How to prepare sushi rice?

Ingredients

Rice:

• 2 cups sushi rice
• Water (for washing and removing starch)
• 3 cups water for cooking

Vinegar preparation :

• ⅓ cup rice vinegar
• 1½ tsp salt
• 3 tbsp + 1 tsp sugar

Preparation

• For the rice:
  Wash the rice very thoroughly to remove all the starch. The water should be almost transparent.
• Place washed rice and cold water in a saucepan. Cover with lid. When the water boils, leave on a low heat for 10 to 15 minutes (covered). The rice is ready when it has absorbed all the water. Turn off the heat and leave covered for 10 minutes.
  
• Mix vinegar, salt and sugar in a bowl (the sugar will dissolve better if the vinegar is hot. To do this, heat the vinegar in the saucepan, but do not let it boil). Gently mix this liquid with the rice.
• Leave the rice to cool. To do this, spread it out on a large baking tray (this is the most efficient way).
  

Observations

How to choose rice?
Short-grain rice (Japonica type): this is the best traditional choice for sushi. It becomes slightly sticky when cooked, thanks to its high starch (amylopectin) content, allowing you to form nigiri, maki and other shapes without them falling apart.

Why wash rice?
It's important to wash rice thoroughly to remove as much starch as possible.

Use a spoon specially designed for rice:
This can be a wooden, bamboo or plastic spoon. If you can, separate a spoon and use it only for preparing rice, so that it doesn't pick up the flavor of other foods.

Let the rice rest in the covered pan:
Respect the resting time of the sushi rice and do not uncover it.

Why use warm vinegar?
It's much easier to dissolve sugar grains in warm vinegar.

Cookware

Attributes

Questions

Photos of members who cooked this recipe