Sushi Rice (Japanese Short-Grain Rice)

Ingredients

• 200 g Short‑grain Japanese sushi rice (Rinsed and soaked 30 min; short‑grain gives the characteristic stickiness)
• 220 ml Water (Use 110 ml water per 100 g rice (1.1 : 1 ratio))

Instructions

1. Rinse the rice

   Place the rice in a fine‑mesh colander and rinse under cold running water, stirring gently, until the water runs clear (about 1‑2 minutes).

   Time: PT5M

2. Soak the rice

   Transfer the rinsed rice to a bowl, add the measured 220 ml water, and let it soak for 30 minutes.

   Time: PT30M

3. Drain the rice

   After soaking, pour the rice into the colander and let it drain thoroughly for about 2 minutes.

   Time: PT2M

4. Cook – bring to boil

   Place the drained rice back into the saucepan, add the same 220 ml water, cover with the lid, and bring to a rolling boil over high heat.

   Time: PT8M

5. Simmer

   When the water reaches a vigorous boil, reduce the heat to low and let the rice simmer, still covered, until all water is absorbed (7‑8 minutes).

   Time: PT8M

6. Rest the rice

   Turn off the heat, keep the lid on, and let the rice sit undisturbed for 15 minutes.

   Time: PT15M

7. Fluff and serve

   Remove the lid, gently fluff the rice with a wooden paddle or fork, and serve warm or at room temperature.

   Time: PT2M

Nutrition Facts

Calories

390

Protein

4 g

Carbohydrates

84 g

Fat

0.4 g

Fiber

1 g

Ingredient Substitutions

• Instead of Short‑grain Japanese sushi rice: Calrose rice, Other short‑grain rice

Equipment Needed

• Medium saucepan with lid
• Fine‑mesh colander or strainer
• Measuring cup or kitchen scale
• Wooden rice paddle or fork (optional)
• Timer (optional)

Critical Steps — Do Not Skip

• 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

Chef Tips from the Video

• Use a wooden rice paddle (shamoji) to avoid crushing grains.
• If making sushi, spread the hot rice on a wooden sushi‑oke (hangiri) and fan it while mixing in seasoned rice vinegar for a glossy finish.
• A pinch of salt added to the cooking water can enhance flavor without affecting the traditional texture.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat gently with a splash of water or steam.

Freezer: Portion and freeze in airtight bags for up to 1 month. Thaw in the refrigerator and reheat with steam.

Room temperature: Do not leave at room temperature longer than 2 hours to avoid bacterial growth.

Make-Ahead Tips

• Cook the rice a day ahead, cool quickly, and store in the fridge. Use a damp towel over the container when reheating to restore moisture.
• For sushi, season the cooled rice with a mixture of rice vinegar, sugar, and salt after cooking.