I’ve included instructions below for how to cook the rice in either a rice cooker, pressure cooker or on the stovetop. Instead, you add sugar and salt to cold vinegar and stir for about 5 minutes until they are dissolved.

Use a natural sweetener: In place of granulated sugar, feel free to use honey, coconut sugar, or any other natural sweetener you may prefer. If you cook whit the right amount of water, it can be turn into sticky fluffy rice whice really delicious when hot, we eat this as everyday rice. Rinse the rice with cold water in a large fine mesh strainer for 1-2 minutes, or until the water runs very clear.

My partner may be sending you an invoice for earplugs because I made this last night (Instant Pot method) and proceeded to not stop talking about how happy I was about it for the next 4 hours. Remove saucepan from the heat (with the lid still on) and let the rice steam for an additional 10 minutes. To cook sushi rice, it's really important to give the rice a good wash under cold running water - do this several times until the water is almost clear. And, at least in my opinion, it’s one of the main factors that separates the so-so sushi from the stellar sushi. This basic sticky sushi rice recipe is easy to make in a rice cooker, Instant Pot, or on the stovetop.

The main goal here is to cook the rice al dente (it should be firm but not crunchy) and to try not to mash the sticky rice as you stir it (hence the gentle slicing/folding method, instead of just stirring in circles). The vinegar added in made it absolutely delicious– I subbed palm sugar for the regular sugar, which I highly recommend.

Sushi rice is cooked using an absorption method, meaning that you'll need to measure both the rice and water and cook it with a lid on for a set amount of time. Also, I highly recommend opting for the rice cooker or Instant Pot methods, as they are the simplest and most foolproof here with sometimes-temperamental short grain rice. Because you are adding a liquid seasoning to the rice, you need to follow cooking instructions so you don’t end up with wet rice.

You then need to add the seasoning and cool it down quickly so that any excess moisture evaporates and you are left with tender, sticky rice. If you select "Accept", you accept this and agree that we may share this information with third parties, such as our marketing partners. Use about 120ml brown or white Japanese rice vinegar, 3 tbsp sugar and a pinch of salt per 450g rice. Actual product packaging and materials may contain more and/or different information than that shown on our web site. I tend to cook my rice by bringing to the boil, cook for 5 min with the lid on, turn off the heat and leave cook and absorb the water for 15 min or so.

Bring to a boil, then reduce the heat and cook, covered, until the rice is tender and all the water has been absorbed. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. When you can see through the lid that all the water has been absorbed which normally takes 10-15 minutes turn the heat off and let it sit for another 10 minutes and you have perfectly cooked sticky rice that won’t stick to the bottom of your pan! But what exactly is the difference between sushi rice and risotto rice, white and brown basmati rice, pudding rice and jasmine rice? The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen.