How to prepare sushi rice The simple method for sticky, fragrant rice
When it comes to sushi, maki or poke bowl, everything starts with the rice. And yet, this is often where it all comes together... or where it all goes wrong!
Rice that's too dry, too soft, not seasoned enough or, on the contrary, too vinegary, and even the best toppings can't make up for it. Conversely, well-prepared, slightly sticky rice, balanced between sweet, sour and salty, completely transforms the result.
The good news is that preparing good sushi rice is much simpler than it looks, provided you follow a few key steps. Here's how, step by step ;)
What exactly is sushi rice?
Sushi rice, also known as vinegared rice, is a short-grain Japanese white rice, seasoned after cooking with a mixture of rice vinegar, sugar and salt.
What makes it special is not just its slightly tangy taste. It's above all its texture. It must be tender, shiny and slightly sticky, without being doughy. This is what makes it easy to form sushi, maki or nigiri that hold together well.
Choosing the right rice: an essential step
Not all rice is suitable for sushi.
The right choice is short-grain Japonica rice, often sold as "sushi rice". It is naturally rich in starch, which gives it the desired sticky texture.
Long-grain or basmati rice will never give the same result, even with the right seasoning.
Necessary ingredients
For about 6 people, you will need :
For the rice
- 2 cups sushi rice
- water for washing
- 3 cups water for cooking
For the seasoning
- ⅓ cup rice vinegar
- 3 tbsp + 1 tsp sugar
- 1½ tsp salt
Why wash rice?
This is an essential step.
Sushi rice must be washed very carefully, to remove excess surface starch. Without washing, the rice becomes too sticky, almost pasty.
Rinse several times in cold water, rubbing gently with your hand, until the water becomes almost transparent.
This simple gesture completely changes the final texture of the rice.
Cooking sushi rice
Once the rice has been thoroughly washed, place in a saucepan with the cold water. Cover.
Bring to the boil, then lower the heat and simmer for 10 to 15 minutes, still covered. The rice is ready when all the water has been absorbed.
Then turn off the heat and leave to rest for a further 10 minutes, without lifting the lid. This phase allows the rice to finish swelling gently.
Prepare vinegar seasoning
While the rice is resting, prepare the mixture that will give it all its character.
Mix the rice vinegar, sugar and salt in a bowl. To help the sugar dissolve, you can heat the vinegar slightly, but never boil it.
The mixture should be perfectly homogeneous.
Season the rice without crushing it
This is a delicate but very important step.
Transfer the rice to a large dish or baking tray. Pour the still-warm seasoning over the rice, then stir gently with a wooden spatula, lifting rather than crushing the rice.
The aim is to distribute the vinegar evenly, while keeping the grains intact and shiny.
Good sushi rice should never be crushed.
How do I cool rice?
Sushi rice doesn't belong in the fridge.
To cool it properly, spread it out on a large baking tray or in a wide dish. This allows the temperature to drop rapidly, resulting in brighter rice.
Traditionally, we even fan the rice while we mix it to give it a nice texture.
Mistakes to avoid
- Do not wash rice
- Lift lid during cooking
- Crush rice while stirring
- Use too much seasoning
- Refrigerate rice
Sushi rice is best worked at room temperature, and used quickly after preparation.
Preparing good sushi rice requires precision and a little patience...
But nothing complicated. A well-washed rice, controlled cooking, balanced seasoning, and you're done.
With this method, you'll get rice that's sticky just right, fragrant and glossy, perfect for all your homemade Japanese recipes.
Sushi rice, also known as vinegared rice, is the essential base for many Japanese dishes! Simultaneously sour, sweet and slightly salty, its distinctive feature is its sticky texture, perfect for holding together fish, vegetables and other gourmet...
Adèle Peyches
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