How to cook rice for sushi: step-by-step instructions

Do you like sushi? How about making it yourself?

The key to good rolls is properly boiled rice. It should be sticky so that you can easily mold it into the desired shape. The FoodOboz editorial team tells you how to cook such rice and explains which variety is best to buy for this purpose.

How to choose rice for sushi

For sushi, you should take only Japanese rice or special rice labeled "for sushi". It is usually round. Regular round, long-grain, or steamed rice is not suitable for sushi and rolls. Due to the low starch content in the grains, such rice does not have the necessary gluten. Therefore, during cooking, the rolls will simply crumble.

And one more important point: only rice vinegar should be used for dressing. Many people think that you can use apple cider vinegar, wine vinegar, or regular table vinegar in sushi – no, no, and no again. Only rice vinegar, no other vinegar is suitable. First, all other types of vinegar give rice a completely different flavor. Secondly, rice vinegar in combination with sugar and salt gives the rice extra stickiness. The Japanese generally know what they're doing, so you shouldn't ignore their recommendations.

How to cook rice for sushi

Cooking sushi rice is not difficult, the main thing is to follow the instructions. For your convenience, here is a step-by-step cooking plan.

Step one

Rinse the rice with running water several times. Rinse until the water is completely clear. Then put the rice in a colander and leave it for 10-15 minutes to drain.

Step two

Pour the rice into a saucepan and cover with cold water in a 1:1 ratio (for example, a glass of rice to a glass of water). Put it on the stove and bring to a boil. When it boils, reduce the heat to low, cover the pan with a lid, and cook for 15 minutes: during this time, the rice should completely absorb the water. No need to add any spices to the rice.

The lid should not be opened during cooking, and there is no need to stir the rice. If you open the pot, steam will come out and the rice will be less sticky.

Step three

After 15 minutes, turn off the heat and leave the rice to brew under the lid for 10-15 minutes. We repeat: do not remove the lid!

Step four

While the rice is infused, prepare the dressing. There is a golden rule for dressing: 4 parts rice vinegar + 1 part sea salt + 2 parts white sugar.

That is, you will need approximately the following set:

• rice vinegar – 4 tbsp.
• salt – 1 tbsp.
• sugar – 2 tbsp.

So, mix rice vinegar with salt and sugar. Heat the mixture, but do not boil. Stir until the salt and sugar are completely dissolved and let it cool.

Step five

Pour the resulting dressing into the rice (500 g of rice requires 135 ml of dressing). Stir the rice with a spatula, breaking up the lumps into separate grains. Try not to put too much pressure on the rice so that it does not turn into mush.

Step six

Cool the rice. After that, you can start cooking the rolls.