Sushi Rice

September 27, 2012 by Kenmore

Kamehachi Chef Cho


preparation time
0 mins

cook time




5 tablespoons Japanese rice vinegar

5 tablespoons sugar

4 teaspoons salt

3.5 cup sushi grade short grain rice

4 cup water



Wash and drain rice in colander about 1 hour. Put in pot with water and place Konbu on top. Bring to a boil over high heat. Reduce to medium heat and simmer for 15 minutes, until rice is cooked and water is absorbed. Turn off the heat. Remove lid and cover top of pot with towel to absorb any condensation. Put back lid and let set for 20 minutes. (Alternatively, use automatic rice cooker.) Transfer freshly cooked rice to a wooden Japanese rice tub or a wide and shallow container. Toss and mix rice gently, using a rice paddle or a flat wooden spoon, using slicing motion, and adjusting to taste. Ideally, rice mixture should be fanned to help it cool while stirring is the dressing. The basic rice-to-vinegar ratio is 6 to 1, or 1 cup of vinegar to every 6 cups of uncooked rice. Keep the sushi rice at room temperature, not refrigerated, until ready to use.


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