Perfect Sushi Rice Recipe

Place 2 cups of sushi rice in a fine mesh colander.

Set the colander inside a large bowl and fill with cold water.

Swish the rice gently with your hands to release surface starch. The water will turn cloudy.

Lift the colander out and dump the cloudy water.

Repeat this process 10 or more times until the water runs almost clear.

For Rice Cooker:

• • Add rinsed rice and 2.5 cups water to the rice cooker.
• • Optional: add a small piece of kombu for extra umami.
• • Cook according to your rice cooker's settings.

For Stovetop:

• • Add rinsed rice and 2.5 cups water to a pot.
• • Optional: add kombu.
• • Bring to a boil, then reduce heat to low and cover.
• • Cook for 15-18 minutes until water is absorbed.
• • Remove from heat and let steam, covered, for 10 minutes.

Line a cookie sheet with parchment paper.

Spread the hot cooked rice out in a thin, even layer.

Let it cool completely at room temperature (15-20 minutes).

In a small saucepan, combine:

• • 1/4 cup rice vinegar
• • 1/4 cup sugar
• • 1 teaspoon salt

Heat gently over low heat, stirring until sugar and salt dissolve completely.

Remove from heat and let cool to room temperature.

Transfer the cooled rice to a large mixing bowl.

Drizzle 2-3 tablespoons of seasoning syrup over the rice.

Using a rice paddle or wooden spoon, gently fold the rice to distribute the syrup.

Taste the rice. Add more syrup gradually, 1 tablespoon at a time, until it tastes balanced.

💡 You want subtle sweetness, tang, and salt - not overpowering.

Transfer the seasoned rice to an airtight container.

Refrigerate for 30-60 minutes to let it firm up.

Your perfect sushi rice is ready! Use it for poke towers, sushi rolls, rice bowls or any dish that needs high-quality sticky rice.