Sushi Rice

Homemade sushi, while time-consuming, is so much fun to make! You can customize exactly what you want, and it makes a great date night idea!

Course Appetizer, Main Dish

Cuisine American, Asian

Keyword rice, seafood, shrimp

Prep Time 10

Cook Time 20

Total Time 30

Servings rolls

Calories 489kcal

Author Stephanie Lynch

Thoroughly rinse the rice by putting it in a bowl (or the bowl of the rice steamer) and filling with water enough to completely cover the rice
Use your hands to stir the rice around until the water is murky
Use a strainer (or the lid of your steamer) to drain the water
Continue doing this until the water comes out clear (usually 3-4 times)

While rice is cooking, in a small microwaveable bowl combine the rice vinegar, sugar, and salt
Microwave mixture on high for 30 seconds then stir to combine
Once the rice is finished cooking and slightly cooled, use the rice paddle to remove rice from the steamer to a large mixing bowl. DON'T scrape rice from bottom and sides as this rice is usually hard and/or burned and doesn't work well for sushi.
Carefully fold vinegar mixture into rice

Lay a bamboo mat on a flat working surface
Use one piece of seaweed and cover with a few scoops of rice
Make sure your hands are wet when touching the rice and spread to the edges of 3 sides of the seaweed, leaving about 1/4" on one side to seal
Place your fillings at the edge opposite of the side you left to seal
Carefully roll the seaweed, using the bamboo mat, until you reach the end of the roll
Dip your fingers in water and use that to seal the edge of the roll
Use a non-serrated knife to gently cut the sushi roll into pieces

This is enough to make about 2-3 sushi rolls. We were cooking for 6 people and used 6 cups of rice and still ended up with some leftover sushi.

Note: Nutrition is calculated for sushi rice and does not include fillings.