If you have ever made sushi at home you know the rice is the tricky part. Not that it is difficult, just takes the right amount of water, the right cooking time and the rice vinegar mixture makes all the difference. Also, ignoring the instructions on the sushi rice package. LOL. Seriously!
This rice, minus the vinegar mix but adding in sugar and coconut milk, make a wonderful dessert. Sticky rice and mango! Definitely a family favorite. I will be posting that one as soon as mangos are in season! Not worth eating with a hard, tasteless, unripe mango! Believe me, we have tried, more than once.
And if you haven’t seen my post about California Rolls go check it out. Has the recipe for making the rolls and some great ideas for what you will need to make homemade sushi! Like, if you are going to make sushi rice, you really should have a bamboo Sushi Rice Bowl!!
Let me know what you think!! And don’t get discouraged if it doesn’t turn out perfect the first time!! There is an art to making sushi! Believe me, I am still learning!!
Best of luck! ~Jeanne
Equipment
Ingredients
- 2 cups sushi rice
- 2 cups water
Rice Vinegar Mixture
- 4 tbsp rice vinegar
- 3 tbsp sugar
- 2 tsp sea salt I use Redmond's Real Salt
- 2 tsp mirin
Instructions
- Its going to be hard to do but ignore the directions on the sushi bag. Rinse only 3-5x. Water does not have to run clear. Put rice in colander and let it drain for 30-60 min
- Add rice and water to pot. Bring quickly to a boil, give it a nice stir, then reduce to a simmer. Cover pot with lid and cook for 15 min. DO NOT take the lid off.
- Remove from heat and let set for 10 min. STILL DO NOT REMOVE LID!
Vinegar mix
- While rice is cooling combine rice vinegar, mirin, sugar and salt. Mix well. Warm in microwave to help dissolve the salt and sugar. Don't get too hot. If you do just let it cool a little
Rice
- After rice has set for 10 min. Transfer rice to wooden bowl. If you don't have a wooden bowl, use any bowl. Just know the wood helps absorb the extra moisture.
- Add vinegar mixture to rice and toss to coat. Cool to room temp. Turning up rice a few times to help it cool.
- Now your rice is ready to make sushi!!
THANK YOU TO YOU AND YOUR SISTER IN LAW WHO I RANDOMLY RAN INTO AT WHOLE FOODS!!!! PLEASE THANK HER FOR ME. And thank YOU too! This sushi blog helped me IMMENSELY!!!!!
XOXOXXOKXOXOXKXKXKX THANK U
You are so very welcome!! Funny story, my SIL was just telling me the story, last night, of you both trying to find sushi ingredients, and chatting it up in the store, when your message came through. I am SO glad it helped! Thank you so much for finding the time to comment too! I’d love to see some photos, if you took some!? (haha, I suppose not everyone takes photos of their food like I do) Tag me or message me on IG @passionandpoppies if you did!! Take care ~Jeanne
This was good the first time I made it, but now I forget what I did, is it two Western cups or two Japanese rice cooker cups of rice for this recipe?
So glad you liked it, the first time!! It would be 2 Western cups of rice 😊 Thank you for stopping by.
Hello! I recently came across your website and I love it! I have a question on your sushi rice recipe – I’m in the UK. When you say cups can I use the measuring cup that comes in say a Joseph Joseph measuring cup set? or does cup measuring refer to a mug? sorry for silly question – my husband tells me American cup sizes are different to UK cup sizes!
Also (and lastly!) how many rolls would you get from your quantities?
thanks so much again for this recipe – cannot wait to try it!
Hi there! Haha, yes, our measurements are different are different I suppose. I am unaware of what a Joseph Joseph measuring cup is? Feel free to tell me 😉 Our 1 cup = 8 oz. = 1/2 pint = 1/4 quart. Hope that helps and let me know how you like it!
Also, we get quite a lot of rolls, we feed a family of 4 with plenty of leftovers. Also depends on how much you stuff them or how much rice you put on the Nori. We don’t pack the Nori full of rice, use is sparingly.
Happy rolling!
Hi 🙋🏻♀️ Does regular vinegar work or does it have to be rice vinegar?
It needs to be rice vinegar, I use seasoned rice vinegar.
Complete disaster.
Not enough water for the rice. Bad balance sour/sweet
I am sorry this didn’t work out for you or that you don’t like it. I use this recipe religiously, and love it. If you use less mirin, maybe that might help with your taste buds? Cooking rice on a stove can be delicate, I always use my smallest burner and sometimes a hot plate.
how many people does this serve? (I can’t seem to find this info in the post)
Hi there! We use our rice pretty sparingly when we roll. I just made this 2 nights ago and I feed 8 adults. Unfortunately, I didn’t count how many rolls I made. I imagine it was somewhere around 14-16 rolls. It really depends on how much rice you like. =) Keep me posted if you try it! Enjoy!
Too complicated.
No bags instructions here, so rinse 6x/7x.
O mins ( yes, zero, or 1 min), hi pressure and 20 to 24 natural release.
Comes out perfect every time.
I have so many friends use the pressure cooker, thanks for sharing your method!
Jeanne,
I’m new to mirin. How much should be used for 5 cups of cooked long-grain white rice? I use a rice cooker. Should I or can I add the mirin to the water that steams the rice? I make the cooked product into fried rice. Should the mirin be added at this stage? Thank you.
Hi Jim!
When I double my rice, or in your case make 5 cups. I double the mirin, vinegar, sugar and salt mixture. Stir as I pour the mixture in, after it has steamed. *Not during the cooking process. This is definitely an after step. You want the rice to soak up the mixture, and not be soupy. So you might or might not use all the mirin mixture.
I don’t think you need to use the mirin mixture if you are making it into fried rice. As you will be adding soy sauce and what ever else goes into that. And since we are discussing fried rice…I need to make some!
I used this recipe once and it came out great! One question though. On the draining part did you mean drain for 30 to 60 seconds? Or is it really minutes?
I rinse a few time and yes, I let it set for 30 to 60 minutes before cooking it.
I love your recipe I used it every time I cook sushi
I’ve never made rice any other way again, thank you so much 😁❤️
Thank you so much!! It makes such a difference doesn’t it!!
That’s the best sushi rice recipe by far.
I’ve stoped looking for any other recipes, since that one is simple and the result is perfect.
Thanks a lot for sharing.
I love this, thank you! I feel the same way. It’s good, easy and consistent!