September 12, 2019
Sushi rice is prepared slightly differently than rice you eat as a side dish. First of all, sugar and vinegar will be added to make the rice slightly sticky and fragrant. Secondly, you’ll want to use a short-grain rice as pictured here.
I like to cook the rice in a donabe, a japanese clay pot, as it is also easy to serve out of afterwards. However if you don’t want to use a donabe, a regular saucepan will work fine. For larger batches of rice that don’t fit in the donabe, I use my Instant Pot with the same ratio of rice to water, and use the low setting for 12 minutes.
- 1 cup short grain rice
- 1 cup water
- 1 Tbsp white vinegar
- 1 Tbsp sugar
- Rinse the rice in a colander.
- Place the rice in the donabe or a saucepan. Add the water, sugar and a pinch of salt.
- Bring the rice to a boil and cover. Lower the temperature to the lowest setting possible and simmer for 20 minutes.
- After 20 minutes, turn the heat off entirely and let the rice rest for 10 minutes.
- After 10 minutes, add the vinegar and fluff the rice with a paddle.
Written by Will Chiong who lives and works in New York building useful things.