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Home Seafood Appetizer With Red Chilies

Sushi Rice Recipe

Ingredients

How to make it

  • Before cooking the rice, rinse several times in running water until the water runs clear.
  • Drain in a colander for about 1 hour.
  • Cook on the stovetop or in an electric rice cooker according to the package directions.
  • In a small saucepan over low heat, combine vinegar, sugar, & salt.
  • Stir gently to dissolve salt & sugar.
  • Cool to room temperature.
  • While the rice is still warm, transfer to a large non-reactive bowl.
  • Gradually drizzle the vinegar mixture over the rice, fanning the rice as you go.
  • Use a rice paddle to mix gently without mashing the grains.
  • Keep the rice covered with a damp cloth at room temperature until ready to make sushi.
  • But do not let sit out in room temp more than 1-1/2 hours. Refrigerate unused portions..

Reviews & Comments 3

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  • noeismet 14 years ago
    How long can the rice be kept refrigerated then?
    My intention is to prepare the rice in the evening, and make the sushis in the morning for my lunches. I assume the best is to keep the rice in the refrigerator overnight, is it right. Then I have at most 4 hours to eat them?
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  • dianajmorgan 16 years ago
    I love your recipe. You did lots of explaining about handling the rice that I have not seen on other sites. You also told us how to make it without using lots of equipment that we would have to buy. Thanks for the recipe. I have tried some simular with a spicy mayo and a sushi sauce drizzled on an inside out sushi roll - yummy. Does anyone have a recipe for the Spicy Mayo or the Sushi Sauce? The Sushi Sauce is Dark Brown but clear like and spicy as well as sweet, and the Spice Mayo is pink.
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  • chefjeb 17 years ago
    Good post, but as a food safety instructor, let me add a note of caution. Letting the rice sit at room temperature puts it int the temperature danger zone where bacteria grows fast. You can do this, but it should not be out over 2 hours between 70 and 125 degrees. Longer than that and it becomes dangerous. Without temperature control, you must use time as a control. Restaurants must adhere to these rules under the FDA Food Code. The specific bacteria that grows is bacillus cereus and is commonly developed when rice and starchy foods are time and temperature abused. When you eat sushi you want to know they're handling the rice correctly, because as you note it is at room temperature. Again, two hours maximum until the time you eat it.
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The Cook

rodeogirl73 Tacoma, WA

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