How do you cook sushi rice, or more precise: short-grain white rice? I explain what you should do for chewy, slightly sticky and yet loose rice. Make this with the last two recipes I posted: Korean cold spinach and meat in spicy Korean chili paste for an easy and quick Korean dinner.
Sushi rice or not?
This short-grain rice is also called sushi rice. If you go to the Asian food shop for sushi rice you will get this short-grain rice. Strictly speaking, sushi rice is not sushi rice until the cooked short-grain rice is seasoned with vinegar. But in this blog post I will call the rice “sushi rice”.
Tips for perfect sushi rice
This type of rice contains a lot of starch, which makes the cooked rice very sticky. It is therefore important that you rinse the rice well. This rice should be chewy after cooking, a little sticky and yet loose.
The ratio of short grain rice to water is approximately 1:1 but sometimes you need a little more water. Too little water gives bad rice, too much gives mushy rice.
By soaking the rice with the right amount of cooking water for half an hour, you prevent the rice from having a raw core after cooking.
Cook the rice over low heat so that it has longer time to cook. On high heat the water evaporates too quickly and the cooking time is therefore too short.
Salt or no salt in the cooking water
I generally do not put salt in the cooking water.
When I told this to a Dutch chef, he was very surprised because he got the all-get-taste rule at the chef’s school: if all elements of a dish are seasoned with salt, the whole dish is correct.
In Asia, however, a meal consists of several different dishes, each with its own distinct taste. As a side dish, rice is the neutral element that must ensure balance. So no, no salt in the cooking water.
Salt is added to the cooked rice if the rice, together with vegetables and meat, forms a complete dish. Such as the Japanese/ Korean stuffed rice balls that I will tell more about later. If you don’t serve five different dishes at once, the rice may be a bit more exciting.
For example, make seaweed sesame rice with Korean cold spinach and meat in spicy Korean chili paste. Just before serving, stir thin strips of roasted and salted seaweed (to be found in the snack department of the Asian food shop) and sesame in the rice.
What do you do with the cooked sushi rice that you have left over?
Rice that is left over from dinner becomes part of lunch in Asia or eaten as a snack.
What to think of triangular rice balls with nori and a delicious filling: onigiri.
In Japan you can buy these tasty snacks everywhere. Even on a tiny station where only one slow train runs past. And even those are super fresh and made with very good rice.
Do you want to try them too? Go to this blog post for a detailed explanation for making onigiri
How To Cook (Sushi) Rice?
How do you cook sushi rice, or actually short-grain white rice? I explain what you should do for chewy, slightly sticky and yet loose rice. Make this with the last two recipes I posted: Korean cold spinach and meat in spicy Korean chili paste for an easy and quick Korean dinner.
- Prep Time: 5
- Cook Time: 20
- Total Time: 25 minutes
- Yield: 4 1x
- Category: side dish, snack, lunch
- 2 cups of short grain rice (Japanese or Korean sushi rice)/ 330 g
- 2 cups of cold water/ 380 ml *
- Put the rice in a pan. Rinse the rice until the water is no longer cloudy.
- Drain the rice well. Add the boiling water to the rice. Let stand for half an hour.
- Put a lid on the pan and cook the rice over medium high heat until the water boils. Let it cook for a minute.
- Scoop the rice once so that the bottom layer of rice is now on top. Put the lid back on the pan.
- Set the heat source to the lowest possible setting and allow the rice to steam for another 15-18 minutes.
- Scoop the rice a few times for nice loose grains. Serve warm or at room temperature.
- Are you left with rice? Make onigiri (stuffed rice balls) for the next day. See blog post for explanation.
Keywords: howto, make sushi rice, lunch, onigiri, rice ball