Go Back
+ servings
Sushi rice without a rice cooker recipe
Print Pin
No ratings yet

Sushi rice recipe (without rice cooker)

This recipe makes enough rice for around 12 sushi rolls.
Course Main Course
Cuisine Japanese
Keyword Sushi
Prep Time 40 minutes
Cook Time 20 minutes
Servings 2 people
Calories 737kcal
Author Joost Nusselder

Equipment

  • a large pot with a lid
  • a large bowl
  • wooden spoon (for mixing)

Ingredients

  • 2 cups sushi rice
  • 2 ½ glasses water (approximately)
  • 4 tbsp seasoned rice vinegar (sushi vinegar)
  • 2 tbsp sugar
  • 1 tbsp salt

Instructions

Step 1: Wash the rice

  • Put the rice in a large pot. Fill with cold water and then immediately drain the water.
  • Next, repeat the process and rewash the rice. Rinse and drain.
  • With your fingers, stir the rice to make sure any impurities are removed.
  • Repeat the washing process two more times. The water you throw out must be completely clear. This means the rice is clean.
  • Now, fill up the pot with water once again and let the rice soak for approximately 30 minutes.
  • Drain the water after 30 minutes. Now, you’re ready to start cooking.

Step 2: Cook the rice

  • Put the rice in the pot and fill the pot with water until it covers the rice well. Don’t cover with the lid yet. Make sure that there is about 20% more water than rice in the pot.
  • Bring the rice to a boil, then reduce the heat to low. Make sure to stir continuously, so the rice doesn’t get clumpy.
  • Now, put the lid on and reduce the heat to a minimum. Let the rice cook for about 12-14 minutes or as directed on rice packaging.
  • Start to check if the water is evaporated after about 12 minutes of cooking time.
  • Always check the water because once it evaporates, it takes a matter of seconds for the rice to stick to the bottom and burn. Thus you have to be very quick to remove the pot from the stove.
  • The rice is ready after all the water is evaporated. At this time, you should have only rice in the pot.
  • Now, take out the rice and put it in a large bowl where you can mix it.
  • Tip: If the rice is stuck to the bottom, don’t use those bits at all. It will make the sushi taste bad.

Step 3: Rice vinegar

  • In this step, you need to use seasoned rice vinegar (also called sushi vinegar) and mix it with the rice.
  • In your bowl, mix the hot rice with the 4 tbsp of seasoned rice vinegar. Mix very gently and slowly to avoid crushing the rice. Use a wooden spoon because it makes it easier to mix, and wood doesn’t chemically react with sushi rice, which means it doesn’t alter the taste.
  • Add in the sugar and salt and continue mixing.
  • Once you’re done mixing, cover the bowl with cling film or a towel and let it cool until you make the sushi rolls.
  • Tip: If you find it hard to mix the rice and vinegar, split the rice in the middle first. Then, keep turning in the opposite direction, then switch. Make sure to mix slowly and apply light pressure.

Nutrition

Calories: 737kcal | Carbohydrates: 163g | Protein: 13g | Fat: 1g | Saturated Fat: 1g | Sodium: 3517mg | Potassium: 144mg | Fiber: 5g | Sugar: 12g | Calcium: 33mg | Iron: 3mg