What is Sushi Rice?
Sushi is gaining popularity at a rapid rate these days. It’s the kind of thing that once you try you’re hooked! We’ve made many friends and family sushi believers over the years, and most of that is due to this sublime Sushi Rice. At the base of any good sushi recipe is the rice. Its chewy texture and unique flavor creates restaurant-worthy recipes that turn out perfectly every time! Sushi rice is sometimes called sticky rice, because of its sticky, starchy texture. It’s perfect in these gorgeous California Rolls, Shrimp Tempura Godzilla Rolls (so yummy!!!) or even SPAM Musubi.
What is the Best Kind of Rice to Use for Sushi?
Not all rice is created equal. To make the best homemade sushi rice you’ll need to find the right rice. Lucky for all of us, it’s a wonderful time to be alive because Sushi Rice is available right at your regular grocery store! It’s generally made from short-grain white Japanese rice or medium-grain California rice. It should say “sushi rice” right on the bag. But if you can’t find sushi rice, Calrose rice works terrifically too.
What Ingredients Do You Need?
Now that you know what kind of rice to start with (see above) the rest is easy! All you need is:
- Japanese Rice Vinegar – This will give your sushi recipe a rich, slightly sweet flavor that is to die for! If you’re in a pinch, substituting apple cider vinegar for rice vinegar is a tasty alternative.
That’s it! No fussy ingredients here. This Sushi Rice could not be easier to put together. Trust us, it’ll become a favorite in your family recipes rotation for sure!
How to Make Sushi Rice
- Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water with your hand, pour off and repeat 2-3 times or until the water is clear. Rinse a few more times.
- After the rice is rinsed, let the rice drain in a colander or strainer for 1 hour.
- After the rice has drained, put the rice in the rice cooker with the 3 cups of water, cover, and start.
- If you don't have a rice cooker place rice and water in a heavy saucepan over medium-high heat; bring just to a boil, reduce heat to low and simmer, covered, for 15 minutes. Turn off heat and let rice rest, covered, for 15 additional minutes.
- While rice is cooking, prepare the vinegar mixture. In a small saucepan over medium heat, combine rice vinegar, sugar, and salt. Heat mixture just until the sugar dissolves (do not let it boil). Remove from heat and let cool to room temperature.
- When the rice is done cooking, gently spread out the rice over a cookie sheet. Evenly distribute the cooled vinegar mixture over the rice. Gently turn rice over from time to time with rice paddle or wooden spatula so that rice cools evenly.
- To speed things up, fan the rice each time you turn it over. When rice has cooled to room temperature, it is ready to use for sushi rolls!
- If you want to wait a little bit before making your sushi or while you are making the rolls, you can keep the rice at the right temperature by placing it in a large bowl and covering with a damp kitchen towel.