Sushi rice: how to cook it and which one to choose

Name: Sushi rice: how to cook it and which one to choose
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 6
Ingredients: Niskiki rice. 2 ½ cups; Water 2.1 cups; Rice vinegar 5 tbsp; Fine salt 3 ¼ tsp; Sugar 2 ½ tbsp; Kombu seaweed 0.2 oz

it fr es de br

315

Calories per serving

Gluten Free
Lactose Free
Vegetarian
Vegan

Energy Kcal 315
Carbohydrates g 72.3
of which sugars g 5.3
Protein g 5.7
Fats g 0.3
of which saturated fat g 0.08
Fiber g 0.9
Sodium mg 1349

Difficulty: Average
Prep time: 15 min
Cook time: 18 min
Serving: 6
Cost: Low

PRESENTATION

Recipe by
Sai Fukayama

Sushi rice is, honestly, the backbone of any good sushi dish—whether it’s tender nigiri or those sticky maki rolls. Picking the best rice for sushi is super important. Nishiki rice? Really popular choice. It’s got a medium grain and lower starch, giving that slightly sticky but not mushy texture everyone’s after. You know, folks who are serious about their sushi get it: making sushi rice isn’t just about throwing rice in water. There's so much more.

Really, it’s about everything from the exact water amount to the timing and mixing. And the secret touch? It’s the seasoning: rice vinegar, sugar, and salt. This mix soaks in, giving the rice that sweet and tangy zing. Honestly, it’s what makes a really really authentic sushi rice recipe stand out from just plain steamed rice.

This kind of rice works in all sorts of sushi—from hand-rolled temaki to the tiny hosomaki, or even big futomaki rolls. Some go for Koshihikari, Tamanishiki, or Tamaki Gold, which are big sushi rice brands, but you’ll often see Nishiki in kitchens that value Japanese tradition. Each type has its own twist, but the goal stays: rice that’s moist, holds shape, not gummy or dry. Watching the process—fanning the rice as it cools, using a hangiri—shows how much thought goes into sushi rice cooking methods.

Plus, sushi rice shines in so many dishes because it highlights the subtle, fresh flavors of raw fish and veggies. There’s pride in getting that balance just right. Taste sushi made with properly seasoned rice, and it’s clear why this part of Japanese food culture matters.

Whether you’re making a simple uramaki roll or crafting intricate onigiri, the rice has to be perfect. Preparing sushi rice isn’t just a step—it's an art reflecting Japan’s culinary tradition. Each grain is about the delicate balance sushi chefs aim for. Mastering sushi rice means you’re not just making food; you’re honoring a culture that values precision and harmony. Getting it right rewards you with a dish that’s about taste and respect for tradition. The journey of learning how to cook sushi rice can be as rewarding as the delicious results. For real.

How to prepare Sushi rice: how to cook it and which one to choose

To prepare the sushi rice, first, wash the rice to remove impurities. Then pour it into a bowl with cold water and replace it until it becomes clear. Then let it soak for an hour 1. Drain it 2 and let it rest in the colander, placed on another bowl for 5 minutes. In a high-sided pot, pour 2 cups of water 3

and add the rice 4. Turn on the heat and cover the pot with a lid 5, we used a wooden one, but alternatively, you can use a classic one. When it starts to boil, stir the rice with a wooden spoon 6 to ensure even cooking.

Cook over medium heat for 5 minutes, then lower the flame and cook for another 7 minutes on low heat. At this point, remove the pot from the heat 7 and let it rest for another 6 minutes without removing the lid. Then put the pot back on medium heat for another 30 seconds. The consistency should be slightly al dente. Now prepare the rice vinegar mixture, which will give the rice a slightly tangy taste. In a small pot, pour the rice vinegar 8 and add the salt 9.

Heat over medium-low heat to dissolve the salt until it reaches a boil. Then add the sugar 10, stir 11, and turn off the heat. Let it cool slightly and add the kombu seaweed 12. A tip is to wash the kombu seaweed before adding it to the mixture to remove the white coating that is sometimes present on the outside of the seaweed and thus reduce the salty taste.

Take the rice 13 and get the hangiri, a low, wide wooden container used for seasoning the rice. Wet it with water and drain 14 it so that the wood does not absorb the vinegar. Pour the rice inside 15

and add the filtered vinegar mixture, letting it drip onto the spoon to spread it over the rice 16. Mix the rice by moving it with the edge of the spoon so as not to crush it 17. It is important to stir until it appears shiny and well-seasoned. To cool it down, fan it with a fan 18 so that the vinegar evaporates quickly.

Once seasoned, transfer the rice to the ohitsu 19, the wooden container that will keep the rice's temperature and cover it with a damp paper towel to maintain constant heat 20. Alternatively, you can use a wooden or steel container covered with a damp cloth. When the rice is lukewarm, you can use it and serve it for your sushi 21.

Storage

Sushi rice can also be prepared in advance. Just heat it in the microwave for a few seconds until it reaches body temperature.

Advice

Nishiki rice can be found in the best stores selling oriental products. As an alternative rice grown in Italy, you can choose a low-starch rice, such as Originario.

For cooking: usually, the rice-to-water ratio is 1 to 1, but depending on the season, it may vary; in summer, you might need a bit more water.

Instead of the hangiri, you can use another low, wide container, preferably not metal.

Rice vinegar is irreplaceable in this recipe.

With sushi rice, you can also prepare Onigiri!

For the translation of some texts, artificial intelligence tools may have been used.