Side

Sushi Rice

SideOrigin: Japan

Seasoned short-grain rice for sushi with vinegar, salt and sweetener.

Prep 10 min

Cook 20 min

Total time 30 min

Portions 4

Total weight 950 g

Per portion 237.5 g

Ingredients

Rinse rice in cold water until the water runs much clearer (4–6 washes). Drain 15 minutes. Cook with measured water: bring to a boil, cover, simmer low 12–15 minutes, then rest covered off heat 10 minutes.

Warm vinegar with sugar and salt until dissolved; cool slightly.
Tip rice into a wide bowl. Fold in seasoning with a cutting motion (do not mash); fan cool until glossy and sticky but not wet. Cover with a damp cloth until use.

Use warm-cool for rolls, bowls or nigiri. Fan while folding in seasoning for gloss.

Use same day; do not refrigerate if possible (hardens the rice). Keep covered with a damp cloth.