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–+ servings
Sushi rice in a bowl on a wooden mat with chopsticks.

Sushi Rice on the Stovetop

Emily
Sushi rice on the stovetop is so simple to make. It’s ready in under 30 minutes, and makes a fluffy, fragrant, and soft rice perfect to use for many different dishes.
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Prep Time 0 minutes
Cook Time 15 minutes
Resting Time 15 minutes
Total Time 30 minutes
ESTIMATED COST : $1.05, or $0.26 a serve
Course Main Course
Servings 4 serves (makes 2 ½ cups, 445 grams, 15.69 ounces of cooked sushi rice)
Calories 42 kcal

Ingredients
  

  • 1 cup (200 grams, 7.05 ounces) sushi rice
  • 1 ½ cups (375ml/grams, 13.22 ounces) water

Sushi Seasonings (optional)

  • 2 tablespoons sushi vinegar
  • 2 teaspoons caster sugar (super fine sugar)
  • ½ teaspoon salt

Instructions
 

  • Rinse the sushi rice under room temperature water until the water becomes clear. Drain well.
  • Place rinsed and drained rice in a medium sized saucepan and add the water. Make sure the rice sits evenly along the bottom of the saucepan.
  • Bring the rice and water to a boil over medium to high heat. Once at a boil, reduce the heat to low to bring it to a simmer. Gently stir the rice, cover, and simmer for 15 minutes.
  • Turn off heat and allow the rice to rest, covered, for a further 15 minutes. Fluff the rice and allow the rice to cool before using.
  • (Optional) If you are wanting to season your sushi rice, transfer your cooked sushi rice to a glass or wooden bowl after it has rested and is still hot.
    Mix through the vinegar, salt, and sugar. (see note 1). Once mixed through, allow the rice to cool before use.

Notes

  1. We recommend you do not use metal when mixing your seasonings through your sushi rice. This is because the metal will react with the vinegar, which will make your sushi rice taste metallic.

Nutrition

Serving: 110 grams (3.92 ounces)Calories: 42kcalCarbohydrates: 9gProtein: 1gCholesterol: 2mgSodium: 4mg
Nutrition Disclosure
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