How to make sushi rice on the stove
Making sushi rice without a rice cooker is easy and quick. With this recipe, you will get perfect glutinous rice every time.
Servings: 4
Ingredients
- 1 cup Japanese sushi rice
- 1¼ cups cold water
- 2 tablespoons good quality rice vinegar
Instructions
- Wash the rice in a bowl or under running water in a mesh colender.
- Transfer the rice to a medium-size heavy-bottomed sauce pan.
- Add water to the rice and bring to a boil.
- Lower the heat to medium-low, cover the saucepan with a lid, and let it simmer for 15 minutes. DO NOT OPEN THE LID. If the rice steams too much, lower the heat.
- Take the sushi rice from the heat and let it stand COVERED for 10 more minutes.
- Transfer the cooked rice into a large bowl and add rice vinegar. Using a wooden spoon, gently mix the rice without breaking it too much.
- Serve.
Notes
- Always rinse sushi rice until the water runs clear to remove excess starch. This prevents the rice from becoming too sticky and ensures a better texture for your sushi.
- Use a heavy-bottomed pan to prevent burning and ensure even cooking.
Let the rice sit covered for about 10 minutes. This resting period helps the rice settle - When adding rice vinegar, sugar, and salt, fold the seasoning into the rice gently with a wooden spoon or rice paddle to avoid breaking the grains and to evenly distribute the flavor.
- Allow the seasoned rice to cool to room temperature before using it for sushi. This helps the rice maintain its sticky texture and makes it easier to work with for rolling and shaping.
