Sushi Rice
- Prep 5 minutes
- Cook 30 minutes
- Total 35 minutes
Sushi Rice is a sides recipe on Avoteb. Plan on 35 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
- 2 cups Japanese short-grain rice ("sushi rice")
- 2 cups water
- 4- inch square of kombu (optional)
- 1/4 cup unseasoned rice vinegar
- 4 teaspoons sugar (or honey)
- 1 teaspoon fine sea salt
Method
Rinse off the rice with cold water in a large fine mesh strainer for 1-2 minutes, or until the water runs very clear. Tip off well.
Leave the rice. See details in the notes below for how to cook the rice either on the stovetop, in a rice cooker, or in the Instant Pot.
Make the sushi vinegar. While the rice is cooking, heat the rice vinegar, sugar and sea salt together in a small saucepan over medium-a hot burner until the mixture nearly reaches a let it bubble gently. Lift from heat and whisk until the sugar has dissolved. (Alternately, you can just heat the mixture in the microwave if you prefer.)
Salt the rice. Once the rice is cooked, move the rice immediately to a large mixing bowl and drizzle it evenly with the sushi vinegar. Take a spatula to very gently fold the rice -- more of a slicing and lifting motion, rather than stirring and smooshing -- until the vinegar is evenly mixed into the rice.
Cool. Lid the mixing bowl with a damp towel so that it is touching the surface of the rice, which will help prevent the rice from drying out. Let it cool on the counter (or in the refrigerator) until it reaches room temperature.
Plate Take the rice immediately in a recipe, or move to an airtight food storage container and refrigerate for up to 3 days.
