• Mon - Sun : 8:30am to 9:30pm

sushi rice


i like this recipe because it is pretty easy and i have gotten good results everytime i use it. it is adapted from a couple of different recipes. (this makes almost 2 cups of seasoning, i put what i have left in a jar or bottle and refrigerate)


# # # # # # # # # # # # # # # # # #


  • Carbohydrates: 627.3
  • Fats: 1.0
  • Dietary Fiber: 99.0
  • Minerals: 290.0
  • Proteins: 19.0
  • Vitamins: 1.0
  • Water: 47.0


  1. For the seasoned vinegar: combine ingredients in a small sauce pan over med-low heat until sugar and salt are dissolved
  2. Allow to cool and store in the refrigerator
  3. For the rice: put 3 cups of rice in a large bowl and rinse until the water is clear
  4. Drain the rice and add the 3 cups of cold water to a pot with a good-fitting lid
  5. Do not cover the pot yet
  6. Though
  7. Over high heat
  8. Bring to a simmer
  9. Once the rice is simmering
  10. Cover rice and reduce the heat to medium low
  11. Cook for 10 minutes without removing the pot lid at all
  12. Turn heat down to the lowest setting and cook for another 10 minutes
  13. Now
  14. Turn off the heat and let the rice sit in the pot on the stove for 15 minutes
  15. Turn the rice into a wooden
  16. Glass
  17. Or stainless steel bowl and sprinkle with 6 tbsp of seasoned vinegar
  18. Mix the vinegar with the rice with a cutting motion being careful to only mix for about 5 minutes max
  19. Cover rice with a damp towel and allow to cool to room temperature
  20. This rice is easiest to manipulate while it is room temperature or warmer
  21. If you refrigerate the rice it gets harder to work
  22. But you could save it for leftovers--just keep it covered with a damp cloth
  23. This makes enough for about 10 rolls of maki-sushi or 60 pieces of nigiri-sushi

Step 16

Total Time in Minute 40

Ingredients Count 6

cooking sushi rice

See More Relate Photo


Rice wine vinegar

Superfine sugar

Sea salt




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