Sushi Rice

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Sushi Rice to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Sushi Rice, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• z 2 cups sushi rice
• z 2 cups cold water
• z 1/4 cup rice vinegar
• z 2 1/2 tbsp sugar
• z 1 tbsp mirin (sweet cooking rice wine)
• z 3/4 tsp salt

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

DIRECTIONS: Sushi Rice 1

Step 2: Technique & Execution

Place rice in a bowl; add enough cold water to cover, and wash rice well by rubbing it between your hands; drain

Step 3: Technique & Execution

Repeat twice more

Step 4: Technique & Execution

Pour rice into a strainer, and drain. 2

Step 5: Technique & Execution

Place rice and 2 cups water in a 2 to 3 quar t pan

Step 6: Technique & Execution

Bring to a boil; cover, reduce heat, and simmer for 20 minutes