How To Make Sushi Rice

Making sushi rice is simple. If you can`t get Japanese rice at your local supermarket (of if it`s ridiculously expensive), try medium grain rice. I use it all the time and it works! I tend to leave the rice in my rice cooker for about 5 - 10 minutes after it`s cooked to soften it up a bit more.

How to make sushi rice

Makes 5 1/2 cups

1 ½ cups uncooked medium grain rice
1 piece of dried konbu (if available, but not necessary)
2 cups of water (1 1/2 cups if using a rice cooker)

Vinegar dressing
¼ cup rice vinegar
2 tablespoons sugar
1 teaspoon salt

Wash the rice. In Japan, people typically rinse up to 10 times before use. Cook with the konbu added to the cooking water. Try using a rice cooker. It`s amazing.

In a small saucepan, add the vinegar, sugar and salt over low heat. Simmer until the sugar and salt have dissolved.

When the rice is cooked, place in a bowl, remove the konbu, and gradually mix in the vinegar dressing.

The rice is now ready to use on sushi rolls or vegetarian sushi .
You can also eat it with pickled plums for a simple meal. Try it with shrimp/prawns or raw fish and steamed vegetables for a heartier dish. Add some soy sauce and you`re in heaven! Important note: Sushi rice should be served warm or at room temperature. Do not serve chilled...not so yummy.

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