How to Make Sushi Part 1 – Sushi Rice

Want to save money on sushi and impress your friends? Learn to make sushi from the comfort of your home kitchen. The basis of any good homemade sushi is a great batch of sticky rice. With a rice cooker and about 1 hour, you’ll be just that much closer to creating impressive maki.

Recipe for Sushi Rice (English Standard Measurement version)
950 mL California short or medium grain rice
950 mL water (minus a splash)

Vinegar Dressing for Sushi Rice
60 mL unseasoned rice vinegar
15 mL (1 tablespoon) sugar
10 mL (2 teaspoons) salt

WASH Before cooking the rice, place in a medium sized bowl. Swish with cold water and rinse to remove excess starch. Repeat at least 4 times.

RINSE Place rice in strainer and rinse thoroughly with cold water.

DRAIN Allow rice to drain in strainer for 10 minutes.

STEAM Place rice and measured water in a rice cooker. Start a timer or make note of the time as rice is done after exactly 40 minutes.

MARINATE While the rice cooks, mix the vinegar, sugar and salt in a small non-metal cup or bowl. Set aside. Do not heat to dissolve sugar and do not refrigerate.
After rice is cooked, turn onto a large plastic or wooden cutting board making sure to omit any browned parts. With a wet wooden spoon, gently toss the rice with the vinegar mixture. Toss well ensuring that each grain is dressed.

COOL Allow rice to cool to room temperature. Cover with a damp, lint-free kitchen towel or paper towel.

And now the rice is ready!

Coming Soon:

How to Make Sushi Part 2 – Futomaki
Can’t wait for Part 2? Download Sushi from your home kitchen or watch How to Make Futo Maki.