Easy Sushi Rice
This easy sushi rice is delicious in sushi, wraps and rice bowls. There are two tricks to making good sushi rice: first rinse the rice well to remove the excess starch. Second, coat the cooked rice in a vinegar, sugar and salt mixture. The rice can be made on the stovetop or in a rice cooker, and it can be cooked several hours in advance.
Servings: 4 -5 cups rice
Equipment
- Pot with Lid or Rice Cooker
Ingredients
- 2 cups short-grain white rice (sushi rice)
- 3 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 tablespoon kosher salt
Instructions
- Place the rice in a large bowl and cover with cold water. Swirl the rice a few times, then pour off the water. Keep doing this, using several changes of water, until the water runs clear.
- Drain the rice well and transfer it to a pot or to a rice cooker. Add 2 cups of water. If using a rice cooker, lock the lid and cook according to the manufacturer’s instructions. If using a pot, bring the water to a boil, uncovered. Once boiling, reduce the heat to low and cover. Cook 15-20 minutes, or until the water is absorbed. Remove the pot from the heat and let sit, covered, 10 minutes to steam.
- In the meantime, combine the vinegar, sugar and salt in a small saucepan. Bring to a boil and cook until the sugar and salt are dissolved.
- Transfer the cooked rice to a large bowl. Drizzle the vinegar mixture over top. Using a rubber spatula or wooden paddle, fold and turn the rice until each grain is coated. Let cool.
Notes
Do Ahead: The rice can be made up to 5 hours in advance. Once cool, cover with plastic wrap and store at room temperature.
Tips:
- Make sure to use short grain rice, often labeled "sushi rice."
- Use this sushi rice in classic sushi rolls or spicy salmon sushi rolls! It's also awesome in these salmon bowls.
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