How to Make Sushi Rice: 8 Simple Steps
Make the best rice for sushi, onigiri, and other dishesIf you've ever had a sushi roll before, you know just how important those delicious, perfectly-seasoned grains of rice can be. How can you recreate the magic at home with your own...
Ingredients
Instructions
Japonica rice is the best type of rice for sushi. Measure out 1 cup (195 g) of this short-grain rice—specific varieties like koshihikari, hitomebore, and akitakomachi all have short, rounded shape and nice texture that are ideal for whipping up your own sushi rolls at home. Pour the dry rice into a large mixing bowl, so you have an easier time rinsing it out. You can find this rice labeled as “sushi rice” at the grocery store. If you can’t find it where you usually shop, see if there’s an international food market or Asian food store in your area. Amylose and amylopectin are two different starches that naturally exist in rice. The more amylopectin a rice has, the softer it becomes after cooking; the more amylose it has, the firmer it becomes. When making sushi rice, your main priority is choosing a rice with a higher amylopectin ratio (like Japonica/sushi rice). Brown rice doesn’t have a lot of amylopectin, so it’s not the best option for making sushi rice.
