This sticky rice is so delicious that you’ll want to use it for more than just sushi!
Table of Contents
Sushi is one of my favorite foods. And part of that has to do with the rice. Sushi rice, or “shari” in Japanese, is the heart of any good sushi dish. You pretty much can’t make sushi without it. But the thing is, I don’t make a lot of sushi, because it’s deceptively difficult to make. I like to keep that to the professionals. That said, I make a lot of sushi rice because it’s the perfect bed for saucy Asian recipes.
Sushi rice is known for its slightly sticky texture and delicate balance of sweetness, saltiness, and tanginess, due to the vinegar and sugar mix. And again, you don’t need to use sushi rice only in sushi. The sticky factor and meatiness of this rice are especially awesome for chopstick users like myself!
Also, if you’re looking to expand your rice repertoire, try this versatile rice and cabbage recipe. It works well as a base for both Asian and Indian dishes. Watching your carbs? Cauliflower fried rice is an excellent alternative!
Is Sushi Rice Recipe Healthy?
Sushi rice’s carb content provides plenty of energy. However, it’s not a complex carb, so you’re not getting much fiber. So whether this is “healthy” depends upon your personal take on carbohydrates. Then there’s the small but mentionable amount of sugar used in the recipe. If you’d like to lower the sugar content, you can still make rice without the vinegar and sugar mix. It’ll still be sticky enough for homemade sushi or whatever you plan to use the rice for.
Why Rinse the Rice?
Most people don’t rinse their rice before cooking, and usually, that’s okay. Not so with sushi rice! Rinsing the rice removes excess starch. Too much starch makes the rice too sticky, which you’d think would be a good thing for sushi rice—too much stickiness can even give the rice a gummy texture. A thorough rinse under cold water ensures each grain maintains the right amount of separation and stickiness. This simple step improves the rice’s texture and gives it a restaurant-quality taste!
INGREDIENTS
- 2 cups Japanese short-grain rice
- 2 cups water
- 1/4 cup rice vinegar
- 4 teaspoons sugar
- 1 teaspoon fine sea salt
INSTRUCTIONS
Rinse
Wash rice until water runs clear.
Cook
Simmer rice, then let it sit.
Mix
Combine with vinegar mixture, cool.
Devour!
FAQs & Tips
Leftover rice will store well in the fridge for up to 5 days. Reheat in the microwave with a little water. I’ve also fried the rice in the pan with some sesame oil, soy sauce, and veggies. Yum!
I’ve tried it, and it’s not great. You need the stickiness so that your sushi roll doesn’t fall apart. Regular short—and long-grain rice just doesn’t cut it.
The rice is done when it’s tender but not mushy. Also, there should be no water in sight.
Serving Suggestions
You don’t have to eat sushi to enjoy the sushi rice. Personally, I like to serve it with teriyaki chicken along with a savory side of okonomiyaki (Japanese pancakes) because I’m obsessed with carbs. Or heap a hill of sushi rice under this delicious miso-glazed salmon recipe. And don’t limit yourself to Japanese. A saucy chicken adobo pairs perfectly with sushi!
Ingredients
- 2 cups Japanese short-grain rice
- 2 cups water
- 1/4 cup rice vinegar
- 4 teaspoons sugar
- 1 teaspoon fine sea salt
Instructions
- Rinse the rice in a fine mesh strainer under cold running water until the water runs clear. Drain well.
- Combine the rinsed rice and water in a medium-sized pot. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for an additional 10 minutes.
- While the rice is cooking, combine the rice vinegar, sugar, and salt in a small saucepan. Heat over medium heat until the sugar and salt dissolve. Remove from heat and let it cool.
- Transfer the cooked rice to a large mixing bowl. Drizzle the vinegar mixture over the rice.
- Using a rice paddle or silicone spatula, gently fold the rice to evenly distribute the vinegar mixture. Let the rice cool to room temperature before using.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Leave a Comment