My mother makes sushi rice in a straightforward manner using this method. Adaptable to your tastes.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Additional Time: | 35 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 10 |
| Yield: | 5 cups |
Ingredients
- 2 ¼ cups Japanese sushi-style rice
- 1 (4 inch) piece konbu dried kelp (Optional)
- 3 cups water
- ¼ cup rice vinegar
- ¼ cup white sugar
- 1 ¼ teaspoons salt
Instructions
- Place rice into a large, deep bowl. Fill with cold water and rub rice together with hands until water turns milky white. Pour off cloudy water, being careful not to pour out rice. Repeat 3 or 4 times until you can see rice through 3 inches of water.
- Drain rice in a fine strainer, then place into a saucepan along with konbu and 3 cups water. Allow to stand for 30 minutes. Stir together rice vinegar, sugar, and salt until dissolved in a small bowl; set aside.
- Cover, and bring rice to a boil over high heat, then reduce heat to low, and simmer for 15 minutes. Remove from heat and allow to stand, covered, for 5 minutes.
- Scrape rice into a bowl; remove and discard konbu. Stir in vinegar mixture until well incorporated and no lumps of rice remain. Allow to cool at room temperature. For a shinier appearance, use an electric fan to cool rice rapidly.
Reviews
good
Loved this recipe. Turned out wonderfully!
Great! I used my Instant Pot.
This is exactly what we need for sushi night. We have a family of 9 and will do homemade sushi for some birthday dinners and this is perfect. I make it exactly as stated in the recipe but I double it (20 servings).
I use this recipe pretty much every time except, instead of the kelp I use a teaspoon of dashi soup mix and I think it makes the rice a little more flavorful
had to cut the vinegar and sugar in half and it came out like the real thing. For those that cant get the kelp. theres a rice vinegar made for sushi thats already had the kelp soaked in it. Can usually find it at an Asian market. but once I made the changes it came out great. was too overpowering with that amount of vinegar and sugar
Waaaaay too much vinegar and sugar. I questioned and hesitated with the listed measurements but I did it anyways now I’ve got a lot of inedible rice.
Love the flavor of this sushi rice
Amazing!!! Best method yet to make homemade sushi. With food allergies getting take out is not an option so we make our own sushi. Due to some unfortunate circumstances we made the rice then made the sushi the next day and it was fantastic. Best sushi to date!!
LOVE LOVE LOVE THIS RECIPE. I used Botan rice and it turned out perfect.
This is awesome as a base for homemade sushi!
have made it about 10 times, perfect every time!
simple recipe, turned out great!
Yum! Next time I’m going to double the recipe!
Instead of putting it in a bowl to wash I used a strainer bc I think that way is a little easier everything else was ok.
Turns out perfectly every time! Sometimes I cut sugar in half.
This is the only recipe I use when I make sushi or poke bowls! It’s perfect! I halved the recipe and it was still enough for 3 poke bowls. I did not use the kelp and it was not needed.
Super easy. Turned out perfect for tuna poke.
We all loved this. A bit of “thinking ahead” time needed but very basic recipe and worked perfectly . I used apple cider vinegar instead of rice wine vinegar and found it perfect
Makes really good sushi rice!
omg it was so good i had it for dinner