How to cook perfect homemade sushi rice? You have surely asked yourself this many times, and here is the easy recipe explained step by step, to prepare homemade sushi that rivals what you get in a Japanese restaurant. I love sushi very much (though not as much as pizza, haha :D) and often make it at home, the whole family enjoys it. So, I’m sharing my recipe with some tricks on how to cook perfect sushi rice, how to cook it (without a rice cooker or anything other than a regular kitchen pot), what seasoning and type to use, and possible alternatives. In short, the perfect recipe that explains everything you need to know about cooking sushi rice!
- Difficulty: Easy
- Cost: Cheap
- Rest time: 15 Minutes
- Preparation time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.5 cups sushi rice
- 1.5 cups water
- 5 tbsp rice vinegar
- 2 tbsp sugar
- 1 tbsp salt
Steps
Cooking sushi rice is simple, just follow the quantities and steps of this recipe.
First of all, use sushi rice, Kome, as indicated on the rice package. The alternative, if you can’t find it, is short-grain rice like Balilla or Roma, which are rounder and rich in starch, a crucial characteristic for perfect sushi, as the rice must release starch during cooking to bind well, becoming slightly sticky. Avoid basmati rice (mentioning because many have asked), as its grains are too long and it contains little starch, so it will never be “sticky” as it should be.
Once you’ve chosen the right rice, let’s move on to the preparation. First, rinse the sushi rice thoroughly by placing it in a bowl with cold water, changing the water at least 6/7 times and gently rubbing it between your hands, until the water becomes clear. Drain the rice well and let it dry in a sieve/colander for at least 15 minutes (or 30, if you have time, especially if temperatures aren’t high).
Place the rice in a thick-bottomed pot (preferably non-stick, so the rice won’t stick to the bottom), cover with water (which should exceed the rice by about 0.4 inches) and move the pot to distribute everything evenly, do not stir. If you want, you can also add a piece of kombu seaweed, I didn’t add it.
Bring to a boil (if you added seaweed, remove it) and immediately cover with the lid, let the sushi rice cook for 15 minutes without ever stirring, and I emphasize never, it is crucial not to touch it. After the cooking time, turn off the heat and, without removing the lid, let the sushi rice rest for 10 minutes, it will continue cooking with its steam.
Meanwhile, prepare the seasoning for the sushi, called sushizu: in a saucepan, add salt, sugar, rice vinegar and, stirring, bring to a boil, salt and sugar must dissolve completely. Let it cool before using.
Transfer the sushi rice to a container (the hangiri is the typical Japanese wooden one that should be moistened first, but if you don’t have it, use a glass one) and drizzle it with the sushizu, pouring it not directly on the rice but on the shamoji, the typical Japanese wooden spatula (a wooden spoon is fine if you don’t have it), in this way the seasoning will be perfectly distributed.
To mix the rice and sushizu, do not stir as you normally would, you risk breaking the grains, instead, make “cuts” with the spatula. Meanwhile, use the uchiwa, the Japanese fan (or any fan), to quickly dry the sushi rice. Cover the rice with a damp cloth until ready to use.
Here’s the entire process on how to cook sushi rice, now it’s ready to use for your favorite preparations like hosomaki, uramaki, and futomaki (recipes to follow soon :D).
Tips:
If not used immediately, sushi rice can be stored in the fridge for 1/2 days at most, in an airtight container. Alternatively, you can also freeze it (preferably portioned, making it easier to defrost), defrosting it directly by heating it in the microwave.
* You’ll find affiliate links within the recipe.
