Here are the recipes and tips on how to perfectly cook sushi or poke bowl rice. Rice is the main ingredient of sushi and if it’s not cooked properly the final result may not meet your expectations.
Now that you’ve learned the recipe to cook sushi rice, don’t forget to read the recipe
- Difficulty: Medium
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 152.80 (Kcal)
- Carbohydrates 32.11 (g) of which sugars 10.58 (g)
- Proteins 2.06 (g)
- Fat 0.19 (g) of which saturated 0.04 (g)of which unsaturated 0.14 (g)
- Fibers 1.00 (g)
- Sodium 1,197.65 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people
- 7 oz sushi rice
- 5 tbsps rice vinegar
- 1 tbsp sake
- 1 tbsp sugar
- 1 tsp salt
- 2 quarts water
Tools
- 1 Bowl
- 1 Pot
- 1 Spatula
Procedure
Sushi rice is a specific variety, with small and compact grains, I recommend getting this variety for a better result. It can be easily found online, or you can use Vialone Nano rice, which is quite common in most supermarkets.
Before cooking the rice, you need to wash it under plenty of running water, mixing it with your hands and rubbing it a little.
This step is essential to remove the starch present in the rice, which would otherwise cause the grains to stick together during cooking.
At least 2-3 complete washes are necessary, and the operation must be repeated until the water is completely clear.
At this point, put the rice in the pot and cover it with water so that there are about 2 inches above.
The correct ratio should be 1 cup of sushi rice to 1.1 cups of water, so for 7 oz of rice, you need about 7.7 oz of water.
Turn on the heat and bring it to a boil, taking care to stir it continuously to prevent it from sticking to the bottom of the pot.
When it starts boiling, lower the heat to the minimum and cover with a lid that is tight on the pot and does not allow steam to escape, which should cook the rice for 6-8 minutes.
After this time, open the pot, and you will find dry and fluffy rice. If the rice has stuck to the bottom, it’s because you used too little water, or the heat was too high.
At this point, the most important part of the process occurs: the “marination” and the cooling that must be gentle and not immediate.
Put the vinegar in a small saucepan, add the sugar, salt, and if you have it, the sake, set to high heat, and dissolve the sugar and salt by stirring gently.
In Japan, they use a wooden bowl and a special spatula to cool the rice. I recommend removing it from the pot and placing it in a large container, pour the marinade, and mix everything gently until it cools.
To speed up the process, you can spread it out on a tray so that it is wide and shallow; the rice continues cooking with the heat, so it’s better not to prolong it too much.
Your sushi rice is ready!
Plating Tips:
with this rice, you can make many recipes, from the classic maki to poké bowls.
How to Pair Sushi:
we recommend pairing sushi with a Japanese beer or with sake.
