Mum's Sushi Rice

    Mum's Sushi Rice

    (196)
    30min


    180 people made this

    About this recipe: Simple and easy sushi rice from my mum's recipe. Can be modified to your taste.

    Ingredients
    Serves: 4 

    • 2 1/4 cups (450g) Japanese sushi-style rice
    • 1 (10cm) piece konbu dried kelp
    • 3 cups (750ml) water
    • 1/4 cup (60ml) rice vinegar
    • 1/4 cup (55g) sugar
    • 1 1/4 teaspoons salt

    Directions
    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Place rice into a large, deep bowl. Fill with cold water and rub rice together with 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 you can see the rice through 8cm of water.
    2. Drain the rice in a fine strainer, then place into a saucepan along with konbu and water. Allow to stand for 30 minutes. Stir together rice vinegar, sugar, and salt until dissolved in a small bowl, set aside.
    3. Cover, and bring rice to a boil over high heat, then reduce heat to low, and simmer for 15 minutes. Remove from heat and allow to stand for 5 minutes.
    4. Scrape rice into a bowl; remove and discard the konbu. Stir in vinegar mixture until well incorporated and no lumps of rice remain. Allow to cool at room temperature. For a shinier appearance, use an electric fan to cool the rice rapidly.
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    Reviews and ratings
    Global ratings:
    (196)

    Reviews in English (195)

    by
    62

    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)

    by
    58

    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)

    by
    45

    Excellent rice! I actually made this with Adobo chicken tonight to test it out before I make sushi and I found it to be wonderful! I did heat the rice vinegar and sugar until the sugar dissolved, The directions seemed to be missing that step or maybe it was just implied.  -  06 Dec 2007  (Review from Allrecipes US | Canada)

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