update: Photos updated in November 2013
Now with Sushi Rice, you can make all kinds of sushi recipes…