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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    horrible, threw it out. too much vinegar, too much salt
    Simple, practical and always work. Way to go Alton!
    Horrible recipe with WAY to much salt.
    I used 1/2 tsp sea salt instead, and next time I would use half the amount of sugar. It was far too sweet.
    This recipe was okay. My biggest complaint is that it has too much salt. I would cut the salt in half, or less. 1 tsp would probably be much better.
    Alton! You really dropped the ball on this one. 1 TABLESPOON of salt? OMG! YUK!
    Kosher salt.
    I made this today. I used a medium grain brown rice, and I think it could have cooked longer. (It was labeled 'sushi rice' on the package.) 
     
    I think maybe the recipe for the sauce means to say 1 teaspoon of salt (instead of one tablespoon). Otherwise, it would have been way too salty. And, I added an extra tablespoon of vinegar; otherwise, it would have been too sweet (I used coconut sugar, which is a little less sweet than can or beet sugar).  
     
    Overall, I was pleased with the recipe. It was certainly the quickest and easiest one I found, and it made for some tasty rolls!
    Thanks Alton! I've tried many other Sushi Rice recipes & all of them have been too vinegary (I'm not a huge fan of vinegar) this one however is perfect much like all your recipes! Keep up the great work!
    No offense, but this should be more like 1 teaspoon salt to the above ingredients. If you have very, very light salt then maybe this would work, but with all other salts do NOT use this ratio.
    This sushi rice is perfect every time and delicious! Easy to do when you follow the directions.
    I cheated and used my rice cooker, and it turned out great. I didn't find it overly salty like many people did, which is weird, because usually my palette is very sensitive to salt.
    Perfect!
    PERFECT!! Be careful to use the good kind of seasoned rice vinegar for one, and ensure you use COURSE salt. It doesn't have to be Kosher - I used course sea salt and it turned out absolutely delicious!! In terms of amount, it depends on how much sushi you are making. We made enough to make Nagiri for 5 people (1 lb of salmon and .4 lbs of smoked salmon and I probably had perhaps 1 cup of left over rice which our Shitzu enjoyed!
    Works great whenever I make sushi. I always end up with too much rice, so it even makes good left over rice to serve with some meat or veggies.
    I've used this recipe about a dozen or so times.  
    I think it makes a very good sushi rice. 
    The only thing I do different is to mix the kosher salt in separately at the very end.  
    Thank you Alton! 
    The proportions are about right. Make sure that you're using rice wine vinegar, not "sushi vinegar". I'd no more use sushi vinegar than I would use cooking wine. Pick up a good vinegar and season it yourself. 
     
    Alton suggested using a tablespoon of Kosher salt, which has roughly the same amount of salt as 1 1/2 tsp. of table salt. If you're using table salt, yeah, it'll be pretty salty. Also, make sure that everything is thoroughly dissolved. The rice should be rinsed and rest for a half hour, plenty of time to make the seasoning. 
     
    There wasn't any mention of the rice to use, but make sure it's short grain rice. I'm a big fan of koshihikara rice, with Tamaki Gold being my go to brand.
    Sushi vinegar already has sugar and salt added and is ready to use out of the bottle. Directions are good though.
    watch the salt!! knocked it down to 1/2 tsp and worked just fine
    The Kosher Salt didn't dissolve with the sugar and vinegar and left the rice tasting like a salt *****. I've made sushi rice with other recipes and used fine sea salt, which tasted great. If you use this recipe, taste the liquid mixture before adding it to the rice. Also, it's important to cool the rice with one hand while you cut the hot rice with the other.
    ALTON! What in the world are you thinking 1 TABLESPOON of salt????? This had to be a typo! I have made sushi a hundred times and thought oh this time I will try something different just for fun - I love Alton with all his factual cooking so I thought this HAD to be good....I did see someone else commented on the salt but alot of others loved it (don't get that unless they adjusted the salt!!! I was having my friends over for a cooking class on how to make sushi and of course the one time I change it up.....BLAH! I was so embarrassed. Everyone agreed the rice tasted "off" they were being nice because it was horrible and ruined it. The recipe should read 1 TSP salt. I usually use 1/3 cup rice vinegar, 2 tblsp sugar and 1 TSP salt. Warm until dissolved and pour over rice. You also need more than 2 cups water...I would add 1/4 cup more. Sorry this is so negative but It left a real bad taste in my mouth, literally.
    thank you virgo it took your advice and really enjoyed this sushi. It is really easy to prepare so I have it alot on weekdays. I do recomend this recipie but you have to add vinager to make it more tasteful.
    I tried this recipe, but it turned out to be rather tasteless and flavorless. I added more vinegar and to no avail. I later did some research and found out that the rice vinegar sold in the US are milder than the ones sold in Japan, to cater to the likes of the American people. No wonder! I still enjoyed the rice with a hint of vinegar, though. It tastes good even after it's been frozen and microwaved.
    I use a similar recipe when I make sushi rice at home. However, because I didn't have any rice vinegar on hand (I was too lazy to run to the store), I used white wine vinegar imported from Italy, and mixed in some dashi and used brown sugar in lieu of white sugar and got something that tasted just as good! Also make sure you are "slicing" and "folding" when mixing in the vinegar so you don't pulverize the rice grains. It's also ok to undercook the rice a little bit as that gives the rice a bit of texture instead of being steamed until it's turned to mush. Best thing I can recommend is to fan or blow on the rice as you are mixing in the vinegar as this can help give it that authentic glossy appearance. I wrote my recipe on my blog at metropolitansushi(dot)com(slash)blog
    Sushi Is tasty & look's good.Please make it.It's delicious!!!
    So simple and delicious! However, I needed to add a little extra water because the rice wasn't quite cooked. Other than that it was GREAT SUCCESS!!!
    we made spicy shrimp with this rice and it was delicious! very easy to make, and we made the rice in a litle rice cooker and it turned out great. VERY sticky thought, so be sure to have some warm water nearby. you're the man Alton!
    Made California rolls with this rice recipe. works good! thanks alton!
    This is a great recipe and I found the amount of salt to be fine. Be sure to continuously wet your hands in a water and vinegar mixture so the rice doesn't stick to your hands (10 parts water to 1 part vinegar).
    It's really beyond me why some reviewers state that this recipe calls for too much salt. I've used this recipe on numerous occasions using the tablespoon of salt as the recipe states (table salt even) and the rice has been a perfect mixture of sweet and salty. If one has some sort of intolerance for salt or if one doesn't know how to stir, measure, or use a microwave, then this recipe may not be recommended. However, if one wants to use a recipe that displays what sushi rice is supposed to taste like, then look no further. (I also highly recommend watching the episode of "Good Eats: Wake Up Little Sushi" before attempting this recipe)
    My only advice is that unless you're cooking for an army, half the recipe. I made the full batch and I've still got a bowlful of it sitting on the counter. It was great, though....thanks!
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