The Easiest Way to Make Perfect Sushi Rice (2024)

In Japan, it can take as long as 20 years to become a sushi chef (called an itamae). You first start on cleaning duty and very slowly work your way up the ladder. It takes 5 years or so of training before you are promoted to the level where you being to make sushi rice. Then that will be your job for however long it takes to perfect the rice before you may get promoted to the next level. That's the most difficult way to make perfect sushi rice.

Now, I can pretty much guarantee you that the sushi rice a proper sushi chef makes, is going to be far superior to mine, and I don't even want to try and compete. But since I'm never going to train to be a pro, and I want to eat sushi rice... like, today, this whole 5 years of training thing is just not gonna happen for me!

So, I'm sharing with you my cheater method to making sushi rice, no years of training needed. This is The Easiest Way to Make Perfect Sushi Rice. And by perfect, I mean perfect forus at home, non-professional sushi makers.

My technique for sushi rice, I'm sure, is all sorts of wrong according to an itamae, but formy at home sushi making, I just LOVEit. It's sticky, has that vinegar tang, a hint of sweetness, works like a dreamfor making any type of roll, and only requires 3 ingredients! Sushi rice, seasoned rice vinegar, and water. Boom!

Easy peasy is the name of the game here on It Doesn't Taste Like Chicken.

Oh, and if you are wondering what that pink stuff is on my sushi, it's watermelon! Check out my recipe forSpicy Watermelon Vegan Sushi!

Here it is, The Easiest Way To Make Sushi Rice:

First things first, the ingredients. When shopping for sushi rice, it may be called sticky rice, or short grain sticky rice, but the right kind will usuallysay that it is ideal for sushi on the package. The brand I had this time is only available in Canada, buthereis another brand I have used in the past that works wonderfully as well.

Then all you need is seasoned rice vinegar. It's important that you make sure the bottle says "seasoned" on it, and not just plain old rice vinegar. Seasoned rice vinegar is fairly sweet, which gives scrumptious flavour and also helps the rice get sticky. I used Nakano brand this time, but Marukan brand is also great.

First things first. It's important to have a troll hand. Ha! No, this is just an awkward angle for my hand. My hands aren't photogenic, ok? True story: I spent more time photoshoping my hands in my cookbook than I ever did any food photos.

Back to sushi rice. In a medium pot, rinse the rice by covering it withwater and stir it with your fingers until the water is foggy. Drain off the water.

Now add 1 ½ cups fresh water to the rinsed rice. Put over high-heat, cover, and bring to a boil. The second that it starts to boil, reduce to low to sothe rice is at a very light simmer, keeping it covered. Cook for about 10 to 15 minutes until all of the water is absorbed and the rice is tender. If your rice isn't cooked all the way through, but the water is absorbed, stir in a splash or two more water, and continue to simmer.

Remove from heat, add in the seasoned rice vinegar, then stir and fluff the rice to incorporate the rice vinegar. The rice will become sticky and clump together. Allow the rice to cool before handling and using to make sushi. Done! Told you that was easy.

Bon appetegan!

Sam.

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