We love sushi! As long as you have a good sushi rice base, you can create any type you want. I use this sushi rice recipe for all my sushi creations – veggie sushi rolls, Spicy Crunchy Sweet Potato Sushi Rolls, Ahi Tuna, sushi bowls, and more.
Sushi Saturdays have become a tradition in our house. It has been the perfect meal for when we have family/friends over because of the variety you can offer at little cost. We will put out a big bowl of rice with sushi mats, Nori sheets, sliced cucumbers, shredded carrots, sliced avocado, roasted sweet potato/tofu slices, cooked crabmeat or shrimp, along with some spicy mayo, and crunchy toppings. Everyone makes their own sushi rolls. It’s a ton of fun and can be individualized for those picky eaters!
To start, it’s ideal, if you have the time, to soak the rice for about 30-45 minutes before cooking. This helps to any excess starch and speeds up the cooking time. If you don’t have time to soak, it’s ok! Just rinse the rice a few times to help remove the excess starch. Pictured below, I have a colander in a saucepan. I fill it and swirl the rice around a few times. Then rinse and repeat 2-3 times to help remove the starch.
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Once you have rinsed the rice, place in a medium pot with 2 1/2 cups water and 1/4 tsp. salt. Bring to a boil, reduce heat to simmer, cook for 20 minutes for unsoaked rice, and 15 minutes for soaked rice. Remove from heat and let cool.
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Next, in a small saucepan on low heat – heat rice vinegar, sugar, and salt until sugar is melted, whisking continuously. It should only take a few minutes. Remove from heat. Add to cooked rice and toss to combine.
Delicious Sushi Recipes
Easy Spicy Crunchy Sweet Potato Sushi Rolls
Easy Sushi Rice
Ingredients
- 2 cup sushi rice
- 2 1/2 cups water
- 1/2 tsp salt divided
- 1/4 cup rice vinegar
- 4 tsp sugar
Instructions
- Soak rice in water for 30-45 minutes or rinse well – until water drains slightly clear removing excess starch.
- Once you have rinsed the rice, place in a medium pot with water and 1/4 tsp. salt. Bring to a boil, reduce heat to simmer, cover and cook for 20 minutes for unsoaked rice, 15 minutes for soaked rice. Remove from heat, transfer to a large bowl and let cool.
- During last 10 minutes of rice cooking – add vinegar, sugar and salt to a separate small saucepan. Place over low heat whisking continiously until sugar is dissolved. Remove from heat.
- Pour vinegar mixture over rice. Toss to mix.
- The rice is now ready to use in a sushi roll or in a sushi bowl!
- See notes below for sushi rice use
