How to Make SUSHI RICE (Updated Video) with The Sushi Man

short-grain rice

🥗Healthier: brown rice

💰Cheaper: medium-grain rice

Brown rice offers more fiber and nutrients, while medium-grain rice is often less expensive.

rice vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar provides a milder flavor, while white vinegar is usually more affordable.

Measure 3 rice cooker cups of Japanese short grain rice (540 mL total).

Rinse the rice under cold water using a smooth swirling motion until the water runs clear, about 4-5 times.

Strain the rinsed rice to remove excess water.

Transfer the rice to a pot and add the same amount of water as rice (540 mL).

Let the rice soak for about 20 minutes.

In a small pot, combine rice vinegar, sugar, and salt over low heat and stir until the sugar dissolves, creating an 8:4:1 ratio mixture.

Once the sugar is dissolved and the mixture is translucent, set it aside to cool.

Cover the pot with the rice and bring it to a boil over medium heat for about 5-6 minutes.

Once boiling, reduce the heat to low and cook for 12 minutes, keeping the lid on.

After 12 minutes, check for any remaining water; if there's water, cook for a couple more minutes.

Remove the pot from heat and let the rice steam with the lid on for 10 minutes.

Prepare the sushi bowl (hangiri) by filling it with water to hydrate the wood, then wipe it down with a damp towel.

Transfer the steamed rice into the sushi bowl.

Drizzle the cooled sushi vinegar over the rice and evenly spread it.

Use a folding and slicing technique to mix the vinegar into the rice, working in sections and breaking down any large clumps.

Cover the rice with a clean damp towel and let it cool for about 20 minutes, optionally fanning it to cool quicker.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary