{"id":"821848d6-f519-42a8-8e78-d0ea070457a8","url":"https://recipestripper.com/recipes/821848d6-f519-42a8-8e78-d0ea070457a8","source_url":"https://cooking.nytimes.com/recipes/10754-sushi-rice","title":"Sushi Rice","description":"Back in 2002, Matt and Ted Lee reported on how home cooks had started making sushi with ever-increasing frequency. Among the recipes they brought to The Times was this one, for sushi rice, short-grained rice bolstered by the flavors of vinegar sugar and salt, adapted from “The Great Sushi and Sashimi Cookbook,” by Kazu Takahashi and Masakazu Hori. Use it as a backdrop for your own home-rolled sushi, or pair it, as the article suggests, with various kinds of sliced fish and vegetables, pickled ginger and wasabi for a chirashi sushi bowl. Matt Lee And Ted Lee","servings":6,"servings_text":"6 cups","total_time":"PT1H","ingredients":[{"text":"2 cups sushi rice","item":"sushi rice","quantity":2,"unit":"cup"},{"text":"2 tablespoons sugar","item":"sugar","quantity":2,"unit":"tbsp"},{"text":"1 teaspoon salt","item":"salt","quantity":1,"unit":"tsp"},{"text":"⅓ cup rice vinegar","item":"rice vinegar","quantity":0.3333333333333333,"unit":"cup"}],"instructions":[{"number":1,"text":"In a fine strainer, rinse the rice with cold running water, until water runs clear. Pour rice into pot with 2 cups cold water; let sit 30 minutes."},{"number":2,"text":"Bring rice to a boil over medium-high heat; immediately turn heat to low, and cover. Cook 10 minutes, remove from heat and let sit, covered, 15 minutes. In a small saucepan, dissolve the sugar and salt in the rice vinegar over a low flame. Pour evenly over rice and fold gently with a wooden spoon to mix. Leave rice in front of a fan, or fan with a piece of cardboard for 15 minutes or until rice is just above room temperature."}],"date_published":"2026-10-30T20:40:30.269939+00:00","date_modified":"2026-10-30T20:40:30.269939+00:00"}