Perfect Sushi Rice (2024)

FAQs

How much rice vinegar for 1 cup of sushi rice? ›

The vinegar ratio: Use about 1 1/2 to 2 tablespoons rice vinegar, 2 1/4 teaspoons sugar, and 3/4 teaspoon kosher salt per cup of (dry) rice you're cooking. Combine the vinegar, sugar, and salt in a small saucepan. Turn the heat to medium and let the mixture simmer just until the salt and sugar are dissolved.

Classic sushi rice is seasoned with just rice vinegar, white sugar, and salt. This recipe calls for vegetable oil instead of a bolder oil, so the simple seasonings have a chance to really shine.

The rice to water ratio should be 1:1. If you are cooking more than 500g of rice, reduce the amount of water. You should not need to drain the rice after cooking. Before cooking, rinse the rice in a sieve under cold water until the water runs clear.

Soaking short grain Japanese rice for sushi rice dishes is an essential step. If you want to cook sushi rice like a Michelin Star Chef, soak the premium quality sushi rice for about 20 to 30 minutes before cooking. Also, always use room temperature water to cook sushi rice.

To make sushi vinegar, all you need are rice vinegar, sugar, and salt. If you don't have rice vinegar, you can replace with apple cider vinegar or another vinegar of choice, but I highly recommend rice vinegar for the best flavor.

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.

To get the best flavour, the vinegar needs to be folded into the rice while it is still warm. As you are mixing the rice and vinegar together, use a fan to cool the rice and remove the moisture.

When all of the vinegar mixture is cut into the rice, the rice should be sticky and shiny, and slightly cooled – not hot or cold (If your rice is too hot when assembling your sushi, it will become rubbery on the nori, according to Danielle Edmonds. Once your rice has cooled off a bit, it's ready for making sushi.

Measure the Rice. (Short- or Medium-Grain White Rice)

Sift through your rice by hand to eliminate any broken, cracked, or immature grains. The rice should be properly milled, leaving a sheen on the kernels with no bran residue on the germ. Sufficient moisture set at a level higher than 14% is preferred.

The average sushi roll uses about 1/3 cup of cooked rice, and let's say most people will eat 2 – 3 rolls each. That means we want at least 1 cup of cooked sushi per guest. My basic formula makes 4 cups, which you can halve, double, or triple accordingly, always erring on the side of extra.

What happens if you add too much water to sushi rice? ›

Once the rice has soaked and absorbed its weight in water, it's important to leave it to drain, removing any excess water. If you don't give it time to drain, you will have too much water in the pan and the rice will overcook.

That means for every one cup of sushi rice, you need to add one cup of filtered water. If you want to make more than one cup of rice, follow the same ratio: 2 servings: 1 cup of short-grain or medium grain rice, 8 fluid ounces of filtered water.

This rice is best made fresh and can be served warm or at room temperature, according to preference. If it's more convenient for you to make the rice the day before, transfer the cooled rice to an airtight container, and before covering, place a wet (but not dripping) paper towel directly on the rice.

Pour rice into pot with 2 cups cold water; let sit 30 minutes. Bring rice to a boil over medium-high heat; immediately turn heat to low, and cover. Cook 10 minutes, remove from heat and let sit, covered, 15 minutes.

My personal recipe is: cook a cup of rice (sometimes I just use jasmine rice), 1/3rd cup rice vinegar mixed with a teaspoon of salt & sugar heated up for a minute and poured over the cooked finished rice and mixed.

If you're a fan of sushi rice, you can use this same method of preparing rice when you prepare your everyday rice, too. If you want to try this out but fear that your rice will taste sour every time, you can add as little as 1 teaspoon vinegar to the water of your rice before cooking.

To cook long-grained white rice on the stove, use a 2 to 1 water to rice ratio. Bring 2 cups of water to a boil in a small saucepan with a tight-fitting lid. You can add an optional pinch of salt if you wish.

The golden ratio of sushi vinegar is rice vinegar : sugar : salt = 4 : 2 : 1. If you can remember this ratio, you can easily make sushi vinegar without a recipe. Everyone has their own preferences, so adjust the ratio by adding less sugar if you want less sweetness or more salt if you want more saltiness.