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
- Rice400 g
- Water480 ml
- Sushi40 ml
- Cane Sugar25 g
- Salt5 g
Method
Rinse and drain
- Rinse the rice in cold water until the water runs much clearer (4–6 washes).
- Drain 15 minutes.
Cook the rice
- Cook with measured water: bring to a boil, cover, simmer low 12–15 minutes.
- Rest covered off the heat 10 minutes.
Make the seasoning
- Warm the vinegar with sugar and salt until dissolved; cool slightly.
Season and cool
- Tip the rice into a wide bowl.
- Fold in the seasoning with a cutting motion (do not mash); fan cool until glossy and sticky but not wet.
- Cover with a damp cloth until use.
Serving
Use warm-cool for rolls, bowls or nigiri. Fan while folding in seasoning for gloss.
Storage
Use same day; do not refrigerate if possible (hardens the rice). Keep covered with a damp cloth.