Sushi Rice

すし飯

Preparation info

  • Serves:

    3–4

    • Difficulty

      Easy

    • Ready in

      40 min

Appears in

Japanese Food Made Easy

Japanese Food Made Easy

By Aya Nishimura

Published 2020

  • About

You want the rice to retain the whole grain and not get mashed for sushi rice, so be mindful of that when you are mixing the rice with the paddle. It’s a good idea to get someone to help you as it’s hard to fan and mix the rice at the same time.

Ingredients

Pantry

  • 300 g (10½ oz) Japanese rice
  • 50 ml (

Method

Place the rice in a fine strainer and set over a bowl filled with cold water. Gently stir and wash the rice with your hands. As soon as the water turns milky, lift the strainer and drain the water. Repeat this process three to four times until the water is less milky. Leave the rice in the strainer to drain for 30–60 minutes. The rice should turn clear to white during this process.

Plac