RECIPE: Sushi Rice
Did you know that Japanese people believe that the quality of the rice is as important as the quality of fish in sushi?
Overhearing conversations at a sushi restaurant, you will often hear Japanese people remarking on the quality of the rice! Next time you have sushi, carefully reflect on the impact the rice is having on the overall flavor and texture of the ingredients. Knowing how important the role of rice is, we recommend learning how to make the perfect sushi rice to enjoy with your next sushi dinner!
Since sushi rice is the foundation of all sushi recipes, it is important to carefully craft the seasoning. Many Japanese people will make their own sushi rice seasoning at home to enjoy rather than buying the pre-made bottles you may have seen in your local grocery store.
We recommend using this recipe as a base for your homemade seasoning instead of relying on these store bought sushi condiments. You will notice a difference in the flavor and texture of your sushi rice when using these traditional ingredients and traditional techniques!
Rice vinegar is the most important condiment to invest in when making sushi rice. You will see in the ingredient list below that it is the main condiment used for flavoring. The sugar and salt will melt deliciously into the rice vinegar and will create an irresistible scent. Once you pour the sauce onto the rice, the sweet, acidic taste will provide an enticing depth of flavor!
Try making this sushi rice at home as a foundational recipe to enhance the flavors of your fish and vegetables. You will notice how much more delicious your sushi is after you learn the important basics of making sushi rice!
Servings: 4 large bowls
Ingredients:
- 3 cup of sushi rice
- 3 cup of water (6 cups if cooking on a stovetop)
- ¼ cup rice vinegar*
- 2 tbsp sugar
- 1 tbsp salt
Instructions:
- Wash the rice under cold water until the water is no longer cloudy/runs clear.
- Let the rice drain for 30 minutes, then place in a rice cooker with equal amounts of water (3 cups of rice + 3 cups of water). You can also cook the rice in a saucepan on a stovetop. We recommend doubling the amount of water (3 cups of rice + 6 cups of water). Bring the water to a boil, then stir in the rice. Let it simmer then cover the saucepan for 18-20 minutes on low heat (or follow the time given on your rice package). Turn off the heat and let it rest for 1-2 minutes before fluffing with a fork.
- While the rice is cooking, prepare the vinegar seasoning. In a pot, combine the Pure Stork Rice Vinegar, sugar, and salt. Heat until the sugar has melted then let it cool.
- When the rice is cooked, pour on the sauce, turning it from time to time, and let it cool. The rice is ready once it has reached room temperature.
* Available in our Creative Beginnings: Redefining "Wa" Care Package of Japanese cooking essentials.
Recipes courtesy of Eleonora Badellino. You can find her at @everydayobento
Introduction courtesy of Kimberlee Laney
As a Japanese-Korean-American, my love for Japanese food first came from my grandmother's kitchen! Japanese food feels like home and I love being able to cook it anywhere in the world to connect with Japan in my own little way. I love diving deep into the layers of Japanese food and always marvel at the food diversity between prefectures. I'm currently eating my way through Tokyo and taking up photography with my Instagram account @capturingkim!
