How to Cook Rice Japanese Style (白米の炊き方)

This recipe should have been the first recipe on my blog. Let’s go back to basics!


(2~3 servings)

  • 450 g of sushi rice (short-grain rice)
  • 620~640 cc of water


  1. Prepare water in a bowl, and put some rice into it. Mix them from the bottom, throw out the water immediately. It’s very important to follow steps.

  2. Rinse the rice by stirring the bowl gently about twenty times. Then throw out the water. Rinse it 2 more times. And soak it for about 30 minutes until it becomes opaque white. Then, drain the water.

  3. Prepare some water in a saucepan, and place the rinsed rice.
  4. Cover with a lid and heat the pan over medium heat until it boils. Don’t take off the lid while the rice is cooking — this lets the steam out and affects the cooking time. When it boils, simmer for 3 minutes
  5. Turn the heat down to medium-low and simmer for about 3 minutes: Turn the heat down to low and simmer again for about 6 minutes.
  6. After simmering for a total of 10~12 minutes, open the lid a little and check if moisture is absorbed.
  7. When all moisture is absorbed, heat the pot for about 15 seconds. Then turn off the heat and let it sit for 10 minutes, covered. Now, your rice is ready! 🙂 いただきます!

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