Sticky sushi rice

    35 min

    I like to cook sushi rice with a strip of dried kelp or nori seaweed - it adds a lot of flavour. You can find it in most large supermarkets these days.

    201 people made this

    Serves: 4 

    • 450g Japanese sushi-style rice
    • 1 (8cm) strip dried kelp (optional)
    • 700ml water
    • 4 tablespoons rice vinegar
    • 4 tablespoons caster sugar
    • 1 1/4 teaspoons salt

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Place rice into a large, deep bowl. Fill with cold water and rub rice together with your hands until the water turns milky white. Pour off the cloudy water, being careful not to pour out the rice. Repeat 3 or 4 times until the water stays clear and you can see the rice through the water.
    2. Drain the rice using a fine sieve, then place into a saucepan along with the strip of seaweed and water. Bring to the boil over high heat, covered, then reduce heat to low, and simmer for 15 minutes. Remove from heat and allow to stand for 5 minutes.
    3. Stir rice vinegar, sugar and salt until dissolved in a small bowl, set aside.
    4. Scrape rice into a bowl; remove and discard the kelp. Stir in vinegar mixture, stirring well to prevent lumps of rice forming. Allow to cool at room temperature.


    Sticky sushi rice
    Sticky sushi rice

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    Reviews in English (150)


    Perfect.  -  12 May 2015


    We just came back from living in Japan and I was craving sushi. I made this today and it was very good! I did not have the kelp but it worked out very well without it. I will use this recipe again next time I have another craving!  -  01 Aug 2008  (Review from Allrecipes US | Canada)


    I made according to directions minus the konbu dried kelp and it turned out fabulous. The secret is to follow the instructions carefully-let the rice sit/dry completely etc. (do not mess with it too much) ALSO: When adding the rice vinegar mixture do not mix it in but kneed with very few strokes just until combined so the rice grains keep their integrity and do not become soft and paste like. I highly recommend this recipe...thank you for posting!  -  11 Apr 2009  (Review from Allrecipes US | Canada)