Homemade Sushi Rice Easy High Protein
Perfectly cooked sushi rice is the quiet, unassuming foundation of any great sushi roll. This recipe strips away the intimidation, handing you the keys to glossy, perfectly seasoned, and delightfully sticky grains that will transform your homemade sushi from a sad approximation into a genuine celebration.
Equipment
- fine mesh sieve
- Heavy-bottomed pot with tight-fitting lid (or rice cooker)
- Small saucepan
- Large shallow non-metallic bowl (wooden hangiri, glass, or ceramic)
- Rice paddle or wooden spoon
- Paper plate or magazine (for fanning)
- Clean Kitchen Towel
- Measuring cups and spoons
Ingredients
- 2 cups Japanese short-grain white rice like Nishiki or Botan
- 2 ½ cups cold water
- ⅓ cup rice vinegar
- 3 tablespoons granulated sugar
- 1 ½ teaspoons kosher salt
Instructions
- Rinse the rice: Place the rice in a fine-mesh sieve and rinse under cold running water, gently swirling the grains with your hand, until the water runs almost completely clear. This removes excess surface starch.
- Cook the rice: Transfer the rinsed and drained rice to a heavy-bottomed pot (or rice cooker). Add the 2 ½ cups of cold water and the piece of kombu, if using. If using a pot, bring to a boil over medium-high heat, then reduce heat to low, cover tightly, and simmer for 18 minutes. Do not lift the lid. After 18 minutes, turn off the heat and let it steam, still covered, for another 10 minutes.
- Prepare the sushi vinegar: While the rice is cooking, combine the rice vinegar, sugar, and salt in a small saucepan. Warm over low heat, stirring occasionally, just until the sugar and salt have completely dissolved. Do not let it boil. Remove from heat and let cool slightly.
- Season the rice: Dump the hot cooked rice into a large, shallow, non-metallic bowl. Remove the kombu. Use a rice paddle or wooden spoon to spread the rice out in an even layer. Drizzle the warm vinegar mixture evenly over the rice.
- Fold and fan: Using a slicing and folding motion, gently incorporate the vinegar into the rice. Do not stir or mash. As you fold, fan the rice with a paper plate or magazine to help it cool and achieve a glossy sheen. Continue folding and fanning for about 2-3 minutes, until the rice has cooled to body temperature.
- Keep covered: Transfer the seasoned rice to a clean bowl and cover with a damp, clean kitchen towel to prevent it from drying out. Use within a few hours.
Notes
For best results, use Japanese short-grain rice; long-grain will not work. If using seasoned rice vinegar, omit the sugar and salt from the recipe. To store leftovers, keep covered with a damp towel at room temperature for up to a few hours; do not refrigerate, as it will harden. For a high-protein twist, fold in 1-2 tablespoons of toasted sesame seeds or a drizzle of toasted sesame oil after seasoning.