Emulsifier Free Sushi Rice

Total time40 min

Prep time5 min

Cook time20 min

4.8

(28)

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Ingredients

4 servings

2 cups japanese short-grain white rice (sushi rice)
2 ¼ cups cold water
1 piece kombu (about 2 inches / 5 cm), wiped clean (optional)

For the seasoning

¼ cup rice vinegar
2 tbsp granulated sugar
1 ¼ tsp fine sea salt

Instructions

1
Place the rice in a fine-mesh strainer and rinse under cold running water, stirring gently with your hand, until the water runs nearly clear — about 2 minutes. Drain well.
2
Transfer the rinsed rice to a medium saucepan and add the cold water. If using kombu, lay it on top of the rice. Bring to a boil over medium-high heat, then immediately reduce the heat to the lowest setting, cover tightly, and cook for 15 minutes without lifting the lid.

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