Sushi Rice Recipe In Grams: The Perfect Measurement For Delicious Results

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Crafting the ideal bed for your favorite nigiri or sushi rolls starts with perfectly cooked sushi rice. This recipe will guide you through the process of achieving that coveted balance of fluffy texture and sticky consistency, essential for any sushi masterpiece.

Understanding Sushi Rice

Perfect Sushi Rice — Silla Bjerrum
Perfect Sushi Rice — Silla Bjerrum

Sushi rice, also known as sushi-meshi (sushi rice) in Japanese, is a short-grain variety specially cultivated for its unique properties. Unlike long-grain rice that cooks up separate and fluffy, short-grain rice clumps together when cooked, creating the perfect base for holding your sushi fillings. Popular varieties of sushi rice include Koshihikari, Akita Komachi, and Nishiki, known for their superior stickiness and aroma.

Here’s what makes sushi rice special:

High Starch Content: Short-grain rice contains a higher amount of amylopectin starch compared to long-grain rice. This starch releases during cooking, creating a sticky and cohesive texture.

  • Polished Grain: Sushi rice undergoes a polishing process that removes some of the bran layer, resulting in a smoother texture and faster cooking time.
  • Washing: Washing the rice before cooking removes excess starch dust, preventing the rice from becoming mushy.
  • Ingredients (for 4 Servings):

    2 cups (300 grams) Japanese short-grain rice (sushi rice)

  • 2 1/4 cups (530 milliliters) water
  • 3 tablespoons (45 milliliters) rice vinegar
  • 2 tablespoons (30 grams) granulated sugar
  • 1 1/2 teaspoons (7.5 grams) salt
  • Equipment:

    Fine-mesh strainer

  • Medium saucepan with lid
  • Wooden rice paddle (optional)
  • Large heatproof bowl
  • Directions:

    1. Washing the Rice: Rinse the rice in a fine-mesh strainer under cold running water for several minutes, gently swirling the rice with your hands. The water will initially run cloudy white as excess starch is removed. Continue rinsing until the water runs mostly clear. This step helps remove surface starch that can make the rice mushy when cooked.

    2. Soaking the Rice: Transfer the rinsed rice to a medium saucepan and add cold water. Cover the pot and let the rice soak for at least 30 minutes, or up to overnight. Soaking allows the rice kernels to absorb water evenly and cook more uniformly.

    3. Cooking the Rice: After soaking, drain the rice thoroughly in the fine-mesh strainer. Return the drained rice to the saucepan and add the measured water. Bring the water to a boil over medium-high heat. Once boiling, reduce heat to low, cover the pot tightly with a lid, and simmer the rice undisturbed for 15-17 minutes.

    Tips:

    Do not peek or lift the lid during cooking. This allows the steam to stay trapped inside and cook the rice evenly.

  • Avoid stirring the rice while it cooks. Stirring disrupts the starches and can make the rice mushy.
  • 4. Steaming the Rice: After simmering, remove the pot from the heat and let it sit undisturbed for another 10 minutes with the lid on. This additional steaming time allows the rice to absorb any remaining moisture and further develop its texture.

    5. Seasoning the Rice: While the rice is steaming, prepare the seasoning mixture. In a small saucepan, combine rice vinegar, sugar, and salt. Heat the mixture gently over low heat, stirring occasionally, until the sugar and salt dissolve completely. Do not boil the vinegar mixture.

    6. Transferring and Seasoning: After steaming, transfer the cooked rice to a large heatproof bowl. Use a wooden rice paddle (or a large spoon) to gently fluff the rice and break up any clumps. Be careful not to crush the rice kernels.

    7. Adding the Seasoning: Slowly drizzle the warm vinegar mixture over the rice while gently folding it in with the rice paddle. Be sure to distribute the seasoning evenly throughout the rice. It’s important to fold the rice instead of stirring to avoid breaking the kernels.

    8. Cooling the Rice: Fan the rice vigorously with a fan or a cardboard cut-out to cool it down quickly. This helps prevent the rice from overcooking and becoming mushy. You can also use a large surface area spatula to spread the rice out further for faster cooling.

    Tip: A traditional technique involves using a fan made of woven bamboo called an uchiwa.

    9. Covering and Resting: Once the rice is cool to the touch, cover the bowl with a damp cloth or lid to prevent it from drying out. Let the seasoned rice rest for at least 15 minutes before using it for sushi making.