Sushi Rice
Perfectly sticky short-grain rice for rolls, bowls, or sides
⏱️ 30 minutes 5 minutes prep · 9 minutes cook
🍽️ 6 Serves
216 Calories
4g Protein
48g Carbs
0g Fat
Why This Recipe Works
Skipping the rinse is the secret here; leaving the surface starch intact ensures the rice achieves its signature sticky texture. This simple technique produces a reliable base for homemade rolls or bowls in about half an hour.
Instructions
1
Combine the rice, water, vinegar, and salt in a medium saucepan. Bring the mixture to a boil over high heat.
2
Cover the pan tightly and reduce the heat to low. Cook until the liquid is fully absorbed, about 7 to 9 minutes.
3
Remove the pan from the heat and let the rice rest, undisturbed and still covered, for 15 minutes to allow the grains to finish steaming and become tender.
4
Fluff the rice gently with a fork and serve warm.
🍽️ Complete the Meal
Storage: Refrigerate up to 3 days.
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate up to 3 days.
What substitutions can I make?
- sushi rice: short-grain rice
- seasoned rice vinegar: regular rice vinegar
