When you bite into a sushi roll filled with imitation crab, shrimp tempura, or creamy avocado, one of the things that stands out is the sushi rice. It’s sticky, tender, and absolutely not bland. “Traditional sushi chefs spend years practicing and perfecting the art of making sushi rice,” write Marc Luber and Brett Cohen in Stuff Every Sushi Lover Should Know. “It’s a simple process that takes time to master in order to create the right balance of consistency, texture, and flavor.” So what’s the secret to perfect sushi rice? It’s a combination of the right tools (ideally in a rice cooker), the right type of rice (hint: it’s short-grain white rice), and the right seasonings (rice vinegar and a little bit of sugar). Here’s how to make it.
The Rice Cooker
You definitely do not need a rice cooker to follow our sushi rice recipe. Is it useful to have one? Will it yield better rice? Possibly. So here’s our advice: Try the stovetop method first. If you like the results, there’s no need for a rice cooker. However, if it doesn’t quite do it for you, or you really find yourself making sushi rice all the time, then a rice cooker may be worth the investment.