Sushi rice (sushi-meshi) is prepared with short-grain Japanese rice, which has a consistency that differs from long-grain strains such as India. The essential quality is its stickiness. Rice that is too sticky has a mushy texture; if not sticky enough, it feels dry. Freshly harvested rice (shinmai) typically has too much water, and requires extra time to drain the rice cooker after washing.
How to Make Perfect Sushi Rice
To make great sushi, the fish needs to be fresh
13 oz. rice rinsed in cool water, until the final change of water runs almost clear
3 tablespoons Japanese rice vinegar
2 tablespoons sugar
1 teaspoons salt
Preparing the Vinegar
Heat the vinegar, sugar and salt in a sauce pan on the stove over medium heat until the sugar and salt are dissolved into the vinegar. Do not boil.
Cooking the Rice
Steam the rinsed rice in an equal amount of water (i.e.: 1.5 cups of rice and 1.5 cups of water) on the stove top by bringing to a boil, then cooking over very low heat until the water is evaporated and you are left with lovely sticky rice.
As always when cooking rice on the stovetop, use very low heat after the initial boil and keep the lid on at all times. The trapped steam is what enables the rice to cook.
An optional step is to add a piece of kombu, or dried kelp, to the rice as it cooks to add more flavor. If using the stove-top method, discard the kelp after the initial boil.
Once the rice has finished cooking, it can be left off heat in the pot with the lid on for up to 15 minutes.
Adding vinegar to the rice or seasoning the Rice
When the rice has finished cooking, add the vinegar seasoning to the rice. Turn the rice out of the pot and into a non-reactive shallow bowl.
The traditional method uses a wooden container, such as a hangiri.
You want to cool down the rice and add the seasoning at the same time.
Use a tool like a shamoji in a gentle chopping motion to spread out the grains of rice and ensure the seasoning covers every grain.
Be careful not to squish the grains of rice together when adding the vinegar mixture. You want to maintain the integrity of the rice grains. - Cook Indian, Arabic, Turkish or Zereshk Persian rice dishes, including pilafs, Polows, Pilavs, Biryani (an elaborate oven-cooked dish that combines rice with vegetables, meat or seafood) with our Basmati Rice. Its dry texture is ideal for absorbing flavors.
- Our Sushi Rice has an appetizing aroma, sweet flavor and sticky texture. Sushi rice is chewy, springy to make into shapes. It is also glossy and contrasts well with nori, veggies and herbs, fish and meats. Also excellent in silky rice puddings, rice salads, teriyaki, rice bowls and other Asian recipes.
- Thai Jasmine rice is snowy white, soft, tender grains that are a wonderful all around dish that absorbs flavors but also is wonderful by itself. Serve with curries and as a side. Add coconut and make an elegant flavored rich rice. Our store provides rice and rice dishes from around the world. Cook Indian, Chinese, Thai, Turkish, Arabic, and Persian Rice with rice from our store.
• Long-grain rice produces light, fluffy rice and is many times more aromatic. Examples include basmati rice, jasmine rice.
Spreading out the rice makes it cool down faster. This stops the rice cooking in its own heat.
To make sushi, the rice should be at about room temperature.
If you are not going to make the sushi right away, cover the seasoned rice with a damp cloth to ensure that it doesn't dry out.
Never refrigerate sushi rice, as it will get too hard to work with or eat.
• Short-grain rice, typically found in East Asian cooking, results in rice that is sticky.
• Medium-grain rice is shorter than long-grain and less sticky than short-grain. This is usually used for making paella, Egyptian rice.
• Black & Red rice is used for desserts and is perfect with coconut and sweet fruits like banana and pineapple.
Perfectly Cooked Rice
Use a 2-to-1 water-to-rice ratio, although brown rice tends to require a little bit more water than white. Also, using less water and a dollop of ghee or butter will produce rice that's more firm and less sticky.