Sushi Rice

Recipe from Kazu Takahashi and Masakazu Hori

Adapted by Matt Lee and Ted Lee

Sushi Rice
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
1 hour
Rating
5(1,271)
Comments
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Back in 2002, Matt and Ted Lee reported on how home cooks had started making sushi with ever-increasing frequency. Among the recipes they brought to The Times was this one, for sushi rice, short-grained rice bolstered by the flavors of vinegar sugar and salt, adapted from “The Great Sushi and Sashimi Cookbook,” by Kazu Takahashi and Masakazu Hori. Use it as a backdrop for your own home-rolled sushi, or pair it, as the article suggests, with various kinds of sliced fish and vegetables, pickled ginger and wasabi for a chirashi sushi bowl. —Matt Lee And Ted Lee

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Ingredients

Yield:6 cups
  • 2cups sushi rice
  • 2tablespoons sugar
  • 1teaspoon salt
  • ⅓cup rice vinegar
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

253 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 56 grams carbohydrates; 0 grams dietary fiber; 4 grams sugars; 4 grams protein; 192 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a fine strainer, rinse the rice with cold running water, until water runs clear. Pour rice into pot with 2 cups cold water; let sit 30 minutes.

  2. Step 2

    Bring rice to a boil over medium-high heat; immediately turn heat to low, and cover. Cook 10 minutes, remove from heat and let sit, covered, 15 minutes. In a small saucepan, dissolve the sugar and salt in the rice vinegar over a low flame. Pour evenly over rice and fold gently with a wooden spoon to mix. Leave rice in front of a fan, or fan with a piece of cardboard for 15 minutes or until rice is just above room temperature.

Ratings

5 out of 5
1,271 user ratings
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Comments

Me

1 cup rice 1.25 cups water 2 tablespoons rice vinegar 1 tablespoon sugar 1/2 teaspoon salt

mollyavalon

I spread leftover rice on parchment paper on a cookie sheet and stick it in the freezer. When it's frozen I break it up and put it in a plastic bag. Microwave single servings. This has been life-changing. What's for dinner? Rice bowls in 5 minutes depending on what's in the fridge. Fried rice. Made soup? Throw in a little rice. Etc.

Annie V

I had less rice vinegar in the pantry than i thought, so used 50% rice vinegar, 25% cider vinegar, and 25% water. Tasted great and was nice and sticky. Make sure to really rinse the rice thoroughly.

WB

Made this second time after enjoying and realized i made mistake the first time -made 1/2 recipe w one cup of rice with full amount of water and it came out fine. 2nd time used half and the water level was too low - top of rice was uncooked.

Ryan B.

Simple and tasty!

Sophie

I made this tonight as a component of a salmon bowl. it goes well with so many Asian dishes. i used a touch more vinegar than was called for. Other than that, I followed the recipe exactly. To my taste, it was perfect.

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Credits

Adapted from "The Great Sushi and Sashimi Cookbook," by Kazu Takahashi and Masakazu Hori (Whitecap Books, 2001)

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