I Learned To Make This Sushi Rice So I Could Host My Own Sushi Parties

Delish

Learn a few simple steps, and you'll be turning out sushi rice for all your favorite sushi rolls and bowls in no time!

Transcript

00:00Hey, it's Tia in the Delish Kitchen studios.

00:03Sushi rice is an art that many chefs

00:05take years and years to master,

00:07but that doesn't mean that you have to go to a restaurant

00:10to get really good sushi rice.

00:13I'm gonna show you a simple technique

00:15to make your own at home.

00:16You can whip it up any night of the week.

00:19The rice of choice here is a short-grained,

00:21high-quality Japanese rice,

00:23often sold as sushi rice in the U.S.

00:26We are gonna soak this rice

00:28in at least an inch of cold water for 15 minutes.

00:32Soaking is going to sort of kickstart that cooking process

00:37by softening the rice slightly,

00:39and it also, and more importantly,

00:41is gonna mean that the rice is gonna cook more evenly.

00:45As soon as we're done soaking,

00:47we're going to drain the rice through a fine-mesh sieve

00:51and then run some water over it until the water runs clear.

00:54So now that our rice is completely drained

00:57and we've shaken out as much excess water as possible,

01:00we're ready to get it into the pot.

01:02So you're just going to pour the rice in

01:04and then add a cup and a quarter of cold water

01:07and bring it to a simmer.

01:10If you start rice in hot water,

01:11the hot water actually prevents the rice grains

01:14from sticking together.

01:16So now our rice has come to a boil,

01:18so we are going to reduce the heat to about medium-low

01:21so it's just at a simmer, cover,

01:24and let it simmer for 15 minutes

01:26or until all of that water has been absorbed.

01:29At this point, our sushi rice has been simmering

01:32for about 15 minutes.

01:33We are going to turn off the heat

01:35and add a paper towel in between the lid

01:38and the top of the pot.

01:39This towel is going to absorb excess moisture

01:43that might be hanging around in the air in the pot,

01:46and that's going to result in rice that is fluffier.

01:49We're gonna let this sit for about 10 minutes.

01:52So while the rice is finishing its steaming,

01:55we are gonna work on our seasoned vinegar mixture.

01:58So into the bowl, we're gonna put our rice vinegar,

02:00our granulated sugar, and our salt.

02:02We're gonna microwave this for 30 seconds

02:05and then stir to make sure the sugar and the salt

02:07has all dissolved into the vinegar.

02:09If it hasn't, microwave in 10-second intervals,

02:12stirring in between until it's totally dissolved.

02:16So the 10 minutes are up.

02:17You can see the rice is totally cooked.

02:19There are distinct grains.

02:21We're gonna get the rice out onto a bare metal sheet pan

02:24and scoop it into an even layer.

02:26It's gonna help us season the rice more evenly.

02:30It's also a very traditional technique for cooling the rice.

02:35We are gonna very gently sprinkle

02:38the vinegar mixture over top.

02:40You're just gonna take the spatula

02:42and you're gonna gently mix and fluff the rice.

02:45I like to think about it as a combination

02:46of folding and fluffing.

02:54So as you can see, sushi rice

02:57isn't just for traditional sushi.

03:01I have my beautiful bowl here,

03:02and to be honest, on any given weeknight,

03:05this is pretty much all I need.

03:07For this and other technique-forward recipes,

03:10stick around on delish.com.

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