Perfect sushi rice

Perfect for Sushi, Sashimi and Japanese cuisine

Perfect sushi rice

Word from the author:

"Perfect sushi starts with perfect rice. For that you will need a good recipe and some care. In this page you will find the instructions you need to make vinegared sushi rice at home."

(4.1 / 5)
Published on By |
349 Comments
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 9 sushi rolls


    1. Aquí es cómo debería verse una bolsa de arroz para sushi.

    2. Midiendo el arroz de sushi


      .

    3. Cocina el arroz a fuego alto al principio, revuelve cada minuto o dos, hasta que el agua hierva. Luego, baja el fuego a bajo y cubre la olla.

      Después de 6-8 min, verifica el nivel de agua – Si no hay más agua, solo granos de arroz más grandes en la olla, eso significa que el arroz está listo. Si no, verifica de nuevo cada minuto, asegurándote de no quemar el arroz en el fondo.

Calculadora de cantidad

Para hacer

rollos de sushi, usa:

1

cups

Rice

1.2

cups


2.5


0.5


0.5


Salt

  2. ¿Cómo se hace esto?


      1. .

      3. Vierte la mezcla sobre el arroz y mezcla bien. Eso debería llevar un minuto o dos.

      5. Confía en tus propios sentidos si te gusta usar la cantidad completa o no.

Ingredients

  • 3 cups of sushi rice
  • 3.5 cups of water
  • 0.5 cup of Rice vinegar
  • 2 Tablespoon White sugar
  • 2 Teaspoon Fine salt

Instructions

  1. For the seasoning, heat the rice vinegar with the sugar and salt in a pot or microwave until fully dissolved.
  2. Rinse the sushi rice thoroughly and cook it in a pot with a thick bottom (or rice cooker).
  3. Once rice is ready, transfer to wooden or plastic container. Do not cover.
  4. Pour seasoning evenly over rice and mix with a wooden spoon in a cutting motion.
  5. Let rice cool down to room temperature by the window or with a fan, but never in the refrigerator.

Rate this recipe

  • 1468 People Rated This Recipe

  • Average Rating

  • (4.1 / 5)

349 Responses to Perfect sushi rice

  1. Mel Campbell April 21, 2014 at 9:26 am #

    Actually my seaweed packet says only 1/3 cup vinegar. yours is very sour. i would say 1/3 cup for 3 cups rice. and only 1 tbsp sugar

    Reply
  2. Kaitensatsuma February 3, 2009 at 3:42 pm #

    Two tablespoons of salt? Sounds like too much to me. Maybe two teaspoons (tsp)….

    Reply
  3. Jeremy Martinez September 16, 2009 at 1:57 am #

    I read somewhere it's better to make a new roll and store it like that. The rice alone gets a weird taste.

    Reply
  4. Valentine Richard November 11, 2009 at 2:23 am #

    finally i know why my sushi rice doesnt taste the same as the store bought sushi…

    Reply
  5. Sushi wannabe May 6, 2009 at 2:56 am #

    I used the above recipe and it werked well. i botched the first batch, but learned quickly that u have to really strain the water out of the rice. I used equal parts water to rice and only a quarter cup of vinegar. it werked just fine. as far as everything else it was perfect. it does take some practice to spread the rice out evenly tho.

    Reply
  6. ROCGRAN July 29, 2009 at 6:53 pm #

    Great site, been trying to make  Sushi Rolls for  a long time with pretty crappy results, used your site and WOW they turned out GREAT.
    Thanks

    Reply
  7. Thug July 9, 2008 at 4:41 pm #

    I've made too much sushi rice, and put most of it in the fridge. A week later, I've put it in the microwave, let it cool down, and made another batch of sushi.
    It was a-okay for me.

    Reply
  8. Rae Ann July 1, 2009 at 3:16 pm #

    Can I store extra rice for future use, or do I have to make it and use it at the same time? If I can store it, what is the best way?
    Thanks- I am loving your web-site,
    Rae Ann

    Reply
  9. Sergio Bryant September 8, 2009 at 3:26 am #

    we tried this at home aqnd it worked grerat thanks

    Reply
  10. Océane Roger September 8, 2009 at 3:25 am #

    this was really helpful i liked it alot 🙂

    Reply
    • osowakki July 16, 2016 at 7:56 pm #

      Glad you enjoyed it!

      Reply
  11. Tammy Vasquez March 24, 2009 at 6:14 am #

    can't wait to try it, mmhhhh

    Reply
  12. Chris January 27, 2009 at 4:39 am #

    Hi!
    Great website!!
    My question: everytime I make sushi rice it turns out to be very sticky. I thought this was normal but recently I saw a professional preparing sushi, and his rice wasn't soo sticky!
    what am I doing wrong?
    thanks Chris

    Reply
  13. leonard stone August 12, 2008 at 12:00 pm #

    Very experimental! nice going!

    Reply
  14. Ana January 22, 2009 at 2:33 pm #

    hi!! i was just wondering if i could use regular whole wheat short grain rice instead? i know there is whole wheat sushi rice but i can not find it at my grocery store. would whole wheat short grain rice be okay?

    Reply
  15. Clarissa Langer August 20, 2009 at 1:20 am #

    this site is awsome i will try to make one.HOPE it turn out right. :-[

    Reply
  16. Jeffrey Powell October 4, 2009 at 7:08 pm #

    if i cooked my rice in a rice cooker would it be the same thing?

    Reply
  17. osowakki, Guest November 14, 2009 at 1:23 am #

    Two spoons of sugar is what kind of spoon? tablespoon or teaspoon or..?

    Reply
  18. Akseli Marttila July 11, 2009 at 1:30 am #

    For 3 cups of rice, use ½ cup of rice vinegar.

    Reply
  19. osowakki December 27, 2008 at 6:57 pm #

    No, you need to use Shari rice – commonly reffered to as "sushi rice". It is round, and sticky.
    You may want to use regular rice, but it just won't taste the same.

    Reply
  20. Anonymous December 27, 2008 at 5:59 am #

    is common rice okay?

    Reply
  21. Javier Nieto August 8, 2009 at 4:58 pm #

    anyway what is rice vinegar ?? kind of acetic acid ?

    Reply
  22. rob January 19, 2009 at 10:27 pm #

    Great Site! Very empowering, lol Think I have the courage to try cooking sushi rice … yikes 😛

    Reply
  23. Vanessa Konrad August 10, 2009 at 4:33 am #

    Thanku heaps for all the help, gonna try to make some sushi now… wish me luck 😉

    Reply
  24. Veeti Keranen April 6, 2009 at 12:14 am #

    I now see, the rice info is in a seperate page from the sushi preparation/recipe

    Reply
  25. Lynn Prescott July 31, 2009 at 1:01 pm #

    Hi could candrel or sweetner be used instead of sugar? are they tsp or tbp?

    Reply
Newer Comments →

Leave a Reply