Two simple and proven cooking methods that will give you delicious sushi rice every time!
Active Time10 mins
Servings4-8
Difficulty1/5
Ingredients
RICE COOKER
2 cups sushi rice
3 cups water
2 tablespoons rice vinegar
1 teaspoon fine sea salt
STOVETOP
2 cups sushi rice
4 cups water
2 tablespoons rice vinegar
1 teaspoon fine sea salt
Instructions
RICE COOKER
Rinse rice in cold water until water runs clear then drain completely.
To rice cooker, add rinsed rice and water. Close and set to white rice setting. Once complete, rice should be tender and water absorbed.
Transfer cooked rice to a large mixing bowl, add sea salt and rice vinegar, then gently fold/stir together occasionally until it’s cool.
STOVETOP
Rinse rice in cold water until water runs clear then drain completely.
To a medium pan, add rinsed rice and water. Cover and bring to a simmer then reduce to a low simmer and cook 18-23 minutes until rice is tender and water is absorbed.
Transfer cooked rice to a large mixing bowl, add sea salt and rice vinegar, then gently fold/stir together occasionally until it’s cool.
