How to Cook Sushi Rice (Sushi-meshi)
Photographed by Takeshi Noguchi
Rice & Noodles
Calorie count is for a piece
Ingredients (Serves 3∼4)
- 2 rice measuring cups rice (360 ml)
- 70 ml rice vinegar
- 1 tbsp sugar
- 2/3 tsp salt
Rinse the rice and drain. Put the rice inside the rice cooker and add water up to the level marked "sushi rice" in the inner bowl. Let the rice rest for 20 minutes (or follow the instructions in the cooker manual). Turn on the switch and cook the rice as you would plain white rice.
Pour the mixed vinegar ingredients into a bowl and mix thoroughly to dissolve the salt and sugar.
Empty the cooked rice into a large bowl and slowly pour the mixed vinegar evenly onto the rice by dripping it onto a spatula.
Quickly mix the rice and vinegar, using a cut and fold motion, folding the rice over from the bottom 3 to 4 times.
Bring the rice together and quickly cool it with a fan to make it glisten.
Wet a cheesecloth and wring it out. Place it over the rice to prevent drying or mushiness.
Cook sushi rice with slightly less water than plain white rice.
The water level for sushi marked in the inner bowl of the rice cooker is slightly lower than that of plain white rice. This is because you need to take into account the mixed vinegar that will be added to the cooked rice to prepare sushi rice. Since the rice will absorb the vinegar, less water is used for cooking. The rice may seem a bit firm, but once it absorbs the vinegar, the texture will be perfect. If your rice cooker doesn't have a marking for sushi, use equal amounts of rice and water (for 2 rice measuring cups or 360 ml of rice, use 360 ml of water).