Perfect Sushi Rice

    (391)
    40 mins

    Here is my recipe for the perfect sushi rice. You can eat this alone or roll into your favourite sushi roll with ingredients of choice. I use strips of carrots, cucumbers and slices of avocado. You can adjust the amount of vinegar in this recipe to suit your taste.


    313 people made this

    Ingredients
    Serves: 15 

    • 2 cups (200g) uncooked Japanese glutinous white rice (sushi rice)
    • 3 cups (750ml) water
    • 1/2 cup (125ml) rice vinegar
    • 1 tablespoon (15ml) vegetable oil
    • 1/4 cup (55g) caster sugar
    • 1 teaspoon salt

    Directions
    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Rinse the rice in a strainer or colander until the water runs clear. Combine with water in a medium saucepan. Bring to a 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.

    Recently viewed

    Reviews and ratings
    Global ratings:
    (391)

    Reviews in English (284)

    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)

    by
    298

    This is a great recipe for sushi rice. Instead of boiling the vinegar/sugar/ salt, I just put it in the microwave for about 1 minute. It comes out the same!  -  19 May 2008  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate