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Japanese Sushi Rice

SLPAULSON's picture
Japanese sushi rice is the best tasting kind of rice. Plus it's very usefull because it's so sticky. I use white or brown rice.
  Water 2 Cup (32 tbs)
  Salt 1 Teaspoon
  Sugar 1 Teaspoon
  Nori sheet 1⁄2 (dry seaweed)
  Uncooked glutinous white rice 1 Cup (16 tbs) (sushi rice)

In a saucepan, combine the water, salt, sugar and nori. Bring to a boil and add the rice. Cover, set heat to low and simmer for 20 minutes.

Recipe Summary

Difficulty Level: 
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes

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Average: 2.9 (6 votes)


Miss.World's picture
thank you ^_^
AnEveningIn's picture
This is a very inappropriate way to make sushi rice. The making of rice in Japanese cuisine is never "easy." Rice is the most basic and honored food in Japanese cooking, and in eating. This is why it is always referred to as "Gohan" combining the terms for rice and honor into one, showing rice as the most honorable of Japanese foods. Sushi rice should always be made with an exact 1to1 ratio of water. It should aways be seasoned AFTER the rice has cooked and been given ten minutes to rest. Making proper sushi rice is an art that takes a short time to learn but a lifetime to master.
shilasan's picture
You are 100% right. Everybody thinks that cooking Sushi rice is a piece of cake. But it's a way of meditation when cooking proper Sushi rice. From the beginning till the end you need 100 % concentration to make a proper and tasty Sushi rice. Sushi rice is the base for Sushi Restaurant.
shantihhh's picture
Try the sushi series by Tracy Griffith author and sushi chef. Part 1 There are 3 or 4 videos and a blog on her (Miss Hot Tomato) Shanti/Mary-Anne