Japan | Breads & Grains | Rice

Sushi Gohan

(Japanese seasoned rice)

Yield: about 3 cups


INGREDIENTS PREP AMOUNT
Sushi rice 2 cups
Water 1 3/4 cups
 
Rice vinegar, unseasoned 3 Tbsp
Sugar 2 Tbsp
Salt 1/2 tsp

METHOD

Basic Steps:  Rinse → Soak → Boil → Simmer → Mix
  1. Place rice in a large bowl. Fill the bowl with cold water and swish the rice with your hands. Pour off water. Repeat 3-4 times. Fill bowl with water one last time and allow rice to soak 30 minutes. Drain.
  2. Bring 1 3/4 cups water to a boil in a saucepan. Add rice, stir, reduce heat to low, and cover tightly. Let simmer 10-12 minutes. Remove from heat and let rest 15 minutes more.
  3. Mix rice vinegar, sugar and salt.
  4. Place cooked rice in a large bowl. Pour vinegar mix over all and cut and fold into rice gently with a wooden spoon or paddle.
  5. Cool rice to lukewarm and cover with a damp towel. Use immediately.

VARIATIONS

  • Types of Sushi:
  • Chirashi zushi: mixed sushi bowl with various toppings.
  • Inari zushi: sushi rice stuffed into a fried tofu pocket.
  • Maki (or Futomaki) zushi: sushi rice and garnishes rolled in a sheet of nori.
  • Nigiri zushi: hand-formed sushi rice with various toppings
  • Oshi zushi: sushi rice and garnishes formed in a mold.
  • Temaki zushi (see maki zushi recipe notes): sushi rice and garnishes wrapped in a nori cone.
  • If using seasoned rice vinegar, omit the sugar and salt, and increase the amount of vinegar to 1/4 cup.

NOTES

  • The word "sushi" actually refers to the seasoned rice itself, not the rolls and such made with it.
  • It helps to cut and fold in the vinegar with one hand and to fan the rice with a fan or piece of cardboard with the other. This helps to evaporate excess moisture from the rice. Using a wooden bowl helps as well.
  • When making sushi, wet your hands with a mixture of 1/2 cup vinegar and 1/2 cup water. This keeps the rice from sticking to your hands.