From Novice to Sushi Pro: Crafting the Perfect Sushi Rice 酢飯

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.

Use 3 rice cooker cups or 2 and 1/4 cups of short-grain white rice for optimal texture and flavor.

Rinse the rice by adding enough water to submerge it, then discard the water immediately.

Gently agitate the rice in a circular motion for 10 to 15 seconds.

Add water again and discard the cloudy water; repeat until the water is almost clear.

Use a sieve to drain the rice and shake off any excess water.

Put the drained rice in the inner pot of the rice cooker and add 540 mL of water.

Place the kombu on top of the rice and let it soak for 20 to 30 minutes before cooking.

Cook the rice in the rice cooker according to its instructions.

In a microwave-safe bowl, combine rice vinegar, sugar, and salt, then whisk the mixture.

Microwave the vinegar mixture for 1 minute or until the sugar has dissolved; mix again and set aside to cool.

Once the rice is cooked, discard the kombu and transfer the rice to a sushi tub or large bowl.

Spread out the rice evenly to cool it faster; the wood of the sushi tub helps absorb excess moisture.

While the rice is still hot, pour the sushi vinegar over it using a rice paddle.

Gently slice the rice at a 45° angle to incorporate the sushi vinegar while fanning it to remove excess moisture.

Separate the chunks of rice and gently flip the rice between slices; do not stir or mix to avoid breaking the grains.

Once cooled to the temperature of human skin, the sushi rice is ready.

Keep the rice covered with a damp towel at room temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary