Perfect Sushi Rice (2024)

FAQs

What is the water ratio for sushi rice? ›

The rice to water ratio should be 1:1. If you are cooking more than 500g of rice, reduce the amount of water. You should not need to drain the rice after cooking. Before cooking, rinse the rice in a sieve under cold water until the water runs clear.

Sushi rice is always seasoned with sushi vinegar. It's made of rice vinegar, sugar, and salt to achieve a balance of sweet, salty, and sour taste. You need to get mild-flavored rice vinegar, not another type of vinegar for this; otherwise, it's too strong and the flavor is not the same.

Rice cookers make very good sushi rice as they cook in an enclosed environment. You do need to make sure you soak the rice first and add the right ratio of water. White rice is generally measured as the same volume of rice to water for the absorption method – sushi rice uses another 10-25 per cent water (see below).

For perfect sushi rice, you should rinse the grains before cooking. This ensures that the rice does not clump and removes any natural residue. To rinse rice, fill a bowl with cold water and add the rice.

When all of the vinegar mixture is cut into the rice, the rice should be sticky and shiny, and slightly cooled – not hot or cold (If your rice is too hot when assembling your sushi, it will become rubbery on the nori, according to Danielle Edmonds. Once your rice has cooled off a bit, it's ready for making sushi.

More water will make the rice more cooked and soft, less water keeps the rice more plump and firm. If you don't have a strainer to catch the rice, use the lid. Put the lid on the cooking vessel and crack the lid just enough to let the water pour out, keeping the rice trapped inside.

The golden rule for the rice-to-water ratio [volume] is 1:1.1 (or 1.2). This means: This means you will need 10–20% more water than rice. 1 rice cooker cup (180 ml) of rice – 200 ml of water.

The vinegar ratio: Use about 1 1/2 to 2 tablespoons rice vinegar, 2 1/4 teaspoons sugar, and 3/4 teaspoon kosher salt per cup of (dry) rice you're cooking. Combine the vinegar, sugar, and salt in a small saucepan. Turn the heat to medium and let the mixture simmer just until the salt and sugar are dissolved.

If you can make regular rice, you're already on your way to perfect sushi rice at home. You'll add unseasoned rice vinegar, sugar, and salt for sushi rice for all your bowls and rolls.

Is it OK to not wash sushi rice? ›

To perfectly cook rice for sushi, wash the translucent short grains in water. Do this rice rinsing for about 3-4 times or unless all starch gets washed away. It is an essential step to get the exact stickiness and consistency of sushi rice.

Mushy or soggy rice is simply overcooked rice that has absorbed too much water. Water over-absorption causes the rice grains to split open, ruining the texture and creating a starchy, gummy result.

Once the rice has been washed, it needs to soak, so that it can absorb its own weight in water. This means the rice will cook evenly. Without soaking, you will end up with some grains of rice raw and some overcooked .

Note: If the rice seems too mushy or too dry after cooking, next time adjust the amount of water to correct this issue. Use slightly less water if it's too mushy. Add a bit more water if it's too dry. Don't try to cook the rice again to make it less mushy or drier, because that will ruin the rice.

When making sushi, have a 'cereal bowl' with water next to you and use it to wet your hands before working with sushi rice. The trick is the splash a bit of rice vinegar to the water – that helps keeping the rice from sticking to your hands.

You can keep your sushi rice at room temperature for up to six hours before you eat. If you refrigerate the rice, it could become gummy. So, be wary of keeping it in there for too long. Once your rice is ready, you can begin preparing your must-try sushi rolls.

Add Cooking Water – Add 1 1/2 cups of cold water for every 1 cup of uncooked rice. Bring to Boil – Cover, and bring to a boil over high heat. Watch the pot so that it doesn't boil over. Simmer – Reduce the heat to low as soon as it comes to a boil, and leave it to simmer for twenty minutes exactly.

The best way to store sushi rice is to put it in an airtight container or plastic bag and keep it in the refrigerator for up to two days.

To cook long-grained white rice on the stove, use a 2 to 1 water to rice ratio. Bring 2 cups of water to a boil in a small saucepan with a tight-fitting lid. You can add an optional pinch of salt if you wish.

How many cups of water for 2 cups of sushi rice in rice cooker? ›

To get perfect sushi rice consistency, stick with an easy-to-remember rice to water ratio of 1:1. That means for every one cup of sushi rice, you need to add one cup of filtered water.

For tender grains of rice that easily separate, such as in a pilaf, use 2 cups of water for every 1 cup of rice. You can also use another liquid like stock in this 2:1 ratio. For slightly chewier, fluffy white rice, use 1 1/2 cups of water for every cup of rice, or a 1.5:1 ratio.

Measuring sushi rice

Prepare 1 cup of sushi rice per 3 sushi rolls. Each roll makes up 6-8 little sushi pieces. 2 rolls are recommended per person, depending on personal preferences. Wash the rice (1 cup = 3 rolls) with running water for 1-2 minutes until there is no more starch coming out of it.