Sushi Rice

Recipe from Kazu Takahashi and Masakazu Hori

Adapted by Matt Lee and Ted Lee

Sushi Rice
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
1 hour
Rating
5(1,337)
Comments
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Back in 2002, Matt and Ted Lee reported on how home cooks had started making sushi with ever-increasing frequency. Among the recipes they brought to The Times was this one, for sushi rice, short-grained rice bolstered by the flavors of vinegar sugar and salt, adapted from “The Great Sushi and Sashimi Cookbook,” by Kazu Takahashi and Masakazu Hori. Use it as a backdrop for your own home-rolled sushi, or pair it, as the article suggests, with various kinds of sliced fish and vegetables, pickled ginger and wasabi for a chirashi sushi bowl. —Matt Lee And Ted Lee

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Ingredients

Yield:6 cups
  • 2cups sushi rice
  • 2tablespoons sugar
  • 1teaspoon salt
  • ⅓cup rice vinegar
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

253 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 56 grams carbohydrates; 0 grams dietary fiber; 4 grams sugars; 4 grams protein; 192 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a fine strainer, rinse the rice with cold running water, until water runs clear. Pour rice into pot with 2 cups cold water; let sit 30 minutes.

  2. Step 2

    Bring rice to a boil over medium-high heat; immediately turn heat to low, and cover. Cook 10 minutes, remove from heat and let sit, covered, 15 minutes. In a small saucepan, dissolve the sugar and salt in the rice vinegar over a low flame. Pour evenly over rice and fold gently with a wooden spoon to mix. Leave rice in front of a fan, or fan with a piece of cardboard for 15 minutes or until rice is just above room temperature.

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Ratings

5 out of 5
1,337 user ratings
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Comments

Me

1 cup rice 1.25 cups water 2 tablespoons rice vinegar 1 tablespoon sugar 1/2 teaspoon salt

mollyavalon

I spread leftover rice on parchment paper on a cookie sheet and stick it in the freezer. When it's frozen I break it up and put it in a plastic bag. Microwave single servings. This has been life-changing. What's for dinner? Rice bowls in 5 minutes depending on what's in the fridge. Fried rice. Made soup? Throw in a little rice. Etc.

Jeff

Replace the sugar with Mirin

Katherine

Followed the instructions to the letter and ended up with undercooked rice. I think the problem was insufficient water (2 cups water to 2 cups rice) and insufficient heat to cook the rice. I then switched to Alexa Weibel’s instructions in her Yaki Onigiri recipe (1.75 cups water to 1.5 cups of rice and higher cooking temp). It worked perfectly.

West

Amazing, simple, and most importantly, delicious.

WB

Made this second time after enjoying and realized i made mistake the first time -made 1/2 recipe w one cup of rice with full amount of water and it came out fine. 2nd time used half and the water level was too low - top of rice was uncooked.

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Credits

Adapted from "The Great Sushi and Sashimi Cookbook," by Kazu Takahashi and Masakazu Hori (Whitecap Books, 2001)

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