Sushi Rice(すし飯)

I have already posted some Sushi recipes.
Here, I would love to introduce how to prepare Sushi rice.


(for 2~3 servings (3~4 servings))

  • Uncooked rice: 400 mL (600 mL)
  • Water: 400 mL (600 mL)
  • Kombu kelp: 5 cm
  • (A) Sugar: 3 tbsp (5 tbsp)
  • (A) Rice vinegar: 40 mL (60 mL)
  • (A) Salt: 2 tsp (1 tbsp)


  1. Rinse the rice and soak it for about 1 hour.
  2. Put the rice in a pot or a rice cooker. Pour some water then put the Kombu kelp in it.
  3. Cook the rice. To learn how to cook rice, check this page.
  4. Prepare Sushi vinegar. Mix condiments (A) and stir to dissolve the sugar.
  5. Transfer the cooked rice into a very large bowl. Gently flatten out the rice and then sprinkle the Sushi vinegar evenly over the hot rice. Leave them for 1 minute.
  6. Combine the rice and the Sushi vinegar using a side-to-side cutting motion followed by a folding motion with a rice paddle. At the same time, you need to use a fan to cool rice. This process helps the excess liquid evaporate quickly, which gives the rice a shine and prevents it from getting mushy.
  7. When each grain is very shiny and the surface is no longer wet and slippery, the Sushi rice is ready. Keep the rice covered with a damp towel until ready to use.

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