How to Cook Perfect Japanese Rice on the Stove

No rice cooker? No problem! With this fool-proof recipe, you can make delicious, fluffy, and sticky Japanese-style rice on the stove perfectly every time!

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INGREDIENTS:
- 300 g uncooked Japanese short-grain rice - often labeled "sushi rice" outside of Japan
- 400 ml cold water

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FAQ:
WHAT HAPPENS IF YOU DON'T SOAK JAPANESE RICE?
If you use a Japanese rice cooker to cook Japanese rice, there is no problem. However, if you cook Japanese rice in a pot and do not allow it to absorb water before cooking, a glue layer will form on the surface of the rice grain. This glue layer prevents water and heat transfer, resulting in rice with uncooked core. Therefore, water absorption is a necessary step.

DO THE JAPANESE WASH THEIR RICE BEFORE COOKING?
In a way, we do. But that does not mean you wash it literally with soap; it's like rinsing and gently mixing to remove the bran by soaking the rice in water and rubbing it against each other. Recently, however, due to the development of rice milling technology, little bran remains in the rice, so it is sufficient to rinse lightly.

WHY IS MY JAPANESE RICE NOT STICKY?
The causes of Japanese rice becoming dry can be attributed to the amount of water, not soaking enough, or rice being too old.

WHY IS MY JAPANESE RICE MUSHY?
If the rice is broken when rinsing, the starch in the rice will dissolve into the water, resulting in mushy rice. Also, too much water will result in a porridge-like texture, so adjusting the amount of water is very important.

WHY DO THE JAPANESE PUT UNCOOKED RICE IN THE FRIDGE?
Rice dries and oxidizes in direct sunlight and at high temperatures; when it oxidizes, it loses its flavor. Many people store rice in the refrigerator because it is not exposed to sunlight, and the low temperature slows the oxidation process.

DO THE JAPANESE ADD SALT TO RICE?
No, we do not add salt to rice unless there are special circumstances, such as making salted rice balls.

TIMESTAMPS:
00:06 Measuring
00:32 Washing
02:03 Soaking
02:38 Drying
02:56 Cooking
04:21 Steaming

LINKS TO OTHER RECIPES:
   • Classic Japanese Recipes  
   • Japanese Meat Recipes  
   • Japanese Fish/Seafood Recipes  
   • Japanese Rice Recipes  
   • Japanese Noodle Recipes  
   • Japanese Side Dish Recipes  
   • Japanese Sweets and Desserts  
   • Fusion  
   • Japanese Cooking Tips and Tools  

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ABOUT SUDACHI RECIPES:
Sudachi Recipes is a Japanese cooking media established in 2019 by Yuto Omura. He was born and raised in Japan and lived in the UK for several years. Sudachi Recipes is located in Aichi Prefecture, Japan, and aims to share authentic and modern Japanese recipes with the rest of the world.

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