Sushi Rice

    Sushi Rice

    (195)
    3saves
    35min


    180 people made this

    Good sushi rice is a perfect blend of flavour and texture. Try this recipe and get it right every time! You can watch this recipe being made in our Allrecipes Sushi Rice Video.

    Ingredients
    Serves: 4 

    • 4 tablespoons white sugar
    • 1 1/4 teaspoons salt
    • 4 tablespoons rice vinegar
    • 450g Japanese sushi rice
    • 1 piece kombu (dried kelp)
    • 700ml water

    Directions
    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. In a small bowl, combine the sugar, salt and rice vinegar until dissolved. Set aside.
    2. Place rice in a large saucepan and cover with cold water. Gently massage the rice with your fingers until the water is milky. Pour off the water and refill with cold water - repeat this 3 or 4 times to remove excess starch.
    3. Drain the rice well and place in a saucepan. Add the kelp and 700ml water. Bring to the boil, cover, reduce heat to low and simmer 15 minutes. Remove from heat and let stand five minutes before uncovering.
    4. Spread rice on a large tray, discarding the kelp. Sprinkle over the vinegar mixture and mix well with a flat spatula. Let cool before using in your sushi recipe.

    Watch a video of it being made…

    How to Make Sushi Rice
    How to Make Sushi Rice
    See all 12 recipes

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    Reviews and Ratings
    Global Ratings:
    (195)

    Reviews in English (194)

    by
    62

    We just came back from living in Japan and I was craving sushi. I made this today and it was very good! I did not have the kelp but it worked out very well without it. I will use this recipe again next time I have another craving!  -  01 Aug 2008  (Review from Allrecipes USA and Canada)

    by
    58

    I made according to directions minus the konbu dried kelp and it turned out fabulous. The secret is to follow the instructions carefully-let the rice sit/dry completely etc. (do not mess with it too much) ALSO: When adding the rice vinegar mixture do not mix it in but kneed with very few strokes just until combined so the rice grains keep their integrity and do not become soft and paste like. I highly recommend this recipe...thank you for posting!  -  11 Apr 2009  (Review from Allrecipes USA and Canada)

    by
    45

    Excellent rice! I actually made this with Adobo chicken tonight to test it out before I make sushi and I found it to be wonderful! I did heat the rice vinegar and sugar until the sugar dissolved, The directions seemed to be missing that step or maybe it was just implied.  -  06 Dec 2007  (Review from Allrecipes USA and Canada)

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