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Sushi Rice

  • Servings: MAKES ABOUT 5 1/2 CUPS

To turn Japanese Rice into Sushi Rice, simply cook the rice with a little less water and flavor it with vinegar, sugar and salt. You can wrap sushi rice in nori (seaweed) for a quick snack or use it to make the Brown Bag Sushi.

slideshow Delicious, Quick Side Dishes

KEY: Asian, Japanese, Beans, Grains & Legumes, Side Dishes, Basic/Easy, Fast, Vegetarian

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  • 2 cups Japanese Rice
  • 1/3 cup rice vinegar
  • 1 1/2 tablespoons sugar
  • 3/4 teaspoon salt

How to make this recipe

  1. Rinse and cook the rice following the method outlined previously, using only 2 cups of water in Step 2.
  2. Meanwhile, in a small nonreactive saucepan, combine the vinegar, sugar and salt. Bring to a boil over moderate heat, stirring to dissolve the sugar. Let cool.
  3. Turn the cooked rice out into a large shallow wooden bowl or onto a work surface and spread it out in an even layer. Fan the rice to cool it and dissipate the steam. As you fan, pour half of the vinegar mixture over the rice; use a spatula to gently toss and evenly season the rice. Add the remaining vinegar and continue to toss and turn the rice gently while fanning until the steam is gone. Cover the cooled rice with a well-moistened cotton cloth (not plastic wrap) and set aside until ready to use.

Make Ahead

The rice can stand at room temperature, covered, for up to 8 hours. The vinegar and salt preserve the rice and prevent fermentation. Do not refrigerate.

Contributed By Published January 1997

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459496 recipes/sushi-rice 2013-12-06 Jeffrey Alford, Naomi Duguid asian|japanese|beans-grains-and-legumes|side-dishes|basic-easy|fast|vegetarian january-1997,jeffrey alford,naomi duguid,sushi rice,japanese rice,sticky rice recipes,sushi-rice 459496