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SUSHI RICE 0 Picture


  • 3 cups Japanese rice
  • 3 1/4 cups water
  • 1/3 cup rice vinegar
  • 3 Tbsp sugar
  • 1 tsp salt



Step 1

Put the rice in a large bowl and wash it with cold water. Repeat washing until the
water becomes almost clear. Drain the rice in a colander and set aside for 30
minutes. Place the rice in rice cooker and add water. Let the rice soak in the water
at least 30 minutes. Start the cooker. When rice is cooked, let it steam for about
15 minutes.

Prepare sushi vinegar (sushi-zu) by mixing rice vinegar, sugar, and salt in a sauce
pan. Put the pan on low heat and heat until the sugar dissolves. Cool the vinegar

Spread the hot steamed rice into a large plate or a large bowl. Please use a non-
metallic bowl to prevent any interaction with rice vinegar. It's best to use a
wooden bowl called sushi-oke. Sprinkle the vinegar mixture over the rice and fold
the rice by shamoji (rice spatula) quickly. Be careful not to smash the rice. To cool
and remove the moisture of the rice well, use a fan as you mix sushi rice. This will
give sushi rice a shiny look. It's best to use sushi rice right Away.

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