How to Make Sushi Rice

Uploaded by allrecipes on 12.12.2011

Great sushi starts with great rice.
And successful sushi rice is determined by two things:
the type of rice you buy, and, how you cook it.
We're going to show you the right rice, and the right way to prepare it,
right now.
Choose short grained rice. When it comes to sushi rice, size matters.
Or more specifically, grain length matters.
Sushi rice is a short grained rice, who's grains bond together
nicely after cooking. Now, lets make sushi rice.
You can use a rice cooker, which is a fuss free way to make any type of rice.
Or you can go old school and make it on the stove top.
This process is easy too, and that's what we're going to do here.
You need a large pan, and a stainless steel bowl.
In addition to short grain rice, you need the following seasonings.
Rice vinegar, sugar, salt.
Step One: Rinse the rice.
Put the rice in the pan, and rinse it under the faucet.
Run cold water over it until the water that runs out of it is almost clear.
This takes a few minutes.
Step Two: Bring the water, and the rice, to a boil.
Add water to the pan using the amount required for the
number of cups of rice you're cooking.
Turn the burner heat to high, and bring the water and rice to a boil,
and cover with a lid.
Reduce the heat, and simmer for 20 minutes.
After 20 minutes, turn off the heat, and leave covered for 10 minutes.
Don't peak at the rice, it's still cooking even though the heat is off.
If you lift the lid, you let out heat.
Step Three: Add Seasonings.
Sushi rice is seasoned with rice vinegar, sugar, and salt.
Mix together these 3 ingredients into a small bowl.
You can experiment with the ratios to find the taste you like.
We're using 5 tablespoons of rice vinegar,
and 2 tablespoons each of sugar and salt.
Step Four: Mix the seasonings with the rice.
Transfer the cooked rice into a large bowl, and gently add
the vinegar mix.
Add the liquid a little at a time.
Mix it gently into the rice with a wooden spatula using a slicing motion.
Don't stir or beat the rice, or you will make it too sticky.
Cover the bowl with a clean damp towel, and let it cool for 30 to 60 minutes.
Your sushi rice is ready for making sushi!
See the consistency; it's a little sticky, but nice and fluffy.
Sometimes sushi is called sticky rice, which perfectly explains the
the consistency you want for sushi.
A not about quantities: if you're making rice,
make about a cup per person.
You'll have enough to make sushi, and some left over for a quick stir-fry.
Great sushi starts with great rice. Now you're ready to get rolling.