By using the power of steam in the Anova Precision Oven, it is easy to make perfect sushi rice, each and every time. Cooking in sous vide mode at the boiling point of water ensures that no excess moisture is lost, and that no grains of rice run the risk of sticking and burning on the bottom of the pot. A simple mixture of rice vinegar, sugar, and salt seasons the rice so that it perfectly complements raw fish or other seafood.
The final 10 minute rest in the cooling oven helps the rice absorb any last remaining water on the sheet pan, so don’t skip that step.
420 grams (2 cups)
500 grams (about 2 1/4 cups)
water, plus more for rinsing the rice
75 grams (5 Tbsp)
unseasoned rice vinegar
17 grams (1 Tbsp plus 1 tsp)
5 grams (1 1/2 tsp)
1. Preheat the Oven
Sous Vide Mode: On
2. Rinse the Rice
Place the rice in a fine mesh strainer and set the strainer in a medium bowl. Fill the bowl with cold water, then use your hands to swish around the rice to expel its starch. Pull the strainer out of the bowl, then dump the water. Repeat the rinsing step until you can see through the water, about 5 times.
3. Add Water
Drain the rice well, then transfer it to the Anova sheet plan. Spread in an even layer, then top with the water. Carefully transfer to the middle position of the oven.
4. Cook the Rice
Steam the rice for 30 minutes.
Sous Vide Mode: On
5. Make the Seasoning Mixture
Meanwhile, combine the vinegar, sugar, and salt in a small skillet. Place over medium heat and cook, stirring frequently, until the sugar and salt have dissolved, about 1 minute.
6. Rest the Rice
When the timer goes off, turn off the oven but leave the rice inside. Let rest for 10 minutes.
7. Season, Cool, and Serve
Remove the rice from the oven. Drizzle the vinegar mixture over the hot rice. Use a rubber or rice spatula to gently stir and fold the mixture in, breaking up clumps of rice as you go. If eating warm, you can serve now. Let come to room temperature for sushi rolls.