Sushi Rice

Name: Sushi Rice
Prep time: 15 min
Total time: 45 min
Yield: About 5 cups
Ingredients: 1/3 cup seasoned rice vinegar; 1/2 tablespoon sugar; 1/4 teaspoon kosher salt; 2 cups raw sushi rice

Sushi Rice Japanese Main Dish Easy

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About 5 cups Easy

Total: 45 mins Active: 15 mins

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Ingredients (4)

1/3 cup seasoned rice vinegar
1/2 tablespoon sugar
1/4 teaspoon kosher salt
2 cups raw sushi rice

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Nutritional Information

Calories241
Fat0.38g
Saturated fat0.1g
Trans fat0g
Carbs52.74g
Fiber0g
Sugar1.1g
Protein4.3g
Cholesterol0g
Sodium79.72mg
Nutritional Analysis per serving (6 servings) Powered by

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Sushi rice, while not terribly exciting on its own, is the most important part of sushi. In Japan, recipes and techniques vary greatly and are often kept confidential. Start by buying good-quality short grain rice and make sure to rinse it well before you start cooking. After it’s cooked, it’s important that the vinegar mixture is ready and sprinkled evenly over the rice while barely being turned, so it’s well distributed to each grain of rice. If the end result is fluffy, shiny, and evenly flavored, then you’ve done it correctly.

by Amy Machnak

Tips for Sushi

Tip

How to Store Sushi

Storing sushi rolls can be quite tricky, as most are made with a variety of different ingredients. The best approach is to rid the roll of any excess water, wrap it tightly in plastic wrap, and store it in a sealed container to prevent air from coming into contact. Stored sushi should never be consumed beyond one day.

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Next: How to Freeze Sushi

Tip

How to Freeze Sushi

You do not want to freeze sushi. Cooked rice and seaweed are not appetizing when thawed. Most sushi fish is also pre-frozen upon arrival and should not be frozen again.

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Next: How to Pick Sushi

Tip

How to Pick Sushi

Not all fish and shellfish are meant to be consumed raw. To avoid the presence of parasites and bacteria, it’s important that all sushi fish be pre-frozen prior to consumption. This will help to kill things like worms, which are extremely common in salmon. It also goes without saying that fish must be fresh. Most sushi fish is caught, gutted, and immediately iced to ensure that bacteria has little time to begin growing. Be sure to ask a grocery store professional for guidance before purchasing.

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Next: How to Store Sushi

Instructions

1In a small bowl, stir together the vinegar, sugar, and salt until the latter are dissolved.
2Put the rice in a large bowl and cover with cold water. Using your hands, swirl the rice to wash it, then drain off most of the water. Repeat until the water runs clear—this will probably take 3 rinses. Drain the rice into a fine-mesh strainer and let it sit for 5 to 10 minutes.
3Put the rice in medium saucepan with a tight-fitting lid. Add 3 cups of cold water. Bring to the boil over high heat, then lower the heat to maintain a steady simmer. Cook, covered, until the water is absorbed, 10 to 15 minutes.
4Spread the cooked rice onto a rimmed baking sheet and slowly pour the reserved vinegar mixture over it, turning the rice gently to combine. Set the rice aside, fanning it occasionally with a sheet of paper until it comes to room temperature, about 15 minutes. Use within an hour.

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In this episode of Kitchen Essentials, we visit sushi master Nozomu Abe at his celebrated omakase restaurant, Sushi Noz in NYC. Noz has been perfecting his craft for over 20 years, and it shows in his obsessive attention to detail when it comes to his food and the exclusive dinner experiences he offers. At Sushi Noz you will find Edomae sushi, a style that focuses on the treatment of ingredients through preservation of the fish, and a particular preparation of the rice. These processes are all part of the performance Abe puts on for his diners at his counter every night. When it comes to his favorite tools, he shows us both his prep and counter knives; His binchōtan coals and gril,l which he brings out to show customers how he sears and smokes delicate morsels of tuna or eel. After that he talks to us about the most important element of sushi, and the tool that is essential for him to make it: the rice and his traditional hagama. Setting the stage for his performance, is a space carefully curated to look, smell and feel like a traditional omakase in Japan, complete with a traditional hinoki refrigerator that he specifically commissioned for the restaurant, and a beautiful collection of Japanese ceramics both old and new, that lend the final touches to this unique food experience.