How to Make Sushi Rice With Vinegar (10 Steps)
Rice used for sushi requires a specific series of steps to make it as authentic as possible. True sushi rice is called meshi. The rice should always be made fresh and cooled to room temperature with a hand fan to maintain its texture. Mixing the rice with a sweet and salty vinegar dressing gives the rice and the final sushi more flavor. Use sushi rice if you can find it in an Asian market, or substitute any short-grain rice.
Things You'll Need
- 1 cup uncooked short-grain sushi rice
- Deep bowl
- Colander
- 1 cup water
- Saucepan
- Kitchen towel
- 1 tbsp. rice vinegar
- 1 tbsp. sugar
- 1 tsp. salt
- Spatula
- Large plate
- Hand fan or sheet of paper
Instructions
-
Add the sushi rice to a deep bowl and cover with water. Stir the rice in the water to rinse. Pour the rice and water through a colander and return the rice to the bowl.
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Repeat adding water to the bowl, stirring the rice and draining it two to three more times, or until the water is clear after stirring the rice.
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Bring the rice and 1 cup of water to a boil over medium-high heat in the saucepan.
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Lower the heat to low and cook the rice for 15 minutes.
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Wrap a kitchen towel around the bottom of the saucepan lid. Remove the saucepan of rice from the heat and cover with the towel-wrapped lid for 10 minutes, or until all the water has been absorbed.
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Warm the vinegar, sugar and salt together in a small bowl in the microwave on high heat for 30 to 45 seconds.
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Use a spatula to toss the cooked rice with the vinegar mixture. Do not stir the rice, or it will create a gummy texture.
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Spread the vinegar-coated rice onto a large plate.
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Fan the rice with a hand fan or a piece of paper until it reaches room temperature.
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Use the rice immediately and do not refrigerate.
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