What is sushi rice?


Proper sushi rice (sushi meshi).

Sushi rice, a.k.a. sushi-meshi, is a sticky short grained kind of rice. Its original stickiness is what makes it perfect for sushi making. You may try and make sushi using other kinds of rice, but no rice beats sushi-meshi for sushi making.

The sushi rice needs to be washed, cooked, and seasoned in order to be used for making sushi.

Preparing the sushi rice might look complicated and pedantic at first, but as you go along with it you might notice that it's just like making ordinary rice, only with rice vinegar added to it, and a bit of Japanese methodology.

How to use sushi rice

I've de-complicated the required into 5 simple steps:
 

Choosing right

 Wouldn't you say that the Japanese have already thought of everything? Well, they did. They even made a special rice for sushi, they call it "shari", some folks simply call it "sushi rice". And they even took the time and effort to make it round, so that you can find it easily in the supermarket.

 
Measurements and preparations

First you got to clear the rice from all sorts of impurities just lying there waiting for you to cook them in your sushi rice. But you wouldn't do that, right? Right. Wash the rice (1 cup = 3 rolls) with running water for 1-2 minutes until there is no more starch coming out of it. After you are done washing, take the rice and place it gently in a pot, add a little bit more water than rice ( the ratio is about 1.15/1 in favor of the water). Don't put too much water, or you'll get dough instead of rice.

 

How to cook sushi rice

The rice should be cooked on high heat at first, stir every minute or two, until the water boils. Then, lower the heat to minimum and cover the pot. Stop stirring, the rice will handle itself from now. Why? That is just the Japanese way...

After 6-8 min, check the water level. If there is no more water, only bigger grains of rice in the pot, that means the rice is ready. If not, check back every minute, making sure not to burn the rice at the bottom.
 


Taking out the rice

You think I'm kidding right? Well I'm not. There are a few important issues to keep in mind while taking the rice out of the pot. First, use only a wooden spoon to handle the cooked rice. A metal spoon will damage it severely. Second, don't scrape the rice out from the bottom of the pot. If it comes out easily, good, if not - leave it be. The rice at the bottom is dry and burned, it won't taste so good.

Seasoning the rice

In order for the rice to taste like sushi rice should (and not like an ordinary rice), you need to add rice vinegar to it right after you take it out of the pot.

Sushi rice seasoning recipe

For 3 cups of (uncooked) rice, use ½ cup of rice vinegar, 2 tablespoon of sugar and 2 teaspoons of salt.
  1. Mix together in small pot, on medium heat until all solids are mixed in.
  2. Pour mixture on rice and stir well.
  3. Let rice cool down for a few minutes until it is within the room temperature.

Enjoy..

Please, be social!


 

Comments   

 
+1 # Amy 2013-06-23 14:48
Sticky rice! Among my favourite rice to eat. :) It was actually the first rice I had. My friend was making it at a slumber party we had at her house. I wonder if this rice was the kind she used because it looked a lot like it.
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-4 # Sanmyat 2013-02-21 08:59
It was a great web site.thanks a lot for that.I was a lot learning.and wish to learn some more.If possible ,I would like to learn in my E-mail.
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+5 # Sébastien Grenier 2013-02-15 17:37
Quoting WD:
Hi!

This is a great website!!

Does anyone know how much "1 cup of sushi rice" is? hopefully in deciliter or ML?

Thanks a lot!!!


it's 250 ml. you are from France?
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+4 # Ess 2013-02-01 19:57
2 tablespoons of sugar seems like a hell of a lot?
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+1 # L Tr 2012-08-08 10:56
Thank you very much for this guide! It is so well designed and very simple for beginner! Thanks! :)
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+3 # MadSushiEater 2012-05-07 11:19
Quoting WD:
Hi!

This is a great website!!

Does anyone know how much "1 cup of sushi rice" is? hopefully in deciliter or ML?

Thanks a lot!!!

just use a small cup to measure it!
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+1 # MadSushiEater 2012-05-07 10:25
yum
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+1 # Hanso 2012-03-14 15:43
Nice page, nice design!

As for sushi rice recipe:
1.) I recommend using the "Mt Fuji method" (ad rice to vessel, add water until rice is covered a bit more than a finger is thick ~1 inch)

2.) For seasoning, also add some Mirin (1/6 cup)
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+2 # WD 2012-02-21 17:57
Hi!

This is a great website!!

Does anyone know how much "1 cup of sushi rice" is? hopefully in deciliter or ML?

Thanks a lot!!!
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+2 # Tegan 2012-02-20 10:59
For some reason rice was always the one thing I could never cook no matter what instructions I used. This site made everything so much easier! I tend to cool my rice on a plate with a tea towel over it after adding the vinegar, helps release a bit of the moisture and make it a little easier to roll and stick nicely
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+2 # crazychicken 2012-01-29 08:06
so glad that i came across this web page i use to make sushi till i gave up because the rice kept falling apart after reading this, it makes alot more sense why ahaha thank-god !!
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+1 # Marmotlord 2011-06-19 17:28
RICE COOKER!!!!!!! Why have I wasted so much time learning to cook rice with a normal pan!!
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+5 # ian 2010-01-11 00:10
that was the best recipe. it was better than any of the powder mix i had recently used while cooking the rice in an electric cooker. i had delicious avocado + cream cheese temaki till i was nearly sick
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+2 # Don K 2010-01-07 18:38
You should use a large wooden bowl to hold the rice after it is cooked and while you are mixing in the rice vinegar. You can also use Mirin, a type of sweetened rice wine, instead of the sugar. Finally, you can also add different amounts of Mirin/sugar to make the rice slightly sweeter if that is to your taste. Experiment and have fun!
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+1 # Guest 2009-11-27 20:35
O_- what happened to sake? I remember reading somewhere that you need to add that. Or is it optional?
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+10 # Guest 2009-03-22 02:41

I have loved sushi for years.  Lately, I've been getting sushi made with the fishscraps and connective tissue. Only after making a big fuss about it, will they remake the roll. 
It must be the way I look! :(   So, I've decided to make my own sushi at home from now on.    :)
 
My friend just gave me a rice cooker (which burned the bottom layer of sushi rice, she said I put in too much water... she has no manual for it)  I was relieved to hear NOT to use what sticks on the bottom. I have a question: Can I use mirin in the vinegar solution? What would be the proper ratios for 2 cups of sushi rice? I thought putting vinegar in a metal container would cause it to react with the vinegar... no?  Because of this, I've not heated the solution.
 
Thanks and I really like your site.
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