To make one batch of sushi rice, you’ll need:
2 cups of short-grain sushi rice
1/4 cup unseasoned rice vinegar
1 tbsp sugar
1 1/2 tsp salt
3 gallons good vibes
A mesh strainer
A large (preferably wooden) bowl
A rice paddle
Either an Instant Pot or a Rice Cooker with a Sushi Rice setting (we use an Instant Pot!)
INSTANT POT INSTRUCTIONS: (20 minutes)
1) Measure out 2 cups of short-grain sushi rice and place into the mesh strainer.
2) Rinse the rice under cool water until the water runs clear. Drain out as much of the water as possible.
3) Place the rinsed rice into the Instant Pot with 2 cups of water. Set to Pressure Cook on HIGH pressure for 10 minutes. Make sure the ‘keep warm’ setting is turned OFF.
4) Immediately release the pressure when the rice finishes cooking. Quickly move the rice from the Instant Pot into your wooden bowl.
5) Using the rice paddle, break up as many clumps in the rice as possible. Mix and flip the rice every few minutes as it cools, leaving an empty space at the center of the bowl to prevent overcooking.
6) While the rice is cooling, place the rice vinegar, sugar, and salt in a separate bowl and mix until the sugar and salt are dissolved.
7) When the rice is cooled and no longer steaming (usually around 15 minutes), add the seasoned vinegar mixture. Mix the rice until the vinegar is fully incorporated. Be sure to continue breaking up any clumps in the rice!
8) Continue mixing the rice.
9) Mix the rice for another 5 minutes.
10) I promise you, it’s not mixed enough yet.
11) Just a little bit longer….
12) Let the rice soak up the vinegar for a few minutes, until it doesn’t appear visibly wet.
13) Enjoy your sushi rice!
RICE COOKER INSTRUCTIONS: (2 hours and 15 minutes)
1) Measure out 2 cups of short-grain sushi rice and place into the mesh strainer.
2) Rinse the rice under cool water until the water runs clear. Drain out as much of the water as possible.
3) Place the rinsed rice into the rice cooker. Add water according to your rice cooker’s instructions for making sushi rice. DO NOT COOK THE RICE YET.
4) Let the rice soak in the water for 30 minutes. Then, start your rice cooker on the Sushi Rice setting.
6) Once the rice finishes cooking, DO NOT OPEN THE RICE COOKER. Let it sit for another 15 minutes before opening and releasing the pressure.
7) Move the rice from the rice cooker into your wooden bowl.
8) Using the rice paddle, break up as many clumps in the rice as possible. Mix and flip the rice every few minutes as it cools, leaving an empty space at the center of the bowl to prevent overcooking.
9) While the rice is cooling, place the rice vinegar, sugar, and salt in a separate bowl and mix until the sugar and salt are dissolved.
10) When the rice is cooled and no longer steaming (usually around 15 minutes), add the seasoned vinegar mixture. Mix the rice until the vinegar is fully incorporated. Be sure to continue breaking up any clumps in the rice!
11) Continue mixing the rice.
12) Mix the rice for another 5 minutes.
13) I promise you, it’s not mixed enough yet.
14) Just a little bit longer….
15) Let the rice soak up the vinegar for a few minutes, until it doesn’t appear visibly wet.
16) Enjoy your sushi rice!