How to make Sushi Rice

Sushi rice for nigiri, rolls (maki) or poke

Yum – Sushi Rice! With a little rice vinegar, a scoop of sugar and a pinch of salt, you can easily transform your short grain white rice into something really special.

Sushi rice has origins back to 9th century Japan (maybe even further back while fermenting salted fish over cooked rice in China (thanks PBS!)) but when we devour the delicious the rolls, nigiri, cones, bowls… time and history don’t matter. This is because the perfect sushi rice is just that: perfect.

My mom says “I have NEVER heard of anyone mixing vinegar and sugar into rice before cooking” but I’m kind of lazy and I prefer to cook the vinegar and sugar into the rice, while several folks suggest adding the mixture after the rice is cooked and partially cooled. While the step-by-step isn’t much different than cooking simple white rice, the addition of sugar and rice vinegar (particularly vinegar) change the ratios a little. It’s going to be delicious regardless, so do what is in your heart!

Whether you’re making sushi rice for nigiri, rolls (maki) or poke, the procedure is identical.

Sushi Rice

Can't make sushi without sushi rice! A few simple additions to white rice and you've got it!

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Prep Time 5 mins

Cook Time 30 mins

Total Time 35 mins

Course Main Course

Cuisine Japanese, Sushi

Servings 6

Equipment

• Rice Cooker

Ingredients

  

• 2 cup sushi rice (washed) (Japanese or Korean)
• 2⅔ cup water (as per rice cooker or package instructions)
• ¼ cup rice vinegar
• 1 tbsp sugar
• 1 tsp salt optional

Instructions

 

Rice Cooker

• Using a rice cooker, follow normal cooking instructions. Add salt if desired.
• Prepare in a separate bowl, mixture of vinegar and sugar.
• Once cooked, mix in vinegar mixture, fluff with fork or chopsticks and let cool prior to rolling, shaping or serving.

Stove Top

• Follow normal white rice procedure – bring contents to a boil for 1-2 minutes, reduce heat and simmer until all water is absorbed into rice (20-25 min). Remove from heat and let stand for 5 minutes.
• In a separate bowl, prepare mixture of vinegar and sugar.
• Mix in vinegar mix. Fluff with fork or chopsticks and allow to cool before rolling, shaping or serving.

Notes

As usual, ensure your rice is thoroughly rinsed/washed until water runs clear. In sushi rice, though, this is slightly less of a big deal, since we do want some glutinous texture for added gluey-ness to help hold rolls together. 

I have done the entire mixture in the rice cooker before and it was worked out well, but my mom says “I have NEVER heard of anyone mixing vinegar and sugar into rice before cooking”, so do this at your own discretion. 

If you do mix everything in together (I find it was easier) and if using stove top method, keep a closer eye on rice than plain method, as sugar will have a tendency to burn faster than straight rice. No one wants discoloured sushi rolls or especially discoloured nigiri rice. 

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Let me know how yours works out. And of course, if you have some family traditions you are willing to share, subscribe and let us know!

Enjoy food; enjoy life! – HCF