Sushi rice isn’t as complicated as it can seem. However, it can take some time to find your desired taste and consistency. I spent some time altering the rice vinegar, sugar, and salt amounts until it was just right for me. You can play around with the ingredients and discover your own preferred taste if mine doesn’t suit you.
I absolutely love my rice cooker. It may very well be my favorite kitchen appliance. I am all about minimal kitchen gadgets, but my rice cooker is a must for me.
If you are looking for a great vegetarian sushi recipe, check out my Shiitake Mushroom & Carrot Sushi Recipe. Sushi bowls can be just as good if you don’t want to put in the extra effort rolling requires.
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Sushi Rice
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Loading...Ingredients
- 2 cups sushi rice
- 2 cups water
- 1/3 cup rice vinegar
- 1 tablespoon sugar
- 2 teaspoons salt
Instructions
Prepare plain sushi rice in a rice cooker or according to the product instructions. In my rice cooker, I use 2 cups of sushi rice and 2 cups of water.
When the rice is finished (or nearly finished) cooking, mix rice vinegar, sugar and salt in a small saucepan and heat until combined. You can also accomplish this in the microwave.
Pour the plain rice into a mixing bowl and then pour the vinegar, sugar, and salt mixture over the top. Fold the rice several times until all the rice is coated.
Cool the rice for about 10 minutes and then you are ready to start rolling.
Notes
- Sushi bowls are an easier alternative to rolling sushi. However, don’t be intimidated by rolling your own sushi. You don’t need any special tools. The best part: It’s a lot of fun!
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1 Comment
Shiitake Mushroom & Carrot Sushi - Our Wandering Kitchen
March 4, 2019 at 4:31 pm[…] My rice recipe required some practice and play to become what I wanted it to be: sticky enough to hold together when rolled, but not too sweet or tangy. I prefer sushi rice to be a subtle addition of flavor to the roll, not an overwhelming presence. Check out my sushi rice recipe. […]