Low Iodine Sushi Rice
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Learn more →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)
Can be omittedkombu
For the seasoning
- ¼ cup rice vinegar
- 2 tbsp granulated sugar
- 1 ¼ tsp fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
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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