SunRice

Sushi Rice Recipe

I am using:

Raw rice
Microwave rice

Prep time

15min

Cook time

60min

Learn how to prepare sushi rice with this step-by-step sushi rice recipe! Enjoy and serve as a delicious pairing with any main dish.

SunRice Koshihikari Rice

If there is one type of rice that best represents authentic Japanese food culture, it is Koshihikari (often called Koshi rice). This super-premium short grain rice has unique characteristics - versatility, firmness, consistency, aroma and natural sweetness. It is a premium grain that is perfect for Japanese dishes and desserts. Koshi naturally possess optimum water absorption properties when cooked, allowing the rice to stick together and retain its softness for longer. Translated as “the light of Koshi” in reference to an ancient province in Japan, Koshi is also commonly used as the hero in Japanese, Korean and Chinese cuisines. All rice is naturally gluten free.

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Ingredients to serve:

This recipe was originally designed for null people. Amended serving sizes for 1, 2, 4, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

Sushi / Koshikari

Sushi rice is a short grain with unique characteristics – versatility, firmness, consistency, aroma and a natural sweetness. SunRice sushi rice naturally possesses optimum water absorption properties when cooked, allowing the rice to stick together and retain its softness for longer, making it perfect for shaping.

Characteristics

Soft

Sticky

Short & Round

Method

Wash the rice thoroughly but don't wash it so forcefully that the rice grains crack. Do not wash the rice in hot water and never use soap. Next, rinse the rice with water. Repeat the process about 3 times.
Soak the rice in water for 30 minutes to one hour before cooking.
Cook the rice. While the rice is cooking, combine the vinegar, sugar, and salt in a separate bowl.
When the rice is done, let it stand for about 15 minutes.
Place the rice in the handai and slowly pour the vinegar mixture over the rice. Use the shamoji in a slicing motion to thoroughly blend the rice and vinegar mixture. Be careful not to press the rice with the shamoji.
While mixing it, fan the rice with the uchiwa to remove any excess moisture.
Keep the shari in a covered container maintaining its temperature around body temperature.