Update: Photos updated in November 2013
Sushi Rice is vinegared rice only used for making sushi, and not steamed rice. If you are making just plain steamed rice, here’s a post on How to Make Rice.
- 3 rice cooker cups* (540ml) of uncooked premium Japanese short grain rice*
- 2" (5 cm) kombu (or 1/2 tsp. Konbucha) [optional - but it will give nice aroma!]
- 1/3 cup rice vinegar
- 3 Tbsp. sugar
- 1 ½ tsp. salt
- 4 Tbsp. rice vinegar
- 2 Tbsp. sugar
- 1 tsp. salt
- Put the rice in a large bowl. Pour cold water until it covers the rice. Immediately discard the water to purge dirty particles because rice absorbs water very quickly when you start washing. Repeat 1-2 times.
- Now use your fingers to gently wash the rice by moving in a circular motion.
- Then pour cold water until it covers the rice and quickly discard the water again. Repeat this process about 4-5 times until the water becomes almost translucent.
- Let the rice soak in water for 30 minutes. Transfer the rice into a sieve and drain for 15 minutes.
- Put the rice in the rice cooker bowl and add cold water to just under the 3 cup line. If your rice cooker has "sushi rice" option, add water to 3 cup line for sushi rice. Since you add sushi vinegar to the rice, rice is on the firm side. Place the kombu on top of the rice and start cooking.
- To make sushi vinegar, combine rice vinegar, sugar, and salt in a small saucepan and bring it to a boil over medium high heat until the sugar is completely dissolved (or you can put the ingredients in a microwave-safe bowl and microwave for 1 minute). Set aside to let it cool.
- When the rice is cooked, moisten a large bowl with water so the rice will not stick. Transfer the cooked rice into the bowl and spread out evenly so the rice will cool faster. While it’s hot, add sushi vinegar over the rice.
- With a rice paddle, slice the rice at a 45 degree to separate the rice grains instead of mixing.
- Then gently flip the rice in between slices. Repeat this process till rice is cooled.
- Keep the rice covered with a damp towel (or paper towel) until ready to serve.
* 1 rice cooker cup is 180 ml, not same as 1 US cup. 1 cup will make 2 cups of cooked rice.
* Please use short grain rice for sushi.
* There is a convenient Sushi Seasoning available at Japanese/Asian grocery store.
* If you don't have a rice cooker, please follow How To Make Steamed Rice.
Now with Sushi Rice, you can make all kinds of sushi recipes…