Sushi rice is steamed rice dressed with seasoned vinegar. It’s also essential to a proper sushi experience. If you’ve yet to enjoy sushi at home because you don’t know how to make rice for sushi, that’s about to change. Thanks to our friend, Chef Anthony Pascale of San Diego’s Saiko Sushi, this recipe will have you making nigiri and a variety of sushi rolls in no time. Sushi rice is also great on its own or topped with soy sauce, eel sauce, furikake or togarashi.
- 2 cups short grain white rice, such as Calrose
- 2 cups water, plus extra for rinsing rice
- 6 tablespoons plain rice vinegar*
- 3 tablespoons sugar
- 1 tablespoon kosher salt
- 1 tsp garlic powder
How to Prepare:
- Place rice in a mixing bowl and cover with water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.
- Add the rinsed rice and 2 cups of water into a medium saucepan over high heat and bring to a boil, uncovered. Once boiling, cover and reduce heat to lowest setting and cook for 15 minutes. Remove cooked rice from heat and let stand, covered, for another 10 minutes.
- In a small bowl, combine rice vinegar, sugar and salt. Heat in microwave for 30 to 45 seconds to dissolve sugar.
- Transfer cooked rice to a large bowl or tray.** Sprinkle vinegar mixture evenly over the rice, and gently mix with a spoon or spatula so that all of the rice is coated with vinegar.
- Allow to cool to slightly above room temperature before using. Sushi rice can be made up to 6 hours in advance. Cover it and leave it on the counter at room temp until ready to eat. For best results, consume sushi rice within the same day it’s made, as refrigeration can cause it to turn gummy. Although, refrigerated leftover sushi rice is actually ideal for fried rice!
*Avoid using pre-seasoned rice vinegar, which typically contains added sugar
**Using a wide, shallow bowl or large baking sheet will allow for spreading out the rice and ensuring equal distribution of the vinegar when mixing
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