Sticky sushi rice

    Sticky sushi rice


    184 people made this

    About this recipe: 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.

    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.


    How to make sushi rice
    How to make sushi rice

    Recently viewed

    Reviews (1)


    Perfect. - 12 May 2015

    Write a review

    Click on stars to rate