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The Ultimate Guide to Perfect Sushi Rice: Fluffy and Sticky Every Time

Close-up of perfectly seasoned sushi rice glistening in a small white bowl on a granite countertop.
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Learn the simple steps to make restaurant-quality seasoned sushi rice at home. This guide covers washing, cooking, and seasoning for the perfect texture for rolls and bowls.

Ingredients

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  • 2 cups short-grain Japanese rice (sushi rice)
  • 2 cups cold water (for cooking)
  • 1/2 cup rice vinegar
  • 3 tablespoons granulated sugar
  • 1 teaspoon salt

Instructions

  1. Measure the rice. Place 2 cups of short-grain rice into a large bowl.
  2. Wash the rice. Cover the rice with cold water. Gently swirl the rice with your hand. Drain the cloudy water. Repeat this washing and draining process 5 to 7 times until the water runs mostly clear. This step is essential for fluffy sushi rice.
  3. Soak the rice. Drain the rice completely in a fine-mesh sieve. Let the rice sit for 30 minutes.
  4. Cook the rice (Stovetop Method). Combine the soaked, drained rice and 2 cups of cold water in a heavy-bottomed pot with a tight-fitting lid. Bring the water to a boil over medium-high heat. Once boiling, immediately reduce the heat to the lowest setting, cover the pot, and cook for 15 minutes without lifting the lid.
  5. Rest the rice. Remove the pot from the heat and let it stand, covered, for another 10 minutes. Do not lift the lid during this time.
  6. Prepare the seasoning. While the rice rests, combine the rice vinegar, sugar, and salt in a small saucepan. Heat gently over low heat, stirring until the sugar and salt completely dissolve. Do not boil the mixture. Let the seasoning cool slightly.
  7. Season the rice. Transfer the cooked rice to a large, shallow, non-metallic bowl (a wooden hangiri is traditional). Pour the seasoning evenly over the rice.
  8. Fold in the seasoning. Use a rice paddle or wooden spoon to gently slice and fold the seasoning into the rice. Do not stir or mash the grains; you want to separate them while coating them. Fan the rice as you mix to help it cool quickly and give it a glossy finish.
  9. Cool and use. Continue folding and fanning until the rice is near room temperature. Use immediately for sushi rolls, nigiri, or rice bowls.

Notes

  • Use short-grain Japanese rice for the best sticky texture. Do not substitute with long-grain rice.
  • For the Instant Pot method, use a 1:1 water-to-rice ratio (2 cups rice to 2 cups water) and cook on High Pressure for 4 minutes, followed by a 10-minute natural pressure release.
  • Do not refrigerate sushi rice; it will become hard. Keep it covered at room temperature until ready to use.

Nutrition

Find it online: https://blissbatter.com/perfect-sushi-rice-tutorial/