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)
Made sushi for the first time today and followed this recipe, everything turned out perfect 🙂
Thank you! Blessings…
First time making sushi rice and it tastes great. I had to add more water as it cooked because it was still crunchy but the seasoning was spot on. Is there a sweetener version so I no sugar could be added?
I used to make Sushi all the time in Australia and gave up when I came to the UK, as I could t find the rice flavouring anywhere…. however your information is
Just awesome! Thank you I had forgotten how to get the sushi rice correct and used to use Sushinoko powder. So I’m going to use Mitsukan and or another type an hope it tastes as good! You are right, the rice is everything! Thank you for the fantastic step by step explanation.
Thanks for the kind words, good to hear you enjoyed it! If you are around London, you can find all the right condiments at the “Japan centre” in soho. It’s truely a wonderful place for any Japanese cooking needs.
I made the recipe and it was most perfect. Thank you especially for the calculator which turned out to be very useful! It didn’t get a result with exact quantities for 2.5 cups of rice, but I was able to easily estimate by going up and down to get an idea.
My only issue is the rice is not cooked completely (it stays a bit crunchy). I haven’t been able to perfect the taste yet.
Hey Elfi – Thanks for writing, asking is the first step!
If the rice stays crunchy, it means it didn’t get enough water. That should not happen if the following applies:
1. You used the right type of rice.
2. You used the right water to rice ratio.
3. You used a proper lid.
Hope you get a better results next time.
We don’t use cups here in the UK, so I don’t understand the measurements 😕
Cups are an easy measurement as a bridge between American and metric measurements.
If you don’t live in: Burma, Liberia, or the USA – you might like to know 1 Cup (US) equals ~236ml.
1 American cup is pretty much the same as 1 standard English mug. Not the football kind, the kind you drink tea out of.
This is great and the only recipe I use
I love the way you presented the recipes – easy to understand. Thanks.
looks good but way to much reading, better if you can simplify for those just needing to make sushi rice.
Sam. You’re a bit of a tadger…
We have used this recipe often on the stove top with consistent success. Do you have ratios for a rice cooker? We typically make enough to feed 8 people, maybe three cups of rice?
Can you leave it for a couple of hours before you make the actual sushi roll
less than 2 hours
I have made this 5 times now using Brown rice as a substitute, raw sugar instead of white and freshly ground pink Himalayan seasalt. The rice and taste is perfect every time. I followed the method as written. So far the best I have come across. The brown rice works lovely and my son just adores these with avocado in the roll. 5 stars!!
Hello i just want to know if the cup size you are referring to for the rice , is like the standard cup we use also for baking? Some site refers to the cup that comes with our rice cooker which is really small. Really looking forward to your guidance Thank you!!!
They mean the cup that comes with the rice cooker. It makes sense, if they meant a big tea mug (250ml), this recipe wouldn’t be for 4 but 8 people.
tea mug and measuring cup are two different thing though so the question wasn’t silly at all
Would it be an issue to use stevia instead of the white sugar
Try it and see what happens. Since, I am assuming, it comes in a powder form you will need to use less. That I will guess maybe by 50%.
Won’t work as well,, especially because it’s mainly the sugar that makes the rice so sticky
Can i use any alternative for seasoning? Maybe White vinegar for instance?
You can, it just won’t taste as perfect. But it will taste fine. Just use a little less (I’d say 20-30 percent less) regular vinegar.
Guys I am confused about the amounts, as you write “cups” of rice, but there are dozens of cup sizes, on the other hand for the vinegar and so you write “tablespoons” which are all equal in their size
Metric cup sizes and tablespoon sizes have been been standard in cooking since before you were born. Buy them at the store.
It came out really well! And I heeded the advice to add half- that was nearly enough for me- added a little more and that was perfect! Thank you
Thank you for the recipe! Worked out great. Best sushi rice I’ve ever made (legit I’ve tried about 6 times and haven’t had it come out well.. this is by far the best I can’t wait to make it into sushi).
Literally the best recipe ever! Tx alot! Came out perfect.
What is the amount of water I should use to cook 3 cups of rice at high altitude? Thanks
I made sushi for my family tonight and it was a hit! Thank you for such easy to follow instructions.
Just a question: with the leftover sushi rice can you make onigeri and freeze them? If so, what kind of filling freezes best? Thanks in advance.
Do you by chance have instructions for making sushi rice in an instant pot? I’ve found a few and they don’t turn out right. We have a rice maker, love our sushi rice made in it, but are trying to conserve counter space by using one appliance rather than two.
Thank you.
I use 2 cups of rice, minimum (follow your pressure cookers guidelines for water for 2 cups of rice). Rinse the rice. Water must be clear. I add about 5ml of salt although this is optional with sushi rice. I put mine pressure cooker on steam. Let it steam for 10min. Do NOT have “Keep Warm” function set. Once done leave in pot for 10 min to let the steam off naturally. After 10 min release any remaining steam. Mix in your sushi mixture and wait for it to cool.
Thank you for sharing this recipe!!! I just made it for the first time and it was pretty much on the spot in the sushi rice flavor.
Just finished the rice !! This recipe made it so easy to follow and it turned out very good!