No Rice Cooker? No problem. Just a little tweaking and TLC and you will have tender grains of rice fit for your best maki rolls. Make extra and save some for day after fried rice. Or use in our Vegan Sushi.
The word SUSHI means rice. Did you know that in Japan, sushi masters train for an average of 7 years just learning to cook rice?! You can cut that time short quite a bit, just follow the directions below and enjoy!
- Cook Time
- Prep Time
- 4 CupsServings
- 2 cups sushi rice (small starchy rice that cooks up tender)
- 2 cups cold water
- ½ cup rice vinegar
- ¼ cup sugar
- 1 tablespoon sea salt
1. Wash rice with cold water, stirring the grains frequently, until water is clear. Drain rice and allow to dry for 15 minutes.
2. Whisk together rice vinegar, sugar and salt and set aside.
3. Cook rice in rice cooker according to directions, or simmer rice in 2 cups cold water for 15 minutes, partially covered. Turn off heat and allow rice to steep for 15 minutes more.
4. Turn rice out onto a large sheet pan. Pour vinegar mixture over rice and with a spatula or rice paddle, turn rice over gently while trying not to break the grains, this is all about tender and pretty rice!
5. Fan the rice with a pan to dry the rice and get rid of the steam that can take rice from al dente to mushy.
6. Once the rice has cooled a bit and has absorbed the delicious vinegar mix, transfer to a bowl and keep warm. Extra rice can be refrigerated and turned into amazing fried rice within 3 days.