Mom’s Sushi Rice
Mom’s Sushi Rice
Mom's Sushi Rice is a tried-and-true recipe passed down for making beautifully seasoned rice that’s ideal for sushi. Short-grain rice is rinsed and cooked until tender, then gently folded with a warm mixture of rice vinegar, sugar, and salt to create a delicate balance of sweetness and tang. Whether you’re building classic rolls, hand-pressed nigiri, or poke bowls, this rice is the perfect base. Cool slightly before using for the best texture—and don’t skip the fan if you want to get traditional!
Ingredients
Equipment
Method
- Place rice into a large, deep bowl. Fill with cold water and rub rice together with hands until water turns milky white. Pour off cloudy water, being careful not to pour out rice. Repeat 3 or 4 times until you can see rice through 3 inches of water.
- Drain rice in a fine strainer, then place into a saucepan along with konbu and 3 cups water. Allow to stand for 30 minutes. Stir together rice vinegar, sugar, and salt until dissolved in a small bowl; set aside.
- Cover, and bring rice to a boil over high heat, then reduce heat to low, and simmer for 15 minutes. Remove from heat and allow to stand, covered, for 5 minutes.
- Scrape rice into a bowl; remove and discard konbu. Stir in vinegar mixture until well incorporated and no lumps of rice remain. Allow to cool at room temperature. For a shinier appearance, use an electric fan to cool rice rapidly.
Nutrition
Notes
Mom’s Sushi Rice is the perfect foundation for rolls, bowls, or hand-pressed sushi lightly sweet, vinegared, and perfectly sticky.
