Learn a few simple steps, and you'll be turning out sushi rice for all your favorite sushi rolls and bowls in no time!
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00:00Hey, it's Tia in the Delish Kitchen studios.
00:03Sushi rice is an art that many chefs
00:05take years and years to master,
00:07but that doesn't mean that you have to go to a restaurant
00:10to get really good sushi rice.
00:13I'm gonna show you a simple technique
00:15to make your own at home.
00:16You can whip it up any night of the week.
00:19The rice of choice here is a short-grained,
00:21high-quality Japanese rice,
00:23often sold as sushi rice in the U.S.
00:26We are gonna soak this rice
00:28in at least an inch of cold water for 15 minutes.
00:32Soaking is going to sort of kickstart that cooking process
00:37by softening the rice slightly,
00:39and it also, and more importantly,
00:41is gonna mean that the rice is gonna cook more evenly.
00:45As soon as we're done soaking,
00:47we're going to drain the rice through a fine-mesh sieve
00:51and then run some water over it until the water runs clear.
00:54So now that our rice is completely drained
00:57and we've shaken out as much excess water as possible,
01:00we're ready to get it into the pot.
01:02So you're just going to pour the rice in
01:04and then add a cup and a quarter of cold water
01:07and bring it to a simmer.
01:10If you start rice in hot water,
01:11the hot water actually prevents the rice grains
01:14from sticking together.
01:16So now our rice has come to a boil,
01:18so we are going to reduce the heat to about medium-low
01:21so it's just at a simmer, cover,
01:24and let it simmer for 15 minutes
01:26or until all of that water has been absorbed.
01:29At this point, our sushi rice has been simmering
01:32for about 15 minutes.
01:33We are going to turn off the heat
01:35and add a paper towel in between the lid
01:38and the top of the pot.
01:39This towel is going to absorb excess moisture
01:43that might be hanging around in the air in the pot,
01:46and that's going to result in rice that is fluffier.
01:49We're gonna let this sit for about 10 minutes.
01:52So while the rice is finishing its steaming,
01:55we are gonna work on our seasoned vinegar mixture.
01:58So into the bowl, we're gonna put our rice vinegar,
02:00our granulated sugar, and our salt.
02:02We're gonna microwave this for 30 seconds
02:05and then stir to make sure the sugar and the salt
02:07has all dissolved into the vinegar.
02:09If it hasn't, microwave in 10-second intervals,
02:12stirring in between until it's totally dissolved.
02:16So the 10 minutes are up.
02:17You can see the rice is totally cooked.
02:19There are distinct grains.
02:21We're gonna get the rice out onto a bare metal sheet pan
02:24and scoop it into an even layer.
02:26It's gonna help us season the rice more evenly.
02:30It's also a very traditional technique for cooling the rice.
02:35We are gonna very gently sprinkle
02:38the vinegar mixture over top.
02:40You're just gonna take the spatula
02:42and you're gonna gently mix and fluff the rice.
02:45I like to think about it as a combination
02:46of folding and fluffing.
02:54So as you can see, sushi rice
02:57isn't just for traditional sushi.
03:01I have my beautiful bowl here,
03:02and to be honest, on any given weeknight,
03:05this is pretty much all I need.
03:07For this and other technique-forward recipes,
03:10stick around on delish.com.