Sushi Rice

The craft of sushi rice takes sushi chefs years to perfect, but you don’t need to be a pro to make a version at home that, while not sushi chef-quality, is still pretty darn good. Intimidated? Don’t be. Learn a few simple steps, and you’ll be turning out rice for that spicy tuna roll in no time flat. Here's what you need to know.

How To Make Sushi Rice

INGREDIENTS

• Rice: High-quality Japanese short-grain white rice, also known as sushi rice, is the way to go here. I don’t recommend substituting for another type—it will just be well-seasoned cooked rice, not really sushi rice.
• Rice Vinegar: This is the foundation of the seasoned vinegar that flavors the rice. Make sure to use unseasoned vinegar, since we’ll be adding more salt to it.
• Sugar: A little granulated sugar balances the acidity of the vinegar.
• Kosher Salt: This recipe was tested with Diamond Crystal kosher salt. If using Morton salt or table salt, which are both denser and therefore “saltier” by volume, I recommend cutting the amount called for in half. A scant 1/2 tsp. should work just fine.

STEP-BY-STEP INSTRUCTIONS

Begin by placing the sushi rice in a medium bowl, covering it with at least 1" tap water, and leaving it to soak for 15 minutes. This will help the rice to cook more evenly. Once the rice has soaked for 15 minutes, drain it through a fine-mesh sieve held over the sink and rinse it with tap water until the water runs clear.

Add the rice to a small pot and cover with 1 1/4 cups water, then place the pot over medium-high heat and bring to a boil. Reduce the heat to maintain a simmer, cover the pot, and cook for exactly 15 minutes.

When the cook time is up, remove the pot from the heat, take the lid off, and place a paper towel or clean kitchen towel over the top of the pot. Replace the lid on top of the towel and let the rice sit for 10 minutes more. This allows the rice to finish cooking in the residual heat, while also absorbing any excess moisture so the rice comes out light and fluffy. While the rice is steaming, combine rice vinegar, sugar, and kosher salt in a small bowl and microwave for 30 seconds, then stir the hot vinegar mixture until the grains of sugar are completely dissolved and the mixture is clear. Set the seasoned vinegar aside.

Once the rice has finished steaming, remove the lid (and the paper towel) from the pot. Using a flexible rubber spatula, scoop the rice out onto a bare metal baking sheet. Gently smooth the rice out into an even layer.

Spoon the seasoned vinegar evenly over the rice. Still using the rubber spatula, gently scoop and fold the rice over on itself, again and again. The goal here is to make sure the seasoning is evenly distributed throughout the rice, and also to break up any small clumps of rice so the grains are all distinct. At this point, the rice is ready to use. If not using immediately, cover the rice with a damp towel to keep it warm and prevent it from drying out while you prepare the rest of your sushi feast!

The full list of ingredients and instructions can be found in the recipe below.

Recipe Tips

• How to check if the rice is done: The rice will cook best if it’s left undisturbed while it simmers, but if you’re nervous about it overcooking and want some reassurance, feel free to remove the lid from the pot during the last few minutes of cooking and taste a few grains from the top.
• Different burners have different strengths: You’ll want to use your lowest-powered burner to cook this rice. If, for some reason, your burner is too powerful and causes the water to evaporate faster than the rice is cooked through, you can always add a few tablespoons of water to the pot and set it back over low heat. If the bottom becomes scorched, don’t worry: just leave the scorched layer alone and take the rice from the top. If it doesn’t taste scorched, it will be perfectly fine to eat!

Storage

Sushi rice is best fresh but leftovers can be refrigerated in an airtight container for up to 3 days. (Please note: Letting the rice stay out at room temperature to keep it “fresher” will not prevent it from drying out. It will only create a breeding ground for bacteria!) Rice will dry out with time, so to help rehydrate it, I recommend splashing it with a little water before covering and reheating it in the microwave.