How to Make Mom's Sushi Rice - A Step-by-Step Guide

When it comes to making sushi, the rice is perhaps the most important component. The perfect balance of sticky and tender, sushi rice should be flavorful without overwhelming the delicate flavors of the fish and other fillings. Many sushi aficionados strive to achieve the ideal texture and flavor, and for some, that means turning to family traditions and old recipes for guidance.

This recipe for Mom's Sushi Rice is a treasured family heirloom, passed down through generations and refi...

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Ingredients

  • 2 ¼ cups Japanese sushi-style rice
  • 1 (4 inch) piece konbu dried kelp (Optional)
  • 3 cups water
  • ¼ cup rice vinegar
  • ¼ cup white sugar
  • 1 ¼ teaspoons salt

Information

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Additional Time: 35 mins
  • Total Time: 1 hr 5 mins
  • Servings: 10
  • Yield: 5 cups

  • Place rice into a large, deep bowl. Fill with cold water and rub rice together with hands until water turns milky white. Pour off cloudy water, being careful not to pour out rice. Repeat 3 or 4 times until you can see rice through 3 inches of water.
  • Drain rice in a fine strainer, then place into a saucepan along with konbu and 3 cups water. Allow to stand for 30 minutes. Stir together rice vinegar, sugar, and salt until dissolved in a small bowl; set aside.
  • Cover, and bring rice to a boil over high heat, then reduce heat to low, and simmer for 15 minutes. Remove from heat and allow to stand, covered, for 5 minutes.
  • Scrape rice into a bowl; remove and discard konbu. Stir in vinegar mixture until well incorporated and no lumps of rice remain. Allow to cool at room temperature. For a shinier appearance, use an electric fan to cool rice rapidly.
  • Nutrition

    181 cal.

    • Total Fat: 0g
    • Saturated Fat: 0g
    • Sodium: 296mg
    • Total Carbohydrate: 41g
    • Dietary Fiber: 1g
    • Total Sugars: 5g
    • Protein: 3g
    • Calcium: 4mg
    • Iron: 2mg
    • Potassium: 35mg