Simple Sushi Rice Recipe
After a year of refining my sushi technique, I'm thrilled to say we've mastered the art of making mouthwatering sushi at home without breaking the bank! I’ll guide you through the steps and share our favorite combinations, cherished by both family and my sushi workshop attendees.
Mastering sushi rice preparation is crucial, and after experimenting with different methods, I believe this simple recipe yields the best results to suit our tastes.
All ingredients listed are readily available online from Asian markets and are affordably priced, ensuring you can enjoy multiple sushi-making sessions.
The rice quantity in this recipe is designed for 10-12 rolls, enough for a satisfying sushi meal for four hungry individuals!
Measure 500g of sushi rice into a deep bowl (I've been using the Hakumaki brand recently).
Cover the rice with plenty of cold water, gently wash the rice, then drain the water. Repeat this process 3-4 times.
Use a saucepan with a thick bottom, although I prefer high-sided pans to boil rice (I use a 28cm one). Add the rice and pour 750ml of cold water over it, mixing thoroughly. Heat the pan until it reaches a strong boil.
Once the rice reaches a steady boil, lower the heat to a gentle simmer and set a timer for 10 minutes.
Using a timer (even your phone's) is crucial to avoid losing track of time—an essential aspect of any recipe.
After the timer goes off, turn off the heat but keep the pot lid on. Do not lift the lid or stir.
Set a timer again for 15 minutes.
Meanwhile, prepare the rice seasoning: pour 100ml of rice vinegar, 40ml of mirin, 40g of sugar, and 15g of salt into a saucepan. Add a small piece of dried kombu seaweed, about 3x3cm, if available, to impart a subtle sea touch.
Bring the mixture to a boil, stirring continuously until the sugar and salt dissolve completely. Once it begins to boil, remove from heat and set aside.
After the second 15-minute timer, remove the lid and transfer the rice to a larger tray or bowl to halt the cooking process. I use a 20x30cm glass tray from Ikea.
Immediately pour the prepared vinegar mixture over the rice (without the seaweed) and stir with a wooden spoon to ensure the rice is evenly coated and fully absorbs the mixture.
Allow the rice to cool for at least 1-2 hours before forming sushi rolls. Initially, cover with a towel, then with foil if necessary.
I usually prepare the rice 3-4 hours in advance—maybe in the morning—so I can make rolls in the afternoon. If you have leftovers or need to pause, cover and refrigerate the rice for use the following day.
Here are the rest of the steps for the Sushi Recipe...
Enjoy your meal!
