Sushi Rice
The base of every great roll - properly seasoned Japanese short‑grain rice. 25 minutes, no sushi bar needed.
Ingredients
- 200g Japanese short‑grain rice (sushi rice)
- 250ml water
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp salt
- 1 tsp toasted sesame seeds (optional)
- Nori, pickled ginger, and soy sauce to serve
Instructions
Rinse the rice under cold water until the water runs almost clear. Drain well and let it rest for 20–30 minutes.
Place the rice and water in a small pot. Bring to a boil, then cover and reduce to low heat. Cook for 15–18 minutes, then turn off the heat and let it steam, covered, for 10 more minutes.
While the rice steams, combine rice vinegar, sugar, and salt in a small bowl. Stir over low heat until the sugar and salt dissolve, then let cool.
Transfer the cooked rice to a wide, non‑metallic bowl. Gently fold in the vinegar mixture with a wooden spatula, using a slicing motion to avoid mashing the grains.
Fan the rice with a fan or piece of cardboard as you mix to cool it quickly and give it a glossy, slightly sticky finish.
Once cool, sprinkle with sesame seeds if using and cover loosely with a damp cloth until ready to use.
Shape or roll as needed, then serve with nori, pickled ginger, soy sauce, or your favorite fillings.
Sushi rice is the quiet hero of every roll.
The fish and the nori get the spotlight, but the real magic is in this sticky, slightly sweet, perfectly seasoned grain.
If you ever thought sushi rice was complicated, it’s not — it’s just rice, a bit of vinegar, and a gentle hand.
Make this once, and you’ll never feel guilty about that leftover bowl of sushi‑grade disappointment again.