Recipes Side Dish Rice Side Dish Recipes Chef John's Easy Sushi Rice 3.5 (13) 11 Reviews 5 Photos Sushi rice can be used for so many things. Sushi, of course, but also as a side dish for grilled meat or as a wrap using seaweed. Plus, it's perfectly fine at room temperature, so it's great for picnics. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on January 7, 2022 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 5 5 5 5 Prep Time: 10 mins Cook Time: 20 mins Additional Time: 15 mins Total Time: 45 mins Servings: 6 Yield: 6 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings 2 cups uncooked sushi rice 2 ¼ cups water ¼ cup seasoned rice vinegar, or more to taste Directions Place rice in a strainer and rinse under cold water until run-off turns from cloudy to completely clear, about 2 minutes. Place strainer over a bowl and let drain until almost dry, about 1 hour. Transfer to a heavy bottom saucepan with a tight-fitting lid. Pour water over rice. Place pot over medium-high heat and bring to a simmer without stirring. As soon as little bubbles appear on the surface and rice starts to simmer, reduce heat to low and cover pan. Cook for exactly 10 minutes. Remove from heat; lift lid for 1 second and cover again immediately. Let sit another 10 minutes. Transfer rice to a rimmed sheet pan and spread out with a fork, fanning (with a magazine or similar object) to start to cool it. Sprinkle about half the rice vinegar on the rice while gently tossing it. Continue fanning to bring rice to just over room temperature. Sprinkle the rest of rice vinegar over the rice and toss with fork to blend evenly. A small amount of rice should be easily formed into an oblong sushi base, but easily crumble when cut with a fork. Cook's Notes: I buy my rice vinegar already seasoned, but to make your own seasoned rice vinegar, combine: 1 cup rice vinegar, or cider vinegar; 1/2 cup white sugar; 4 teaspoons kosher salt You can also finish the rice in a large bowl using a bamboo rice paddle to stir and toss. Rice may be a bit stickier than rice tossed on a sheet pan. I Made It Print Nutrition Facts (per serving) 247 Calories 0g Fat 55g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 247 % Daily Value * Total Fat 0g 0% Saturated Fat 0g 1% Sodium 214mg 9% Total Carbohydrate 55g 20% Dietary Fiber 2g 7% Total Sugars 3g Protein 4g 9% Calcium 5mg 0% Iron 3mg 16% Potassium 52mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.