SunRice

Sushi Rice Recipe

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Prep time

15min

Cook time

60min

Learn how to prepare sushi rice with this step-by-step sushi rice recipe! Enjoy and serve as a delicious pairing with any main dish.

SunRice Koshihikari Rice

SunRice Koshihikari Rice

- Super premium short grain rice - Unique characteristics: versatility, firmness, consistency, aroma, natural sweetness - Perfect for authentic Japanese dishes and desserts - Optimal water absorption, sticks together, retains softness - Known as "the light of Koshi," linked to an ancient Japanese province - Used in Japanese, Korean, Chinese cuisines - Naturally gluten-free

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Ingredients to serve:

This recipe was originally designed for null people. Amended serving sizes for 1, 2, 4, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • kg Uncooked Rice

  • l Water

  • ml Rice Vinegar

  • g Sugar

  • g Salt

Sushi / Koshikari

Sushi rice is a short grain with unique characteristics – versatility, firmness, consistency, aroma and a natural sweetness. SunRice sushi rice naturally possesses optimum water absorption properties when cooked, allowing the rice to stick together and retain its softness for longer, making it perfect for shaping.

Characteristics

Soft

Soft

Sticky

Sticky

Short & Round

Short & Round

Photo of Sushi Rice Recipe

Method

  • Wash the rice thoroughly but don't wash it so forcefully that the rice grains crack. Do not wash the rice in hot water and never use soap. Next, rinse the rice with water. Repeat the process about 3 times.

  • Soak the rice in water for 30 minutes to one hour before cooking.

  • Cook the rice. While the rice is cooking, combine the vinegar, sugar, and salt in a separate bowl.

  • When the rice is done, let it stand for about 15 minutes.

  • Place the rice in the handai and slowly pour the vinegar mixture over the rice. Use the shamoji in a slicing motion to thoroughly blend the rice and vinegar mixture. Be careful not to press the rice with the shamoji.

  • While mixing it, fan the rice with the uchiwa to remove any excess moisture.

  • Keep the shari in a covered container maintaining its temperature around body temperature.

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