Sushi Rice

Total Time:
1 hr 15 min
Prep:
5 min
Inactive:
1 hr
Cook:
10 min

Yield:
4 cups
Level:
Easy

NUTRITION INFO
Ingredients
  • 2 cups sushi or short grain rice
  • 2 cups water, plus extra for rinsing rice
  • 2 tablespoons rice vinegar
  • 2 tablespoons sugar
  • 1 tablespoon kosher salt
Directions

Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.

Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.

Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi or sashimi.


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3.9 87
first off i would like to state that this is not a traditional Japanese recipe which tends to be extremely acidic but this is instead a more Californian style of sushi rice which is sweeter with a light tang overall it is a good sushi rice but if you like the traditional sushi rice which can be quite acidic you will not like this rice very much especially if you have a Japanese background and if that is what you are looking for i would suggest trying Morimotos recipe that is also on foodnetwork.com but if you do like the sweeter variety then this is a pretty good recipe however it was a tad dry and therefore isn't worth 5 stars. item not reviewed by moderator and published
The rice is good. I halved the recipe though as the full would have been way to much for now as I am experimenting with making a sushi I like enough to make regularly. I also had to halve the amount of salt as it all would not dissolve, it is still plenty salty (and yes I used kosher salt)... item not reviewed by moderator and published
Rice cooked fine with this method but I felt the salt --I used kosher salt--was too much. I will try this again with 1/2 the salt and adjust from there. item not reviewed by moderator and published
Sushi rice is wrong wrong wrong. What you made was rice! Sushi rice you need 2 cups of Sushi rice!, 3 cups of water not including the water you will rinse the rice with until water is clear, 1/2 cup rice vinegar, 1/4 cup sugar and one teaspoon salt. Cook rice and water until water fully evaporated (about 20-25 min). In saucepan mix the other ingredients stir and heat until sugar and salt completely dissolve. Add to the cooked rice and stir until rice and vinegar sauce completely homogenised. Steam off any extra liquid. item not reviewed by moderator and published
I'm usually not one to leave reviews, but the rice cooked perfectly for me. I tend to burn a lot of things because I'm just starting to cook, but I did not burn the rice!! A miracle!! I went with 1/3 cup extra water as one of the other reviewers mentioned, dropped it to 3/4 tsp kona sea salt (in place of kosher salt) and did 2 tsp of sugar. It was not too sweet or salty. item not reviewed by moderator and published
With regard to the amount of salt: as other comments indicate, this appears to be a typo. 1 teaspoon rather than 1 table spoon. I matched this against the sugar ratio and it was fine. With regard to the comments about the amount of water: I made it exactly as described and the results for the rice were perfect. Those who needed to put in more water may have done one or more of the following: (1) lifted the lid of the pot while the rice was cooking. Never, ever do this. It will produce bad results on any sort of rice recipe that is not done with a rice cooker; (2) The sauce pan was too tall relative to its width. The rice needs to be evenly exposed to the water and steam as it cooks. I sauce pan is too tall relative to its width the rice does not cook evenly and requires more water to be added. Go with a wider, shallower sauce pan and you should get good results from this recipe. item not reviewed by moderator and published
A disappointing recipe from Alton Brown! As published, not enough water too much salt, and too much sugar! Tried it as written, but wound up throwing it out. item not reviewed by moderator and published
The recommend water on this one was way too low I had to ad approximately .3 cups to get it good. item not reviewed by moderator and published
This is too salty, also there is a special sugar that he does not specify. You don't use dominoes here. I also never heard of preparing sashimi with rice! I think it is wiser to prepare the rice vinegar in a larger amount, it can be stored in the fridge and to adjust the sweetness and saltiness by taste! item not reviewed by moderator and published
horrible, threw it out. too much vinegar, too much salt item not reviewed by moderator and published

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Recipe courtesy of Tyler Florence