Midiendo el arroz de sushi
Cocina el arroz a fuego alto al principio, revuelve cada minuto o dos, hasta que el agua hierva. Luego, baja el fuego a bajo y cubre la olla.
Después de 6-8 min, verifica el nivel de agua – Si no hay más agua, solo granos de arroz más grandes en la olla, eso significa que el arroz está listo. Si no, verifica de nuevo cada minuto, asegurándote de no quemar el arroz en el fondo.
Perfect sushi rice
Perfect for Sushi, Sashimi and Japanese cuisine
Word from the author:
"Perfect sushi starts with perfect rice. For that you will need a good recipe and some care. In this page you will find the instructions you need to make vinegared sushi rice at home."-
- Prep Time
- Minutes
-
- Cook Time
- Minutes
-
- Yield
- 9 sushi rolls
Ingredients
- 3 cups of sushi rice
- 3.5 cups of water
- 0.5 cup of Rice vinegar
- 2 Tablespoon White sugar
- 2 Teaspoon Fine salt
Instructions
- For the seasoning, heat the rice vinegar with the sugar and salt in a pot or microwave until fully dissolved.
- Rinse the sushi rice thoroughly and cook it in a pot with a thick bottom (or rice cooker).
- Once rice is ready, transfer to wooden or plastic container. Do not cover.
- Pour seasoning evenly over rice and mix with a wooden spoon in a cutting motion.
- Let rice cool down to room temperature by the window or with a fan, but never in the refrigerator.
- Servings : 4
- Ready in : 20 Minutes
- Recipe Type : Sushi Preperations
Rate this recipe
1468 People Rated This Recipe
Average Rating
- (4.1 / 5)
First time making sushi. Had to cook the rice a few minutes longer then they called for. Didn’t use all the vinegar mixture called for, but probably will in the future.
Can I use Kikkoman Aji mirin?
This entire site is awesome. I’ve been using it for several years now. It’s so easy to make basic rolls. My toddler loves tomago, avocado and Inari rolls. For 9 little slices at Whole Foods, you’ll pay $6. For $6, I can make 10 times that! Making sushi is also really fun for parties.
Excellent recipe! Worked perfectly and no sake needed.
First time making sushi at home & this recipe is spot on.
Was a bit nervous making the rice but followed the instructions precisely & its spot on, great flavour & a sticky consistency.
Couldnt tell the difference from the professionals. Well done hubby & I.
Dont have rice vinegar what can I use?
Cider vinegar! It’s what I used I just diluted it with a tiny bit of water so it wasn’t so strong
Thanks, the rice is just perfect. Usualy i get upset, now im happy. Happy new year from lithuania!
Labas. My husband and I live in Alytus. We are going to try making sushi. Happy Spring!
Thank you for the Water to rice ratio. I just made this rice, and I feel like I nailed it with this recipe.
How much water did you use exactly compared to rice? Thanks!
A few inches abovr the rice
thanks so much for your advice on how to make sushi rice! I never knew what I needed to add. The first time I made sushi, I just used plain rice (without adding the sugar/salt/rice vinegar mixture). But now, I followed your recipe and wow, it really tasted the way it should — how I’ve tried in Japanese restaurants. Thank you for sharing!
The best sushi rice I had so far! They must include this recipe with every rice pack! The one I have on the back of my pack is complete crap. I’m happy I’ve found this recipe! The texture and the taste are great. I’ve used a silicon spatula and a glass bowl, and it worked fine for me.
Thanks for great recipe!
I cooked the rice tonight but plan to make sushi tomorrow. .. do I wait til room temperature then store in fridge?
never cool the rice below room temperature, that will make it hard and dry. Given that it does not take not long to prepare the rice it is always recommendable to prepare it freshly, it tastes best when it is fresh and still handwarm.
Yes cooking and making same day is best! Helpful hint for rice that has been refrigerated- to soften, moisten a paper towel with water ( make sure wet where water drips a little) cover rice entirely and heat in micro. It will be soft and moist again!
What happens if you put it in a glass or metal bowl?
In fact, you should use wooden bowl according to Japanese. However I really don’t think that it is so important so use the glass one. Regarding the metal bowl, I definitely don’t recommend it. The rice vinegar will react with the metal.
What about using a plastic bowl?
if you dont have a wooden bowl i suggest the best thing to use is a wooden chopping board
Plastic may pick up the flavor of the vinegar. And you want to be careful putting anything super hot, right out of the pan, into plastic. That said, it probably won’t damage the flavor or texture of your rice to use plastic.
Very good, clear, concise directions. The key to good sushi is the rice. I’ve read master sushi chefs take great pride in their ability to create consistently high quality rice.
how can u tell the differents to a cheap mat and a googd mat
tnx
How can i exactly measure one of cup? How much is this ?
Good question! One US cup equals 8 ounce or about 240 ml.
Can the salt be left out?
It won’t taste as good, but if you don’t like salt or have a health concern you can surely leave it out.
Great recipe! I have never made the rice properly. I always just tried using Basmati….never work or tasted like the real deal. Tonight we had Dutch friends over for dinner and we all made sushi rolls for the first time together and then watched Kungfu Panda. lol. It was a blast…super full Asian themed night. And this recipe helped make it all happen. Our guests said it tasted better than in restaurants too! Thanks. Definitely will be keeping it for future reference.
This is the perfect Sushi rice recipe! Loved it. The family loved it so much. It was perfectly easy to make in my rice maker. I added the viniger mix after. Thanks for this great recipe!
Did you use a rice cooker? If so, what measurements did you use?
Very good instruction.
Thank you!
easier way to make sushi
Worked out well
Teriyaki sauce has salt and sugar as ingredients – can it be combined with the vinegar in lieu of the salt and sugar?
No! Your rice will end up the wrong color and it won’t be sushi rice!
Great recipe. Works every time…..
What is the best way to cook sushi rice?
Rice cooker, pressure cooker, pan, or pot?
My aunt is Chinese and makes sushi all the time. She always uses a pressure cooker to make the softness of the rice nice and even. It’s always turns out perfect that way!
Rice cooker always the best. To measure the amount of water to use for cooking use the first line of your middle finger, closest to the fingertip. Place middle finger on the very top surface of rice and water should measure precisely to the line on that finger. Will come out perfect every time! I like mine a little bit drier so I put a little bit less water. We eat rice daily here in Hawaiʻi pretty much. Wē also use short grain rice as opposed to the long grain which is very different in texture and i couldnʻt imagine making sushi with that it doesn’t have the sticky quality that is needed.