Classic Japanese Sushi Rice
A traditional Japanese sticky rice, seasoned with vinegar and sugar, is made for homemade sushi preparations.
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Instructions
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Rinse the rice in a bowl until the water runs clear, then drain and let stand for 30 minutes.
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Place the rinsed rice and water in a rice cooker, soak for 30 minutes, then cook according to the cooker's instructions and steam for an additional 15 minutes.
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While rice cooks, combine rice vinegar, sugar, and salt in a saucepan. Heat on low until sugar dissolves, then cool the mixture.
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Spread the hot cooked rice onto a large plate or bowl.
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Sprinkle the cooled vinegar mixture over the rice and quickly fold using a spatula, avoiding smashing the grains.
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Fan the rice while mixing to cool it and achieve a shiny appearance.
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Use the sushi rice immediately to prepare rolls.