Stovetop Sushi Rice
Making sushi rice on the stovetop is easier than you think and it doesn't need to be intimidating. Follow this simple steps for perfect sushi rice without a rice cooker.
Ingredients
- 2 cups Sushi rice
- 3 cups water
- 2 Tablespoons Seasoned rice vinegar or to taste
Instructions
- To cook perfect sushi rice you will need a medium-heavy bottom pan that has a tight-fitting lid.
- Rinse the rice until the water runs clear. It takes about 4-5 times of rinsing in cold water.
- Place the rice in the pot you will cook it in. Soak rinsed rice in the water for 30 minutes before cooking.
- Over high-medium heat, bring the water and rice to a boil.
- Once you see a circle forming in the center of the pan from the boiling water, place the lid on the pan and reduce the heat to low.
- Cook for 20 minutes without removing the lid.
- After 20 minutes turn the heat off. Let the rice rest for 10 minutes without opening the lid.
- After 10 minutes remove the lid and fluff the rice with a fork.
Notes
I used California sushi rice. If you use Japanese sushi rice, the liquid to rice ratio and cooking time may vary.
Nutrition
Calories: 344kcalCarbohydrates: 76gProtein: 6gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gSodium: 16mgPotassium: 71mgFiber: 3gSugar: 0.003gCalcium: 16mgIron: 1mg
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