Name: Basic Sushi Rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: For 8 rolls or 80 pieces
Ingredients: 2 cups (500 ml) sushi rice (Calrose); 2 cups (500 ml) cold water; 1/3 cup (75 ml) unseasoned rice vinegar; 2 teaspoons (10 ml) salt; 2 teaspoons (10 ml) sugar

Ingredients

2 cups (500 ml) sushi rice (Calrose)
2 cups (500 ml) cold water
1/3 cup (75 ml) unseasoned rice vinegar
2 teaspoons (10 ml) salt
2 teaspoons (10 ml) sugar

Preparation

Place rice in a bowl and cover with cold water. Gently rinse rice until water becomes cloudy. Drain and repeat four to five times or until water runs completely clear. Leave rice in a sieve until it is well drained.
Place rice and water into a rice cooker. Close the lid and start the cooking process.
In a small bowl, combine vinegar, salt and sugar until it dissolves. Set aside.
Place cooked rice in a bowl, ideally a stainless steel bowl. Add rice vinegar mixture and stir with a spatula. Stir until all rice has absorbed liquid (beware of hot steam). Make a hole in the centre of the rice and let rest for 5 minutes. Repeat two or three times. Let cool to room temperature. The rice is ready to be used to make sushi.

Note from Ricardo

This recipe was developed in collaboration with Genevieve Everell.

Basic Sushi Rice

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Ingredients

Preparation

Note from Ricardo

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