Sushi Rice

posted: 06/30/10

Take Home Chef, Episode 84: Asia's Menu


  • 2 cups/420 g uncooked, short-grain white rice
  • 2 1/4 cups/500 ml water
  • 1/4 cup/55 ml rice vinegar
  • 2 tablespoons/25 g granulated sugar
  • 1/4 teaspoon/1.5 g salt


  1. Put the rice in a large bowl and fill the bowl with cold water. Mix the rice gently with your hand until the water is cloudy. Drain in a sieve and repeat 3 times or until the water is nearly clear. This will help remove the starch from the rice.
  2. Set the bowl of rice under cold running water for 1 minute. Drain well in the sieve for 15 to 30 minutes.
  3. Meanwhile, stir the vinegar, sugar and salt in a small bowl until the sugar dissolves. The mixture can be gently heated in a small saucepan over low heat to dissolve the sugar and make the vinegar slightly milder. Set the vinegar mixture aside until needed.
  4. In a heavy-based, medium-sized saucepan bring the rinsed rice and 2 1/4 cups/500 ml of water to a boil over a high heat. Reduce the heat to a medium to low. Cover and simmer gently for about 12 minutes, or until all the water is absorbed and the rice is tender.
  5. Remove from the heat and let stand with the lid on for about 10 to 15 minutes to complete the cooking process. Spread the rice over a large, flat-bottomed, non-metallic bowl.
  6. Using a rice paddle or wooden spoon, slice through the rice at a 45 degree angle to break up any lumps, while slowly pouring the sushi vinegar over the rice to distribute evenly. Continue to slice, lifting and turning the rice from the outside to the center.
  7. Fan the rice so that it cools to body temperature, turning it occasionally, about 8 minutes. Cooling gives good flavor, texture and gloss to the rice. If the rice becomes too cold it hardens; so do not refrigerate it.
  8. To stop the rice from drying out, keep it covered with a damp cloth while making the sushi. Alternatively, keep it in a rice cooker with a nonstick surface.
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