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Chef John's Easy Sushi Rice
Chef John's Easy Sushi Rice
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Versatile sushi rice: perfect for sushi, wraps, sides, or picnics with grilled meat.
Ingredients:
  • 2 cups uncooked sushi rice
  • 2.25 cups water
  • 0.25 cup seasoned rice vinegar, or more to taste
Instructions:
  • Rinse rice in a strainer under cold water until water runs clear, about 2 minutes. Allow rice to drain in strainer for 1 hour until almost dry. Transfer drained rice to a heavy-bottomed saucepan with a tight-fitting lid.
  • Place the rice and water in a pot and bring to a simmer over medium-high heat. Once simmering, reduce heat to low, cover the pot, and cook for 10 minutes. After 10 minutes, briefly uncover the pot, cover it again, and let it sit for an additional 10 minutes before serving.
  • Spread cooked rice onto a rimmed sheet pan using a fork, fan the rice to cool it down. Drizzle half of the rice vinegar over the rice while gently tossing. Keep fanning until the rice is slightly above room temperature. Sprinkle the remaining rice vinegar over the rice and toss gently with a fork until evenly combined. The rice should be moldable into an oblong sushi base, yet crumble easily when cut with a fork.

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