Imen This Alton Brown Sushi Rice Recipe is sticky and well-seasoned, which uses short-grain rice and rice vinegar. It’s a classic, foolproof recipe, ready in about 30 minutes.
Alton Brown Sushi Rice Recipe Ingredients
- 2 cups sushi or short-grain rice
- 2 cups water, plus extra for rinsing
- 2 tablespoons rice wine vinegar
- 2 tablespoons sugar
- 1.5 teaspoons kosher salt, plus more to taste
How To Make Alton Brown Sushi Rice Recipe
- Rinse the rice: Place rice in a mixing bowl and cover with cool water. Swirl, pour off, and repeat 2 to 3 times until the water runs clear.
- Cook the rice: In a medium saucepan, combine rinsed rice and 2 cups of water. Bring to a boil over high heat. Once boiling, reduce to the lowest heat and cover. Cook for 15 minutes.
- Steam and rest: Remove from heat and let the rice sit, covered, for 10 more minutes.
- Make the seasoning: In a small bowl, combine rice vinegar, sugar, and salt. Microwave for 30 to 45 seconds to dissolve.
- Season the rice: Transfer the rice to a large wooden or glass bowl. Gently fold in the vinegar mixture, coating all the grains evenly.
- Cool to room temperature: Let the rice cool before using it for sushi, rolls, or bowls.
Recipe Tips
-
Why rinse sushi rice?
Rinsing removes excess starch, preventing the rice from becoming gummy. -
Can I use regular white rice?
Short-grain or sushi rice is best—long-grain won’t give the same sticky texture. -
How to avoid mushy rice:
Don’t lift the lid while it steams, and use precise water-to-rice ratios. -
Can I make this ahead of time?
Yes, but use it the same day for best results. Don’t refrigerate—it will harden. -
What’s the best bowl for mixing?
A wooden bowl (hangiri) is ideal, but a glass or ceramic bowl also works.
What To Serve With Sushi Rice
Sushi rice is the base for many Japanese-inspired dishes. Try it with:
- Homemade sushi rolls
- Poke bowls
- Rice balls (onigiri)
- Sashimi platters
- Teriyaki chicken or tofu
How To Store Sushi Rice
Room Temperature:
Use within 4–6 hours of making. Keep covered with a damp cloth to prevent drying.
Refrigerate:
Not recommended—chilled sushi rice loses its texture and flavor.
Freeze:
Freezing isn’t ideal. Make fresh for best sushi results.
Sushi Rice Nutrition Facts
- Calories: ~160 per 1/2 cup
- Carbohydrates: 36g
- Protein: 3g
- Fat: 0g
- Sodium: 150mg
- Sugars: 4g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use apple cider vinegar instead of rice vinegar?
Yes, in a pinch. Add a splash of water to tone down the flavor.
Why isn’t my rice sticky?
You may not have used short-grain rice, or you undercooked or over-rinsed it.
Can I use a rice cooker?
Absolutely. Use the same ratio of rice to water and follow your rice cooker’s sushi rice setting.
How to keep sushi rice from drying out?
Cover with a damp towel while it cools and before serving.
Try More Recipes:
- Alton Brown Reverse Sear Steak Recipe
- Alton Brown Boiled Eggs Recipe
- Alton Brown Marshmallows Recipe
Alton Brown Sushi Rice Recipe
Description
This perfectly seasoned sushi rice is sticky and tender—ideal for sushi rolls, poke bowls, or Japanese meals.
Ingredients
Instructions
- Rinse rice 2–3 times until water is clear.
- Combine rice and water in a saucepan. Boil, then reduce heat and cover. Cook 15 minutes.
- Remove from heat. Let steam for 10 minutes, covered.
- Microwave vinegar, sugar, and salt for 30–45 seconds.
- Gently fold seasoning into the rice in a large bowl.
- Let cool to room temperature before using.
