Ingredients
Scale
- 2 C sushi rice
- 2 C water, plus more for rinsing
- 2 Tb rice vinegar
- 2 Tb sugar
- 1 Tb kosher salt
Instructions
- Cook: Place the rice in a fine mesh strainer and rinse the rice until the water runs clear. Use your hands to be sure all the grains are rinsed well. Place the rinsed rice into a medium pan or rice cooker with the 2 cups of water over high heat. Once the water begins to boil, cover the pot and reduce the heat to the very lowest setting. Cook for 15 minutes. Once the rice has finished cooking, remove from the heat, leave the lid on and let it sit for another 10 minutes.
- Combine: the vinegar, sugar and kosher salt in a small microwave safe cup and microwave for 30 seconds. Once the rice has sat for 10 minutes, fold in the seasoning liquid with a large rubber spatula.
- Allow the rice to come to room temperature before using. It becomes sticky as it cools off. You can speed this process up by spreading it onto a baking sheet to cool. Store leftover rice in the fridge in an airtight container for up to one week.
Notes
Click here for Instant Pot Sushi Rice Instructions
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Boiled
- Cuisine: Asian
Nutrition
- Serving Size: 1/4 C
- Calories: 128
- Sugar: 1 g
- Sodium: 207 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 2 g
- Carbohydrates: 11 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 0 mg
Keywords: sushi rice recipe, Instant Pot sushi rice