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Sushi Rice

Sushi Rice

You can make the sushi rice up to 4 hours ahead; cover and let stand at room temperature.

This recipe goes with Hand-Rolled Sushi, Maki Rolls

Sunset MARCH 2005

  • Yield: Makes 9 to 10 cups

Ingredients

  • 3/4 cup rice vinegar
  • 3 tablespoons sugar
  • 3/4 teaspoon salt
  • 4 1/2 cups short-grain white rice

Preparation

1. In a small bowl, stir rice vinegar, sugar, and salt until sugar and salt are dissolved.

2. In a fine strainer, rinse rice under cold running water until water runs clear. Drain for 5 to 10 minutes. Put rice in a 4- to 5-quart pan and add 5 1/4 cups water. Bring to a boil over high heat, then lower heat to maintain a simmer, cover, and cook until water is absorbed, 10 to 15 minutes.

3. Spread rice out in a shallow 12- by 16-inch baking pan and slowly pour vinegar mixture over it, turning rice gently and fanning it (the Japanese use a traditional fan, but you can use a piece of paper) until it comes to warm room temperature, about 15 minutes.

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