in Japan

Sushi rice

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Ingredients for 1 servings:

  • 250 g rice (sushi rice)
  • 375 ml water
  • 3 tbsp rice vinegar
  • 1 tbsp mirin
  • 1 tsp salt
  • 2 tsp cane sugar

Instructions

Working time approx. 5 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

Rinse the rice until the water runs clear. Bring the rice to a boil with 375 ml of water, cover, and let it swell on low heat for 15 minutes. Remove from the heat and let it swell for another 15 minutes. Combine the rice vinegar, mirin, salt, and brown sugar in a saucepan over medium heat until dissolved, then let it cool. Pour the liquid over the rice, cover with a damp cloth, and refrigerate. Once the rice has cooled, it can be used to make sushi.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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