I usually use a Rice Cookerany time I need to make rice. It cooks the rice evenly and it requires minimal cleanup! You can make sushi rice up to a few hours in advance. Cover it with a clean, damp towel, and leave it on the counter at room temperature. Refrigeration might cause the rice to dry out, so we recommend making the exact amount you want to eat and finishing it that day for optimal results.

Important tip –Some people prefer less seasoned sushi rice. Additionally, the strength from different brands of rice vinegar might vary. If it is your first time making sushi rice, or you are uncertain, prepare half the amount of seasoning described above. Mix it with the rice and taste. To brush up on your knowledge, I highly recommend reading “ Everything You Need to Know about Japanese Rice” and “ Types of Japanese Rice.“ Why Do We Season the Steamed Rice with Vinegar?I have a 17-inch (great for a big party), a 14-inch (4-6 servings), and a 10-inch (2-3 servings) sushi oke. Transfer cooked rice to a baking sheet lined with parchment paper or a sushi oke or hangiri (traditional method). Sushi rice is made by cooking Japanese short-grain rice with kombu (kelp), which is then seasoned with a mixture of rice vinegar, sugar, and salt. In Japanese, sushi rice is also known as sushi-meshi(鮨飯), su-meshi (酢飯), or shari (シャリ). We only use this vinegar-flavoredrice when making all kinds of sushi.

A 180ml measure (rice cookers may come with a cup this size) will help you cook good sushi rice. As a general rule, use one scoop rice with one scoop water plus another 25ml water for two servings of cooked rice (about 330g in total). You can also soak the rice, drain and weigh it. Then, use the same weight in water as the rice Once the rice reaches room temperature, cover the rice with a damp towel to prevent it from drying. Keep the rice at room temperature until ready to make sushi. Other Ways to Make Sushi Rice In a small saucepan, heat ½ cup rice vinegar, ¼ cup granulated sugar and ½ teaspoon salt over low heat until the sugar and salt are fully dissolved. Set aside to cool. My family and I like the Koshihikari rice from Toyama prefecture (see above). Nijiya Market sells it and we think it’s one of the best imported rice available here in the U.S. at this time. The Right Rice-to-Water Ratio Rinse and soak the rice before cooking. Make sure the rice is washed and rinsed a few times until no more starch comes out from the water. Then let the rice be soaked for at least 20-30 minutes before cooking. This allows the rice grains to yield a better texture.Let the rice cool down for a few minutes until it reaches room temperature. Don’t put the rice in the fridge to make it cool faster – that will damage the rice. You can however use a fan, A/C or put it by the window. Make homemade sushi vinegar. Sushi rice is always seasoned with sushi vinegar. It’s made of rice vinegar, sugar, and salt to achieve a balance of sweet, salty, and sour taste. You need to get mild-flavored rice vinegar, not another type of vinegar for this; otherwise, it’s too strong and the flavor is not the same. If you want to save time, you can use a bottle of seasoned vinegar called sushizu (すし酢). The plastic rice cooker cupthat comes with the rice cooker is ¾ cup (180 ml). In Japan, this amount is called ichi go(一合). Also, The rice should be cooked slightly harder and the steaming time should be shortened. How to Make Perfect Sushi Rice The Ingredients You’ll Need If you live in the United States, the next-best choice for sushi rice is medium-grain rice developed and cultivated in California. Because traditional short-grain rice is expensive and hard to grow in dryer climates, this hybrid rice became an alternative to the Japanese short-grain rice in the United States. This rice has less starch and moisture content than the Japanese short-grain rice does, yet still makes excellent sushi rice.

Cook the rice with kombu. Kombu (dried kelp) gives a subtle fragrance and umami taste to the sushi rice. Editor’s Note: You can buy sushi vinegar at the supermarket, but it’s easy to make your own. It keeps well in the refrigerator for up to a month. Step 2: Rinse the rice

However, when making sushi rice (for all kinds of sushi recipes), it is very important to leave room for the sushi vinegar to soak into the cooked rice. For that reason, the amount of water to cook the short-grain rice is slightly moderated.

You may prepare sushi rice in different ways, such as using an Instant Pot or cooking rice over the stovetop. Just make sure to follow instructions on a bag of rice as well as cooking tools when using different types of equipment. Tips for Making Sushi Rice Can sushi rice be used as regular rice?

When sushi rice is hard to find, use medium-grain rice from California. (Have leftover medium-grain rice on hand? Learn how to cook rice for other recipes, too!) What happens if you don’t wash sushi rice? The rice-to-water ratio is 1:1 (volume). Because we add sushi vinegar to the cooked rice, we use a bit less water than when you cook the rice regularly. Koshihikari (a cultivar of Japonica) has a medium grain and sweetish, nutty flavour. It's widely grown in Japan as well as in the US, Italy and Australia, and mostly likely the rice that’s easily available.