When it comes to making your own homemade sushi, balance is everything. If you overdo the rice or you add too much fish, the carefully balanced flavor and consistency of your roll could be disturbed. So, with that being said, how much rice should you use in a sushi roll?
Most professional sushi chefs recommend using between 80 and 90 grams of cooked sushi rice per roll. For those who don’t have a kitchen scale, this translates to just over 1/3 of a cup of rice per sushi roll.
You can add always add a little bit more or less, depending on your personal preferences, but using 80 grams of rice per roll will result in the most balanced-tasting sushi roll.
In today’s post, I’m going to explain in greater depth how much rice you should use, what type of rice you should use, and why the consistency of your sushi rice is just as important as the amount.
If you’re anything like me, then you like to cook using exact numbers. While there are certainly some chefs who just eyeball everything and measure nothing, I’ll be the first to tell you that person isn’t me. I need exact measurements, exact weights, exact portions, etc., before I start cooking anything. This is especially true for sushi!
Before I even start cooking my sushi rice, I try to figure out exactly how many rolls I’m trying to make. That’s because sushi rice doesn’t last for more than 24 hours after storage, so it’ll just be wasted if I make too much… and I don’t like to waste things.
The good news is that most sushi rolls (with the exception of those giant specialty rolls) are pretty much the same size. They use the same size of wraps, which makes it easy to determine how much rice. As I mentioned above, 80 grams of rice per seaweed wrap is perfect!
Maybe you love rice, or perhaps you don’t like rice and you’re trying to skip some of the carbs. In this case, you certainly can add more or less rice per roll. If you’re going for a lighter roll, try use 60 to 65 grams of rice per roll. If you’re going for a heavier roll, you can use up to 95 to 100 grams of rice per roll.
As long as you roll the wrap tightly and have nice sticky rice, the roll will hold itself together quite nicely.
One of the biggest sushi trends that have come about this year is sushi hand rolls. These large crepe-like sushi rolls are cone-shaped and can be held in your hand, allowing you to eat them on the go. Sushi hand rolls tend to be a bit larger, so you should use 100 grams of rice for each hand roll to make them more filling.
If you’re unsure of exactly how much rice to cook in your rice cooker, I always recommend adding more. White rice is relatively affordable, and cooking a little extra won’t’ cost you that much more.
Since we’re on the topic of sushi rice, I figured it’d be the perfect time to discuss the type of rice that you should be buying for your sushi rolls. To ensure optimal stickiness and a balanced flavor, you should always use short-grain white rice. If possible, use a Japanese-imported brand like Nishiki rice, which can be found at most Asian supermarkets.
A lot of people get so caught up stressing about how much rice they should cook or how much rice they should add to their sushi rolls that they completely neglect the most important part – the consistency of the rice!
In addition to using short-grain white rice, you’ll also want to follow the specific instructions for cooking sticky sushi rice that I outlined in this post.
Generally speaking, you should always use between 80 and 90 grams of cooked sticky rice for each sushi roll. If you’re making larger rolls or making a sushi hand roll, then you’ll want to use around 100 grams.
Now that you know how much rice to use, it’s time to start perfecting your sushi-making skills!
Yakitori, or Japanese chicken skewers, are also a great option for an easy weeknight meal. Just be sure to marinate the chicken in advance so that the flavors can really soak in.
No matter what you choose, with a little practice, you’ll be a sushi-rolling pro in no time!