Tulo

Sushi Rice Recipe

Rinsing away surface starch keeps the grains from turning gummy, and folding in a rice vinegar, sugar, and salt mixture right after cooking lets the warm rice absorb the seasoning evenly without turning mushy. Fanning the rice while folding gives it the glossy, separate-grain texture that makes good sushi rice hold together without clumping into paste.

Prep
10 min
Cook
20 min
Total
45 min
Servings
4

Ingredients

Servings4
  • 2 cups sushi rice (short-grain Japanese rice)
  • 2 cups water
  • 1/4 cup rice vinegar (rice wine vinegar)
  • 2 tablespoons sugar
  • 1 teaspoon fine sea salt
  • 1 small piece (2-inch) kombu (dried kelp), optional

Nutrition per serving

Calories
732
Protein
7g
Carbs
175g
Fat
1g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Rinse the rice in a fine-mesh strainer or bowl under cold running water, swishing with your hand, until the water runs mostly clear, 4-5 changes of water.
  2. 2Drain the rice well and let it sit in the strainer for 15-20 minutes, this lets the grains absorb some moisture evenly before cooking.
  3. 3Combine the rinsed rice, water, and kombu (if using) in a pot or rice cooker. Cover and cook: for stovetop, bring to a boil, then reduce heat to the lowest setting and simmer 15 minutes without lifting the lid, then remove from heat and let stand, covered, for 10 minutes.
  4. 4While the rice cooks, whisk together the rice vinegar, sugar, and salt in a small bowl until the sugar and salt dissolve completely.
  5. 5Remove the kombu. Transfer the hot cooked rice to a wide, shallow non-metal bowl (a wooden hangiri or a large glass or ceramic bowl works).
  6. 6Pour the vinegar mixture over the rice a little at a time, folding gently with a rice paddle using a slicing, lifting motion rather than stirring, which mashes the grains.
  7. 7Fan the rice as you fold (a handheld fan, a folded piece of cardboard, or a kitchen towel works) to cool it quickly and give the grains a glossy sheen, about 3-5 minutes.
  8. 8Cover the seasoned rice with a damp kitchen towel and use within 2-3 hours at room temperature for the best texture.

Tips & variations

  • Look for rice labeled 'sushi rice' or a Japanese short-grain variety like Koshihikari; long-grain rice won't get sticky enough to hold sushi shapes.
  • A common seasoning ratio is 1 tablespoon rice vinegar to 1 teaspoon each sugar and salt per cup of uncooked rice, adjust sweetness to taste from there.
  • Rice vinegar and rice wine vinegar are the same product, just labeled differently by brand; don't confuse either with seasoned rice vinegar, which already has sugar and salt added (skip the extra sugar and salt if using seasoned vinegar).
  • No kombu on hand? The rice still tastes good without it, kombu just adds a subtle savory background note.

Storage & reheating

Seasoned sushi rice is best used the same day, ideally within a few hours, since refrigeration hardens the starch and dulls the texture. If there are leftovers, store covered at room temperature for up to 4 hours, or refrigerate up to 1 day and bring back to room temperature before using; avoid microwaving, which turns it gummy.

Tips from the Tulo kitchen

  • Use a plastic or wooden rice paddle, not metal, since metal can react with the vinegar and give the rice an off taste.
  • If the rice looks too wet after folding in the seasoning, spread it thinner in the bowl and fan a bit longer instead of adding more rice.

FAQ

Is rice vinegar the same as rice wine vinegar?

Yes, they're the same product; 'rice vinegar' and 'rice wine vinegar' are just different labeling conventions used by different brands, both are made by fermenting rice wine into vinegar.

Can I use regular white vinegar instead of rice vinegar?

It will work in a pinch, but white vinegar is sharper and more acidic, so use about half the amount and add a touch more sugar to balance it; the flavor will still be noticeably less mellow than rice vinegar.

Why is my sushi rice mushy?

Mushy rice usually means too much water relative to rice, not rinsing enough starch off beforehand, or stirring instead of folding once the vinegar mixture is added, all of which break down the grains.

Can I make sushi rice ahead of time?

It's best seasoned and used within a few hours since the texture firms up unevenly once chilled; if needed, keep it covered with a damp towel at room temperature rather than refrigerating.

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