Sushi Rice

  • Yield: 4 servings
Save Recipe

Ingredients

3 cups short-grain white rice

1/4 cup rice wine vinegar

1/4 cup sugar

1 teaspoon salt

Directions

  1. Before cooking the rice, rinse several times in running water until the water runs clear. Drain in a colander for about 1 hour. Cook on the stovetop or in an electric rice cooker according to package directions.
  2. In a small saucepan over low heat, combine vinegar, sugar and salt. Stir gently to dissolve salt and sugar. Cool to room temperature.
  3. While the rice is still warm, transfer to a large non-reactive bowl. Gradually drizzle the vinegar mixture over the rice, fanning the rice as you go. Use a rice paddle to mix gently without mashing the grains. Keep the rice covered with a damp cloth at room temperature until ready to make sushi. Do not refrigerate.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Sushi Rice

Coconut Rice

Mexican Rice Casserole

Basic Sticky Rice

Mexican Rice Pudding ("Arroz Con Leche")

Lebanese Lentils, Rice and Caramelized Onions (Mujadara)

Slow Cooker Red Beans and Rice

Sushi Rice