Sushi Rice

2 Cups Japanese short grain sushi rice
2 cups Water
2 tablespoons Rice vinegar
One 4 inch square Kombu (Optional)

Rinse Uncooked Sushi Rice:
Thoroughly wash and rinse Japanese short grain rice for about 3 to 4 times.
Soak Sushi Rice:
For even and rapid cooking of sushi rice, it’s essential to soak them for about an hour before cooking.
It helps sushi rice to soak enough moisture that helps it become tender easily upon cooking.
Put the rice in a rice cooker following a 1:1 ratio of water to rice

Ingredients for Sushi Rice Vinegar
2 Tablespoons Rice vinegar
1 Tablespoon Granulated white sugar
½ Tablespoon Sea salt

Sushi Rice Vinegar Preparation
Place all ingredients in a sauce pan. Simmer the sushi rice seasoning on a medium flame and use a whisk to gently stir till the sugar dissolves.
For instant cooking, you can put all the ingredients in a bowl and microwave for one to two minutes.
Set aside and cool it at room temperature. Sushi rice vinegar is ready to drizzle.

Spread parchment paper. Then, transfer the cooked sushi rice and spread evenly using a rice paddle.
Drizzle the sushi rice seasoning on top of warm sushi rice and fold to evenly season them.
Using a rice paddle, turn and toss the sushi rice with sushi rice seasoning. Mix to remove steam.
This mixing technique helps you avoid ending up with mushy rice.

Cover Before Serving:
Cover the rice with a damp towel or cloth. Covering sushi rice helps avoid evaporation of required moisture, stickiness, and gloss.

Tips to Store Cooked Sushi Rice
Refrigerating cooked sushi rice makes it hard and dehydrated.
You can store cooked sushi rice for about a month in an airtight jar and place it in the freezer.

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