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Sushi Rice (Japanese Short-Grain Rice)
A step‑by‑step guide to perfectly cooked Japanese short‑grain sushi rice. The method works on the stovetop or in an electric pressure cooker and includes soaking, precise water ratio, steaming, and resting for fluffy, slightly sticky rice ideal for sushi, onigiri, or Korean kimbap.
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Cost Breakdown
Critical Success Points
- • Soaking the rice for 30 minutes
- • Bringing the rice to a rolling boil with the lid on
- • Simmering without lifting the lid until water is fully absorbed
Safety Warnings
- • Handle the hot saucepan with oven mitts; steam can cause burns.
- • Keep children away from the stove while the rice is boiling.
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