Sushi Rice
Can't make sushi without sushi rice! A few simple additions to white rice and you've got it!
Equipment
- Rice Cooker
Ingredients
- 2 cup sushi rice (washed) (Japanese or Korean)
- 2⅔ cup water (as per rice cooker or package instructions)
- ¼ cup rice vinegar
- 1 tbsp sugar
- 1 tsp salt optional
Instructions
Rice Cooker
- Using a rice cooker, follow normal cooking instructions. Add salt if desired.
- Prepare in a separate bowl, mixture of vinegar and sugar.
- Once cooked, mix in vinegar mixture, fluff with fork or chopsticks and let cool prior to rolling, shaping or serving.
Stove Top
- Follow normal white rice procedure - bring contents to a boil for 1-2 minutes, reduce heat and simmer until all water is absorbed into rice (20-25 min). Remove from heat and let stand for 5 minutes.
- In a separate bowl, prepare mixture of vinegar and sugar.
- Mix in vinegar mix. Fluff with fork or chopsticks and allow to cool before rolling, shaping or serving.
Notes
As usual, ensure your rice is thoroughly rinsed/washed until water runs clear. In sushi rice, though, this is slightly less of a big deal, since we do want some glutinous texture for added gluey-ness to help hold rolls together.
I have done the entire mixture in the rice cooker before and it was worked out well, but my mom says "I have NEVER heard of anyone mixing vinegar and sugar into rice before cooking", so do this at your own discretion.
If you do mix everything in together (I find it was easier) and if using stove top method, keep a closer eye on rice than plain method, as sugar will have a tendency to burn faster than straight rice. No one wants discoloured sushi rolls or especially discoloured nigiri rice.