Sushi rice

    (391)
    25 min

    This recipe makes nice sticky rice that's perfect for using in sushi. You can find Japanese sushi rice in most major supermarkets. If not, use white short grain rice. It's important to rinse it before cooking.


    344 people made this

    Ingredients
    Serves: 5 

    • 370g sushi rice
    • 700ml water
    • 120ml rice wine vinegar
    • 1 tablespoon vegetable oil
    • 50g caster sugar
    • 1 teaspoon salt

    Method
    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Rinse the rice in a sieve until the water runs clear. Transfer into a medium saucepan and cover with 700ml water. Bring to the boil, then reduce the heat to low, cover and cook for 20 minutes. Rice should be tender and water should be absorbed. Cool until cool enough to handle.
    2. In a small saucepan, combine the rice vinegar, oil, sugar and salt. Cook over medium heat until the sugar dissolves. Cool, then stir into the cooked rice. When you pour this in to the rice it will seem very wet. Keep stirring and the rice will dry as it cools.

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    Reviews & ratings
    Average global rating:
    (391)

    Reviews in English (284)

    0

    Inedibly sour. Quantity must be wrong.  -  05 Jul 2016

    by
    552

    this had a great ratio of ingredients! a good tip that i have about cooking sushi rice perfectly if you have a rice cooker is after rinsing your rice, put your hand flat on top of the rice and allow the water to fill until it just covers your hand. a japanese friend taught me that, and it has turned out perfectly every time, even when my husband does it, and he has much larger hands than I do!  -  29 Mar 2006  (Review from Allrecipes US | Canada)

    by
    368

    This recipe has a good ratio of ingredients - I like my rice a bit on the vinegary side, I guess. The only changes I made were to cut out the oil and to add everything to the water in the beginning in stead of cooking the sugar/vinegar mixture seperately. This allows the flavors to really sink in, and it makes the whole process easier, too.  -  16 Feb 2007  (Review from Allrecipes US | Canada)

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