How to cook and season sushi rice for making sushi, onigiri, poké bowls and much more. Recipe with step-by-step photos.
For the Sushi Rice
For the Seasoning
To Make the Sushi Rice
To Season the Sushi Rice
WHAT TEMPERATURE TO COOK RICE
Each stove is different, so you will have to experiment with your stove a bit. But generally speaking, you want a low to medium heat so that the water comes to a gentle simmer. The rice will cook slowly and gently. For my Bora induction stove, I use setting 5 out of 9.
RATIO OF RICE TO WATER
For sushi rice, you generally need a ratio of 1:1.25 of rice to water. My recipe uses a ratio of approximately 1:1.4. I think the ratio can vary slightly according to personal preference, as well as the rice you are using. Sometimes when I change brands of rice, I find that my usual recipe yields cooked rice which is too moist or too dry. I recommend experimenting by increasing or decreasing the amount of water by 1 tablespoon at a time.
FREEZING LEFTOVER RICE
Leftover rice can be frozen in small portions in vacuum-sealed bags or ziplock freezer bags.
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.