Description
Master the art of making perfect sushi rice at home with this foolproof recipe that promises a delicious and sticky texture essential for sushi rolls.
Ingredients
- 2 cups of Japanese short-grain rice (Calrose rice)
- 1 teaspoon of salt
- ⅓ cup of rice vinegar
- 2 tablespoons of sugar
- 2 cups of water
Instructions
- Rinse the rice thoroughly in cold water using a strainer until the water runs clear.
- Transfer the rinsed rice to a stovetop pot and add 2 cups of cold water.
- Bring the mixture to a boil over medium-high heat.
- Cover the pot and reduce the heat to low, cooking for 10 minutes.
- Remove the pot from heat and let it sit, covered, for 15 minutes.
- Combine sugar, salt, and rice vinegar in a separate saucepan over low flame until dissolved.
- Pour the seasoning mixture over the cooked rice and gently fold it to combine.
- Cool the rice until it reaches just above room temperature before assembling your sushi.
Notes
For best results, experiment with different vinegars or sugars. Pair with fresh vegetables or use in protein bowls.