Sushi Rice

Sushi rice
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Here is my recipe for sushi rice. It is an essential part of Japanese inspired dishes, from bento boxes to sushi bowls and poke bowls.

Begin by washing rice. This is important to remove the excess starch. Place the rice into a saucepan and add plenty of water to the pan then gently stir and mix the rice with your hand. When the water becomes cloudy with starch, pour the water away, keeping the rice in the pan/bowl with your hand. Repeat this step up to 3-5 times or until the water becomes clear. After washing the rice, drain.

Now boil the rice, add plenty of fresh water to your rice in the saucepan. Put on the stove and bring to the boil. Once boiling, turn the heat down to low and let the rice simmer for about 15 mins.

Once it has simmered, turn the heat off the stove, drain the water and let the rice sit in the saucepan and rest/steam for a further 5 mins.

After the 5 mins, put the rice into a large bowl and gently stir in the sushi rice vinegar folding the rice and mixing in the vinegar. IF you prefer plain rice, it is now ready to use.

I usually sprinkle black sesame seeds and some dried crispy onions (I found these in Ikea!)

sushi rice with black sesame seeds and crispy onions
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5 from 3 votes

Sushi rice

a simple recipe to make sushi rice for your sushi rolls and and sushi bowls
Prep Time5 mins
Cook Time15 mins
rest/steam5 mins
Total Time25 mins
Course: Side Dish
Cuisine: Japanese
Servings: 6
Calories: 258kcal

Ingredients

  • 400 g sushi rice
  • 20 ml sushi vinegar
  • 1 tbsp black sesame seeds
  • 1 tbsp crispy fried onions

Method

  • Begin by washing rice. This is important to remove the excess starch. Place the rice into a saucepan and add plenty of water to the pan then gently stir and mix the rice with your hand. When the water becomes cloudy with starch, pour the water away, keeping the rice in the pan/bowl with your hand. Repeat this step up to 3-5 times or until the water becomes clear.
  • Now boil the rice, add plenty of fresh water to your rice in the saucepan. Put on the stove and bring to the boil. Once boiling, turn the heat down to low and let the rice simmer for about 15 mins.
  • Once it has simmered, turn the heat off the stove, drain the water and let the rice sit in the saucepan and rest and let off steam for a further 5 mins.
  • After the 5 mins, put the rice into a large bowl and gently mix in the sushi rice vinegar. its like a dressing a salad, This is now ready to use.
  • Sprinkle black sesame seeds and dried crispy onions on top just before serving

Nutrition

Calories: 258kcal | Carbohydrates: 55g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 10mg | Potassium: 58mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1IU | Calcium: 21mg | Iron: 1mg

(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).

Tried this recipe?Mention @thepbdad or tag #thepbdad!

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