Basic Sushi Rice
|Rice||2 1⁄4 Cup (36 tbs) (Japanese rice)|
|Rice vinegar||5 Tablespoon|
|Light brown sugar/Raw sugar||1⁄4 Cup (4 tbs)|
|Kombu||1 ((dried kelp; optional))|
|Water||3 Cup (48 tbs)|
1. Combine the unwashed rice and water in a saucepan and lay the kombu on top.
Traditionally you should wash the rice, but in this case it comes out better if you
2. Place a lid on the pan and bring to a boil over high heat. Once boiling, reduce the
heat to low and cook for 20 minutes.
3. While the rice is cooking, carefully measure and mix the salt and sugar into the
rice vinegar, allowing enough time for the granules to dissolve.
4. Scoop steaming hot rice into a large bowl and pour the vinegar mixture over it.
Gently mix by slicing the rice bed into fourths, then scoop the bottom rice on top
while fanning with a paper fan or similar. Fanning the rice allows it to properly
cool and absorb the vinegar mixture. Repeat until the rice is done steaming and
is evenly coated with the vinegar mixture.
Makes 3 cups of cooked sushi rice.
Rice Cooker Preparation
1. In the rice cooker pot, wash the rice thoroughly in cold water, swirling quickly
with your hand; drain water. Repeat 4-5 times until water becomes less “milky”.
Fill the rice cooker pot with cold water up to the 3 mark. Lay the kombu on top.
2. If your rice cooker has a sushi rice setting, program it so that it will cook at that
setting. If not, simply set to cook at the normal setting. Though not ideal, it will
still be suitable for sushi rice.
3. Follow steps #3-4 from “stovetop preparation” to complete preparation of the