Sushi lovers, take note! Did you think the secret to great sushi was all about the quality of the fish? Think again! Sushi rice—this magical ingredient—is the real hero that brings out the flavor in this iconic Japanese dish.
Join me on this culinary adventure as I reveal the secrets to seasoning and cooking perfect sushi rice.
But before we get started, let’s take a quick trip back in time to discover where this tradition began in the Land of the Rising Sun.
The Origins of Sushi Rice Seasoning
Long before sushi took over our plates, the Japanese had already mastered the art of seasoning rice. The earliest written records of this practice date back to the 8th century, in a fascinating book called the “Yōrō Code.”
However, it wasn’t until the 17th century during the Edo period that rice vinegar became the star ingredient for seasoning.
The secret? A blend of vinegar, sugar, and salt that preserves the rice and gives it that irresistibly delicious flavor. Over the centuries, this recipe has been perfected into the sushi rice we know and love today.
With this, you can season your nigiri, your sushi, your onigiri, your masago sushi, or even your Korean kimbap—and so much more!
Ingredients
- Cooled sushi rice
- 152 g rice vinegar
- 6 tablespoons of sugar
- 3 teaspoons of salt
To Cook the Rice
- 300 ml water
- 250 g sushi rice
Instructions
To Cook the Rice
- Rinse the rice 4–5 times, until the water runs almost clear.
- Drain well and let stand for 1 hour.
- Combine the rice and water in a small saucepan. Cook over high heat for 2 minutes.
- Reduce the heat to the lowest setting, cover, and cook for 10 minutes. Watch closely near the end to avoid scorching.
- Turn off the heat and replace the lid with a clean kitchen towel. Let stand for 15 minutes.
For the seasoning
- Combine the vinegar, sugar, and salt in a saucepan and bring to a boil.
- Once fully dissolved, let cool.
- Add to the warm rice little by little, tasting as you go; stop when the flavor tastes right to you.
To Cool Sushi Rice Quickly
- Spread the seasoned rice on a large platter and refrigerate.
- After 10 minutes, turn the rice over and chill for another 10 minutes.
- Repeat until cold. Shape the sushi.
Notes
Nutrition
Use this rice in my masago sushi recipe
