Photo: Mitsuko's Perfect Sushi Rice Recipe
Ingredients
- 3 3/4 cups Japanese rice, such as Nishiki (or 5 rice maker cups)
- 3 3/4 cups water (or 5 rice maker cups)
- 1/2 cup rice vinegar
- 4 tablespoons sugar
- 1 teaspoon salt
Directions
In a large bowl, add rice and cover with lots of water. Stir rice in water with your hands, then pour off most of the water, and agitate 10 to 15 times by quickly moving your hand back and forth, swishing rice against side of bowl. Rinse the rice several more times, until the water that drains off of the rice is almost clear. Transfer the rice to a colander and let drain for 1 hour, undisturbed. Transfer the rice to a rice cooker, add the water, cover, and cook as directed by manufacturer's directions.
While the rice is cooking, bring rice vinegar to a boil in a small saucepan, and then remove from the heat. Add sugar and salt and stir until dissolved. Allow to cool to room temperature.
When rice is done, allow cooked rice to remain in rice cooker for 10 minutes. Transfer rice to a large shallow mixing bowl (traditionally a wooden tub, called a hangiri), so that rice forms a mound in the center of the bowl. Using a diagonal slicing motion, gently cut into rice with a wooden paddle (called a kijakushi), and pour cooled vinegar mixture over top of rice. "Cut" rice several times to evenly distribute vinegar mixture, then allow to cool. Gently turn rice over from time to time with paddle so that rice cools evenly. You might want to consider using a fan if time is of the essence. When rice has cooled to body temperature, it is ready to use for sushi rolls. Rice can be kept at the proper temperature by placing it in an insulated container such as a small ice chest, covered with a damp kitchen towel.
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By amyinseattle
on January 15, 2013
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Wonderful, authentic sushi rice. I went to cooking school in Japan. This recipe is excellent.
Ignore the one star review--that person does not understand Japanese cuisine. Japanese rice is not, in itself, "sweet". It is just fine to adjust the amount of sugar, but the "sanbaizu" (dressing used for sushi rice is always a supersaturate--it must be heated to get all of that sugar to dissolve.
By sheila1957_6036303
North Port, FL
on April 09, 2010
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I loved it and I frankly take offense of someone who like Christopher from CA. watches a show daily and then slams it! why watch it if you hate it? I LOVE Emeril and use his recipes many times and well to put it out there frankly, how many others has his own show? So, if you do not like a chef, don't watch his show but don't slam someone openly like this, just turn the channel and grow up.
By yunaie
Westlake, LA
on February 22, 2010
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I used not to put sugar in my sushi, however, after reading all of the recipes that calls for sugar. I decided to give a try. Here's what i have understood so far. There are two different kind of vinegars on the market. One is called "Sushi Vinegar" and the other one is called "Rice Vinegar". When you are using Sushi Vinegar, you don't have to mix with any sugar or salt because it suppose to be already made for you. However, when you have Rice Vinegar, you do need to add sugar and salt and make the rice more tasty. As far as how to cook the rice, rice cooker does a great job and it is easy, even chef Morimoto will tell you the same. I have tried Emeril's recipe today, it was very good. I like it very much and so is my husband. We are both sushi lovers.
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