While the rice is cooking, heat the rice vinegar, sugar and sea salt together in a small saucepan over medium-high heat until the mixture nearly reaches a simmer.

Look for Japonica rice, cultivated in Japan and Korea – it has a short, rounder grain and a texture that makes it perfect for shaping into sushi. The rice used to make sushi is short-grain, but a specific type that has a unique flavour to other short-grained rice and behaves differently when cooked.Because you are adding a liquid seasoning to the rice, you need to follow cooking instructions so you don’t end up with wet rice. Reduce heat to medium-low to maintain the simmer, and cook for 16-18 minutes or until all of the liquid is absorbed and the rice is tender. Information about personalization, the use of your data, and options to unsubscribe can be found in our privacy policy.

Good sushi rice should look polished and shiny, and the individual rice grains should stay fairly separated instead of being all smooshed together. But the stovetop method will work well too — just note that gas and electric stoves can make a difference in cook time, so double-check that your rice is tender before removing it from the heat. The vinegar added in made it absolutely delicious– I subbed palm sugar for the regular sugar, which I highly recommend. This was easy to make (made on the stovetop w/the extra 1/4 cup of water recommended), even for a beginner cook as myself, and turned out amazing! Sushi Rice is part of the Japonica rice family and are short, slightly translucent grains of rice that are ideal for making all types of sushi.Rinse the rice with cold water in a large fine mesh strainer for 1-2 minutes, or until the water runs very clear. The good news for us is that excellent sushi rice is quite easy to make at home in either a rice cooker, pressure cooker or on the stovetop. I admittedly go the non-traditional route and just use a basic mixing bowl and spatula for the rice-folding process, which is a method that has always works just fine for us.