Sushi Rice

Photo by Ben Fink

Ingredients

4 cups raw Japanese sushi rice
5 Tbs. sugar
1 tsp. salt
½ cup unseasoned rice vinegar

Measure the rice into a large saucepan and rinse it well until the water runs clear. Drain the rice and add 4-1/4 cups water to the pan. Let the rice soak for 20 minutes. Bring the water to a boil, cover, and simmer for 20 minutes. Remove the pan from the heat and let the rice steam, covered, for...

View full recipe at Fine Cooking

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Variations on Sushi Rice

Sushi Rice
- 4 cups uncooked short-grain rice
- 1/2 cup seasoned rice vinegar
- 4 cups water
Sushi Rice
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1 1/4 cups water
- 1 cup medium-grain white rice (such as Calrose)
- 1 2-inch-square piece dried kelp (konbu)
Sushi Rice
- 3 tablespoons sugar
- 4 1/2 cups short-grain white rice
- 3/4 teaspoon salt
- 3/4 cup rice vinegar
Sushi Rice
- *Available at Asian markets and some health food stores
- 2 cups short-grain white rice (sometimes labeled "sushi rice")
- +3 other ingredients