Looking for more seafood recipes? Try Lobster Roll, Poke Bowl, or Easy Homemade Crab Cakes!
Why I love this recipe:
Authentic – This recipe is courtesy of our wonderful Japanese friend, Maria, who was kind enough to have us in her home to make Sushi! We loved learning about her culture and soaking up her knowledge of of how to make sushi rice, California Rolls, spicy Tuna Rolls, Tamaki hand rolls and more.Easy – Just a few simple steps and you will be making sushi rice like a pro! Make sure to follow Maria’s tips for easy sushi rice.FUN! – Once you know how to make sushi rice you can enjoy sushi making nights with friends, or just impress your family by making sushi from home.
Did you know that Sushi means sour rice because the rice is seasoned with a vinegar mixture. Sushi rice is used to make sushi rolls, sushi or poki bowls, sushi burritos, sashimi and nigiri.
Pro Tips for Perfect Sushi Rice:
Sushi Recipes:
California RollSpicy Tuna Roll
Tools Needed:
Japanese RiceWooden Sushi Rice Bowl (we use the 14 inch size) or Shallow plastic bowlPaper Plate or Japanese FanNon-stick rice paddle
This post contains affiliate links. Cook Rice on the stovetop, instant pot or in a rice cooker.
Stovetop: Add rice and water to a medium saucepan. Close the lid and bring it to a boil over medium heat. Once water is boiling, reduce heat (keep covered) and cook for 13 minutes. Remove from heat and rest for 10 minutes.Instant Pot: Add water and rice to Instant Pot. Cook on High pressure for 4 minutes, with a 10 minute natural release.Rice Cooker: Add water and rice and use white rice setting.
Fluff/Slice Rice: Use a flat plastic paddle (rice cookers often come with these), or silicone spatula, to “slice” the rice in the pot, at a 45 degree angle to fluff it. Make Sushi Vinegar: For the sushi rice seasoning, stir sugar, salt, and rice vinegar together. Heat the mixture for 20-30 seconds in the microwave, and then stir it, to make sure the sugar is dissolved. Transfer hot rice to Bowl: Wet a wooden sushi rice bowl, or a large plastic shallow bowl with water (to help keep the rice from sticking). Dump any excess water. Add the rice and continue to “slice” the rice at a 45 degree angle to fluff it and separate the chunks of rice. Cool to Room Temperature: It’s essential to allow the rice to cool to room temperature before making sushi! If the rice touches the Nori when it’s warm, the Nori will wrinkle and shrink. Cover Rice: Once at room temp, cover sushi sticky rice with a damp towel to keep it from drying out, while you prepare your California Roll or Spicy Tuna Roll.
