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Lunch/Dinners

Sushi Rice (Sumeshi)

TIME

1 h 15 min

DIFFICULTY

Easy

SERVINGS

4

CALORIES

350 kcal

CARBS

77.5 g

PROTEIN

5.9 g

FAT

0.5 g

Z Sushi Rice (Sumeshi)

About this recipe

Sumeshi is short-grain Japanese rice seasoned with rice vinegar, sugar, and salt. It is the seasoned rice used for sushi; the vinegar mixture and rice-cooking technique give it a lightly tangy flavor and glossy texture. The seasoning varies by recipe and preference.

WHY YOU’LL LOVE IT

The rice turns out tender and glossy, with a balanced sweet-and-tangy seasoning. A simple vinegar, sugar, and salt mixture gives it the familiar flavor used for sushi. It’s a versatile base for sushi rolls, hand rolls, and rice bowls.

Ingredients

  • 12.7 oz short-grain Japanese rice (360 g)
  • 11½ fl oz water (340 ml)
  • 4 tbsp rice vinegar (2 fl oz / 60 ml)
  • 2 tbsp granulated sugar (about ⅞ oz / 25 g)
  • 1 tsp fine salt (about ⅙ oz / 5 g)
  • One 2-inch piece kombu (5 cm), optional

Preparation

  1. Rinse the rice in several changes of cold water, gently swirling it, until the water is nearly clear. Drain well.
  2. Let the drained rice stand for 30 minutes. This rest is included in the total time.
  3. Put the rice and measured water in a rice cooker. Add the kombu, if using, and cook according to the cooker’s instructions. Remove the kombu after cooking.
  4. While the rice cooks, stir the rice vinegar, sugar, and salt until dissolved.
  5. When the rice is cooked, let it rest for 10 minutes, then transfer it to a wide bowl. Pour the vinegar mixture evenly over the hot rice and let it sit for 1 minute.
  6. Using a rice paddle, gently cut and fold the rice while fanning it. Stop when the seasoning is evenly distributed and the rice looks glossy; avoid mashing the grains.
  7. Cover the rice with a clean, damp cloth and keep it at room temperature until ready to use.

Tips

Use a scale for the rice and measure the water carefully; rice-cooker cups are not the same size as US measuring cups.
Taste the seasoning once mixed and adjust it next time to suit your preference.
Avoid stirring in circles, which can crush the rice and make it gummy.

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