Perfect Sushi Rice

Recipe View 5 mins Gather all ingredients. (5 minutes)

Recipe View 10 mins Rinse the rice in a fine-mesh strainer under cold running water, gently agitating it with your hand, until the water runs clear. This removes excess starch, ensuring a perfect texture. (10 minutes)

Recipe View 30 mins Combine the rinsed rice and water in a medium-sized saucepan. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover tightly, and simmer for 20 minutes, or until all the water has been absorbed and the rice is tender. (30 minutes)

Recipe View 10 mins Remove the saucepan from the heat and let it stand, covered, for 10 minutes to allow the rice to steam and finish cooking. (10 minutes)

Recipe View 10 mins While the rice is cooking, prepare the sushi vinegar mixture. In a small saucepan, combine the rice vinegar, vegetable oil, sugar, and salt. Heat over medium heat, stirring constantly, until the sugar is completely dissolved. Do not boil. Remove from heat and let cool slightly. (10 minutes)

Recipe View 15 mins Gently transfer the cooked rice to a large, non-metallic bowl (such as wood or glass). Using a rice paddle or a wooden spoon, carefully drizzle the vinegar mixture over the rice, mixing in a slicing motion to avoid crushing the grains. Be patient and incorporate the vinegar mixture gradually, allowing the rice to absorb it evenly. The rice should be shiny and slightly sticky, but not mushy. (15 minutes)

Recipe View 15 mins Continue to gently fold the rice until it has cooled to room temperature. This step is crucial for achieving the right texture. You can use a fan to speed up the cooling process. (15 minutes)

Recipe View Use the sushi rice immediately for your favorite sushi preparations, or store it in an airtight container at room temperature for up to several hours. Do not refrigerate, as this will dry out the rice.