Sushi rice with seaweed
2 servings
40 minutes
Rice for sushi with seaweed is the foundation of Japanese culinary tradition, conveying the spirit of this cuisine. The white grains of round rice, infused with the aroma of rice vinegar, achieve a delicate balance of sweetness, slight acidity, and a salty hint. The combination with dried nori seaweed adds a deep umami note that reveals the character of classic sushi and rolls. This recipe embodies the art of rice preparation: careful washing, precise water-to-rice ratio, patient waiting for the grains to absorb moisture, and gentle mixing with vinegar. Properly cooked rice becomes elastic but not sticky – an ideal base for sushi. It is not just a side dish but the core of Japanese gastronomy that creates harmony of flavors.
1
Rinse the rice thoroughly in cold water, changing the water several times until it becomes clear.
- Round rice: 1 glass
2
Rinse the rice with cold water (in a ratio of 1:1.5, i.e., 1 part rice to 1.5 parts water).
- Round rice: 1 glass
- Water: 1.1 glass
3
Place the pot with rice on the heat, cover with a lid. Bring to a boil and reduce the heat to the minimum.
4
Cook the rice on low heat for 10-13 minutes until it absorbs all the water. Turn off the heat and let it sit, covered, for another 10 minutes.
5
Pour rice vinegar (or white wine vinegar) into a small saucepan, add sugar and salt, and heat to a temperature of 70–80 degrees. The sugar and salt should dissolve.
- Rice vinegar: 2 tablespoons
- Sugar: 2 teaspoons
- Salt: 2 teaspoons
6
Transfer the cooked rice to a wide bowl, pour hot rice vinegar over it, and gently turn the rice a few times with a wooden spatula. Do not stir!
- Rice vinegar: 2 tablespoons
7
Let the rice cool a bit so it can be handled, then you can start making sushi/rolls.
- Dry seaweed nori: to taste