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Sushi Rice

Source: Sushi - The Essential Kitchen
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Active Time:  35 Minutes
Total Time:  1 Hour 20 Minutes
  Makes 8 cups
The first step in making sushi is to prepare the rice. It is well worth buying an electric or gas rice maker, as it reduces the process of making rice to the simple press of a button.
For Rice:
5 cups short-grain rice
5 cups water
1-inch square kombu
1/2 cup sake (optional)
Osaka-style Vinegar Dressing
1/2 cup sushi vinegar (or rice vinegar)
1 teaspoon rock or sea salt
3 tablespoons superfine sugar (caster)
Tokyo-style Vinegar Dressing
1/2 cup sushi vinegar (or rice vinegar)
1 teaspoon rock or sea salt
1 tablespoon superfine sugar
Other necessary recipes:
California Rolls Tuna Rolls
Sushi Rice Recipe at
Put rice in a bowl that is at least twice the volume of rice and add cold water to near top of bowl. Stir rice briskly with your hands to remove any dirt. Cover rice with your hands as you carefully drain away cloudy water.

Repeat the process twice more. By the third time, water should be clear. (Avoid washing rice too many times, as it removes starch and nourishment from the rice and also breaks the grains.)

Place rice in a colander to drain. In summer, it will need about 30 minutes, in winter one hour. If using an electric rice maker, place rice and 5 cups water in the rice maker and turn on. Machine will cook rice and tell you when it is ready.

If using an electric or gas stove, place drained rice and water (plus kombu for additional flavor, if desired) in a heavy-bottomed saucepan and cover with a tight-fitting lid. Bring water to a boil over medium heat. To ensure that rice grains are properly cooked through, do not remove lid throughout entire cooking process. When water boils, increase heat and boil for about 3 minutes. If the pot boils over, adjust heat.

Reduce heat to medium and boil for 5-10 minutes. Remove from heat and remove lid (water should no longer be visible.)

You may wish to follow the practice of some sushi bars and add sake to rice before removing from heat. This makes rice puff up and adds flavor.

Place cheesecloth or clean kitchen towel over rice, put lid back on and let stand for 10-15 minutes to finish cooking. Remove kombu, if used.

See below for vinegar preparation and combining the rice and vinegar to finish the sushi rice.

Preparing the Vinegar:

While rice is cooking, prepare vinegar dressing, using one of the sets of ingredients listed above. Place vinegar and salt in an enamel suacepan and whisk constantly over low heat until salt dissolves.

Add sugar and whisk constantly to dissolve. Do not let mixture boil. Remove pan from heat when the heat is uncomfortable for your hand. If made ahead of time, keep dressing in a closed jar in the refrigerator.

To combine rice with vinegar dressed: Place hot rice ina wooden rice tub or large, nonmetallic, flat-bottomed bowl. Spread the rice evenly around the tub using a rice paddle or wooden spoon. Stir rice to separate grains, slicing paddle across bowl rather than stirring.

Make some space in center of rice and slowly add vinegar dressing in center to distribute flavor evenly. (You may not need to use all of dressing. If yo use too much, rice will become mushy.)

Continue lifting and mixing rice with paddle, using a slicing motion. use a hand-held fan again. (Your aim is to make rice slightly sticky, with grains separated and evenly flavored with vinegar dressing.)

Continue mixing and fanning until rice reaches body temperature, then stop. If you let it become colder than this, it will harden. Put rice into a rice holder that has a lid and will keep it warm.

Spread a piece os damp cheesecloth or a damp kitchen towel over the top of rice and put lid on. (If you need to turn rice that is cold on top and hot on the bottom, or that has become overly compresed, cover your hand with this cloth and then turn rice with your hand.

Rice is now ready to be made into sushi. Do not refrigerate rice as it will become hard. Sushi rice will not keep for more than one day.

Recipe reprinted by permission of Periplus. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 8 cups
Calories: 475
Sodium: 290mg
Fiber: 4g
Carbohydrates, Total: 106g
Protein: 8g
% Cal. from Fat: 2%
Fat. Total: 1g
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