I always thought the rice in sushi was plain sticky rice. That's it... nothing else. Turns our I was dead wrong. So here's how we like to make some classic sushi rice!
With that said, we still make our sushi quite commonly with just plain rice out of sheer laziness :P
Most recipes we've found use lots of sugar and even vinegar. We like a more mild taste, but feel free to play around with this one to your liking. Enjoy!
Want to make our rainbow sushi rolls? Check them out here!
How-to: Make Sushi Rice
▸ ▹ Vegan, gluten-free, one-pot, nut-free
Yield: approx. 3 cups cooked
Prep Time: 5 min
Cook Time: 15 min
Total Time: 20 min
1.5 cups (300 g) medium-grain uncooked white rice (sushi rice)
1.75 cups (415 mL) water
2 Tbsp (30 ml) rice vinegar
1 tsp (5 g) sugar
1/2 tsp salt
Rinse the rice until it runs clear in a colander under running water. Add it to a medium pan on high heat, pour over the water, bringing it to a boil.
Reduce the temperature to low, partially cover and let cook for 15 minutes. Then turn off the heat, cover with a lid, and leave for another 5 minutes, until rice is fluffy and water is absorbed.
In a small bowl, whisk together the vinegar, sugar and salt. If the sugar crystals don't dissolve, pop it in the microwave for a few seconds.
Gently scoop out rice and place in a shallow container to let it cool. Pour over the vinegar mixture and gently fold it in while the rice is still warm.
Let the rice cool to room temperature. Now it's ready to use in your sushi!
Storage: best if enjoyed the same day. You can cover the rice (directly on top of the rice, no air between the wrap and the rice) with plastic wrap, a damp paper towel or damp cloth and leave in the fridge for up to a day.
Did You Try This Recipe?
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