The Easiest Way to Make Perfect Sushi Rice

In Japan, it can take as long as 20 years to become a sushi chef (called an itamae). You first start on cleaning duty and very slowly work your way up the ladder. It takes 5 years or so of training before you are promoted to the level where you being to make sushi rice. Then that will be your job for however long it takes to perfect the rice before you may get promoted to the next level. Thats the most difficult way to make perfect sushi rice.

Now, I can pretty much guarantee you that the sushi rice a proper sushi chef makes, is going to be far superior to mine, and I don’t even want to try and compete. But since I’m never going to train to be a pro, and I want to eat sushi rice… like, today, this whole 5 years of training thing is just not gonna happen for me!

So, I’m sharing with you my cheater method to making sushi rice, no years of training needed. This is The Easiest Way to Make Perfect Sushi Rice. And by perfect, I mean perfect for us at home, non-professional sushi makers.

My technique for sushi rice, I’m sure, is all sorts of wrong according to an itamae, but for my at home sushi making, I just LOVE it. It’s sticky, has that vinegar tang, a hint of sweetness, works like a dream for making any type of roll, and only requires 3 ingredients! Sushi rice, seasoned rice vinegar, and water. Boom!

Easy peasy is the name of the game here on It Doesn’t Taste Like Chicken.

Oh, and if you are wondering what that pink stuff is on my sushi, you’re just going to have to wait until next week