The Perfect Sushi Rice Recipe

To make sushi rice, use short-grain white rice that was made in Japan or that’s labeled “sushi rice.” This type of rice will have the sticky, plump texture that you need when you’re making sushi. Pour the rice in a fine mesh strainer and rinse it under cool water for a couple of minutes or until the water runs clear. Then, transfer the rice to a large pot and add an equal amount of water so there’s a 1:1 ratio of rice to water. Cover the pot and turn the heat to medium-high. Once the water starts simmering, lower the heat to medium-low and cook the rice for 16-18 minutes or until all of the water has been absorbed. Move the pot off of the heat and let the rice cook for another 10 minutes with the lid on. While the rice is steaming, combine ¼ cup (60 mL) of rice vinegar, 4 teaspoons (16 g) of sugar, and 1 teaspoon (6 g) of salt in a pot and heat it over medium-high heat until it starts to simmer. Move the pot off of the heat and whisk everything together until the sugar is fully dissolved. Transfer the cooked rice to a large bowl and add the sushi vinegar. Gently fold the vinegar into the rice. Finally, cover the bowl with a damp towel and let the sushi rice cool to room temperature.