Sushi rice recipe

The following sushi rice recipe is my favorite. The combination of sugar and vinegar vary from restaurant to restaurant and chef to chef. Don't be afraid to adjust the quantities to suit your own tastes. In Japan the vinegar solution that you fold into your cooked rice is called sushi-zu.

Just remember not to over do it with the mixture. You don't want soggy rice!

Watch a video demonstration

If you'd like to watch a vido demonstration of how to cook and season your rice click here: Sushi Rice Video  

Ingredients

• 5 cups of cooked sushi rice

• 1/4 cup of Japanese rice vinegar

• 1 tablespoon of sugar

• 1 teaspoon of sea salt

Utensils

• Wooden mixing tub

• Wooden spatula

• Small whisk

• Fan

• Small sauce pan

Preparing the vinegar mixture

1. Combine the rice vinegar, sugar and salt in a small sauce pan. Dissolve over medium heat using a small whisk. Don’t allow the mixture to reach a boil.

2. Allow the vinegar solution to cool.

Making the sushi rice

1. Transfer your cooked rice to a wooden sushi tub that has been moistened with a wet tea-towel.

2. Using a wooden spatula spread the rice evenly across the tub.

3. Sprinkle vinegar mixture evenly over the rice and fold it into the rice with the spatula. Don’t stir as this will break the grains.

4. As you fold the rice use one hand to cool the mixture with a fan. This might take about 10 minutes.

That’s it! Now you're ready to use your su-meshi in your favourite sushi recipes.

 

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