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Sushi Rice
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
55 minutes
Perfect sushi rice recipe for sushi, sides, bowls, and beyond. Master the art effortlessly.
Ingredients:
  • For the rice
  • 2 cups short-grain rice, sometimes labeled sushi rice
  • 2 cups cold water
  • 1 (5-inch) piece kombu, optional but recommended
  • For the seasoned vinegar
  • 1/2 cup unseasoned rice vinegar
  • 3 tablespoons sugar
  • 1 1/2 teaspoons kosher salt
Instructions:
  • Prepare the rice by rinsing it until the water runs clear, then drain well using a fine-mesh sieve. Place the rice in a medium pot with 2 cups of cold water and optional kombu. Cover and let it soak for 20 to 30 minutes.
  • Cook the rice: Bring the covered pot to a boil over medium-high heat. Once boiling, lower the heat to low and simmer for 20 minutes. Remove from heat, keep the lid on, and let it sit for an additional 5 minutes to steam.
  • Prepare the seasoned vinegar by combining vinegar, sugar, and salt in a liquid measuring cup. Heat in the microwave for 30 seconds or on the stovetop until the sugar and salt dissolve. Stir until fully combined, making sure the vinegar does not get hot or boil.
  • Prepare the rice: Remove and discard the kombu. Transfer the rice to a large bowl, leaving any browned bits behind in the pot. Drizzle half of the seasoned vinegar over the hot rice. Use a rice paddle, wooden spoon, or spatula to gently cut into the rice at a 45-degree angle to allow the vinegar to distribute evenly. Fold the rice over gently to moisten it evenly with the vinegar without squishing it. The rice will develop a nice sheen as it cools.
  • Taste the rice and adjust the seasoning with more vinegar if desired. You can store any leftover seasoned vinegar in the refrigerator for up to a month. Gently fold the rice to cool it, then cover it with a damp cloth and let it cool to room temperature. Serve warm or at room temperature.

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