Download ArticleDownload ArticleThis article was written by Daniel Siriban and by How.com.vn staff writer, Janice Tieperman. Daniel Siriban is a Japanese Personal Chef and the Owner of Roshi Experience. With over 18 years of culinary experience, he specializes in sushi, teppanyaki, and traditional Japanese dining. Daniel holds an AA in Restaurant, Culinary, and Catering Management from The Art Institute of California, Orange County.
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If you’ve ever had a sushi roll before, you know just how important those delicious, perfectly-seasoned grains of rice can be. How can you recreate the magic at home with your own sushi rice, though? It’s a lot easier than you think. We’ll walk you step-by-step through the entire process—between the prep and cook time, your fresh batch of rice will be ready to enjoy in under an hour.
This article is based on an interview with our personal chef, Daniel Siriban, owner of Roshi Experience. Check out the full interview here.
Things You Should Know
- Choose a short-grain rice like koshihikari to make your sushi rice. Brown rice doesn’t work well for sushi due to its firm texture.
- Rinse your rice and cook it on the stovetop with a 1:1 ratio of water. Leave it in the pot for 10 minutes afterward so it can steam, then move it to a wide flat dish.
- Mix in 1/2 cup (120 mL) of unseasoned rice vinegar, 1/4 cup and 11/2 tbsp (73 g) of white sugar, and 2 tbsp (18 g) of kosher salt.
Ingredients
- 1 cup (195 g) of sushi rice
- 1 cup (235 mL) of filtered water
- 1/2 cup (120 mL) of unseasoned rice vinegar
- 1/4 cup and 11/2 tbsp (73 g) of white sugar
- 2 tbsp (18 g) of kosher salt
- 1 slice of kombu (optional)
Makes 4 servings
Steps
Community Q&A
- QuestionWhat is the total time?
MicheleTop AnswererIt varies by method and where you live. It takes whatever time is necessary to make the rice, usually 20 minutes, then however long it takes to mix and cool down to room temperature. - QuestionIf I need to refrigerate the rice, do I add the vinegar before refrigerating, or after bringing back to room temperature?MicheleTop AnswererYou create the sushi rice, vinegar and all, before refrigerating. If possible, don't make this beforehand then refrigerate. Make and use what you can as soon as possible, then refrigerate any leftovers you may have for the next day.
- QuestionIs there an alternative to rice vinegar?
MeiyoFujiwaraCommunity AnswerIf you prefer to buy local food, you can also substitute rice vinegar for taste: Mix equal parts white wine and apple cider vinegar to make. A few drops of light balsamic vinegar in the rice water are also reminiscent of Japanese rice vinegar.
Tips
Things You’ll Need
- Large bowl
- 2 to 3 US qt (1.9 to 2.8 L) pot
- Wooden spoon
- Wide dish
References
- ↑ https://www.bbcgoodfood.com/recipes/sushi-rice
- ↑ https://www.npr.org/sections/thesalt/2016/12/05/503907000/why-is-brown-rice-sushi-so-awful-heres-the-science
- ↑ https://www.epicurious.com/expert-advice/do-you-need-to-rinse-your-rice
- ↑ https://www.seriouseats.com/sumeshi-seasoned-sushi-rice-recipe-7253896
- ↑ https://www.seriouseats.com/sumeshi-seasoned-sushi-rice-recipe-7253896
- ↑ https://www.seriouseats.com/sumeshi-seasoned-sushi-rice-recipe-7253896
- ↑ https://www.bbcgoodfood.com/recipes/sushi-rice
- ↑ https://www.seriouseats.com/sumeshi-seasoned-sushi-rice-recipe-7253896
- ↑ https://www.bbcgoodfood.com/recipes/sushi-rice
About This Article
To make sushi rice, use short-grain white rice that was made in Japan or that’s labeled “sushi rice.” This type of rice will have the sticky, plump texture that you need when you’re making sushi. Pour the rice in a fine mesh strainer and rinse it under cool water for a couple of minutes or until the water runs clear. Then, transfer the rice to a large pot and add an equal amount of water so there’s a 1:1 ratio of rice to water. Cover the pot and turn the heat to medium-high. Once the water starts simmering, lower the heat to medium-low and cook the rice for 16-18 minutes or until all of the water has been absorbed. Move the pot off of the heat and let the rice cook for another 10 minutes with the lid on. While the rice is steaming, combine ¼ cup (60 mL) of rice vinegar, 4 teaspoons (16 g) of sugar, and 1 teaspoon (6 g) of salt in a pot and heat it over medium-high heat until it starts to simmer. Move the pot off of the heat and whisk everything together until the sugar is fully dissolved. Transfer the cooked rice to a large bowl and add the sushi vinegar. Gently fold the vinegar into the rice. Finally, cover the bowl with a damp towel and let the sushi rice cool to room temperature.
Reader Success Stories
"This article had very detailed instructions. I have tried to make sushi rice a few times before, but this is the first time (using this recipe) that it turned out fantastic!"..." more
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