Make-Ahead Sushi Rice

May 28, 2023May 28, 20230 16

Make-Ahead Sushi Rice recipe for your next sushi night

by The Chefin Sushi

Prep

5 min

Cook

20 min

Ready In

25 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

180

Sugar

Fat

Sushi is a traditional Japanese cuisine that has become popular around the world. Sushi rolls are made by wrapping a filling, like vegetables or raw fish, in cooked sushi rice and seaweed sheets. Make-Ahead Sushi Rice makes the whole sushi-making process easier by preparing the rice in advance. This recipe yields perfectly sticky and flavorful rice, making it the perfect base for all sushi roll variations.

Instructions

1.	Rinse the sushi rice in a fine-mesh strainer until the water runs clear.
2.	In a medium saucepan with a tight-fitting lid, combine the rinsed rice and 3 cups of water over high heat.
3.	Bring to a boil and reduce the heat to low, then cover and simmer for about 20 minutes.
4.	In a small saucepan, combine the rice wine vinegar, sugar, salt, and mirin.
5.	Cook over low heat, stirring occasionally, until the sugar and salt have dissolved.
6.	Let cool completely. Once the rice is cooked, transfer it to a large mixing bowl.
7.	Pour the cooled vinegar mixture over the rice and stir to combine.
8.	Let the rice cool to room temperature, then cover and refrigerate for up to 3 days. Allow rice to sit at room temperature for an hour before using in sushi rolls.

PROS

Make-Ahead Sushi Rice is perfect to prepare in advance for less fuss during sushi night.

It is a versatile ingredient and can be used in many different sushi rolls.

CONS

Rice can be sticky and challenging to get right, requiring practice and patience.

Leftover rice can become hard and dry if stored improperly.

HEALTH & BENEFITS

Sushi rice is a good source of carbohydrates and provides some protein and fiber.
It also contains some minerals like magnesium, iron, and zinc. Sushi rice is gluten-free, making it a suitable option for those with gluten sensitivities.

	2 cups sushi rice
	3 cups water
	4 tablespoons rice wine vinegar
	3 tablespoons white sugar
	2 teaspoons salt
	2 tablespoons mirin