How To Make Sushi Rice

August 18, 2011

Sushi Rice is used for making sushi. If you are making just plain steamed rice, here’s a post on How to Make Rice.

Prep Time: 15 minutes

Cook Time: 60 minutes

Yield: 6 cooked cups

How To Make Sushi Rice

Ingredients:

3 rice cooker cups* (540ml) of uncooked Japanese premium short grain rice*
Water
2 inch dried dashi kombu (or 1/2 tsp. Konbucha) [optional - but it will give nice aroma!]

Sushi Vinegar

You also need:

Sushi Vinegar for 2 Rice Cooker Cups (360ml) of Uncooked Rice

Instructions:

In a large bowl (DO NOT use rice cooker’s bowl), put 3 cups of uncooked Japanese rice. Pour cold water until it covers the rice. Immediately dispose the water to purge dirty particles because rice absorbs water very quickly when you start washing. Repeat 1-2 times.

Now use your fingers to gently wash the rice by moving in circular motion for 10 times.

Then pour cold water until it covers the rice and quickly discard the water again. Repeat this process about 3-4 times.

By this time water should be half-translucent*. Transfer the rice into a sieve and set aside for 30 minutes. * Unlike old days, rice is now milled very well so it’s recommended not to continue washing until the water is clear.

Now transfer the rice into the rice cooker bowl. Place the kombu on top. Some of the newer rice cookers include a measurement for Sushi Rice. If not, add cold water (good water) until just below 3 cups for White Rice. And start cooking (Select “Sushi” if option is available).

Meanwhile, in a small bowl, combine ingredients for Sushi Vinegar and microwave for 1 minute. Mix and make sure the sugar is completely dissolved. Set aside.
When the rice is cooked, quickly run Hangiri (or a large bowl) in water so that rice will not stick. Transfer the cooked rice into Hangiri. While it’s hot, add Sushi Vinegar to rice.

Hold the rice scooper at a 45 degree angle and start “cutting” the rice. DO NOT MIX. Move the rice scooper from top to bottom as if you are drawing number 1 three times going from one side to the other.

Then gently flip the rice from bottom of Hangiri. Repeat this process for about 1-2 minutes.

If you have a Japanese folding fan, fan the rice for 30 seconds and then flip rice one more time and fan the rice for 30 more seconds.
Cover the rice completely with damp towel (or paper towel). The rice is now ready for sushi and please remember to cover with towel and not to leave rice exposed or else it’ll dry out.