Ingredients
Makes about 4 cups
Step 1
In large bowl, wash rice in several changes of cold water until water is clear. Transfer to strainer and drain well.
Step 2
In medium saucepan over moderately high heat, combine rice and 2 cups water. Cover and bring to boil, then reduce heat to low and simmer until water is absorbed, about 20 minutes. (Alternatively, steam in rice cooker according to manufacturer's instructions.) Let rice stand, covered, 10 minutes.
Step 3
While rice is cooking, in small saucepan over moderate heat, combine vinegar, sugar, salt, and kombu. Bring to simmer, stirring until sugar and salt are dissolved (do not let mixture boil). Remove from heat, discard kombu, and cool liquid to room temperature.
Step 4
Turn cooked rice out into large nonreactive bowl. Cool by fanning with small plate and turning over with chopsticks or spoon until steam stops rising from surface. Gradually drizzle vinegar mixture over rice, continuing to fan and turn, until liquid is absorbed and rice is cooled to room temperature and shiny. (Rice may be made up to 6 hours ahead and stored at room temperature, covered with plastic wrap. Do not refrigerate.)
Leave a Review
Reviews (11)
Back to TopBest sushi rice recipe I’ve found! Most use way too much vinegar, this was a much better ratio.
JoshBaker
5/27/2019
Season rice vinegar (which already has the sugar and salt) makes this simple recipe even easier. Also, we used medium grain rice with great success. It was less than half the cost of "sushi" rice.
maryhampton5
4/11/2011
This was easy to make and in the ballpark of what I wanted but if I make it again I'll use about twice as much (maybe more) rice vinegar.
sarahlaz
1/29/2011
Easy to make and tastes good.
Anonymous
8/12/2010
No problems, tasted good. Used 2 1/2cp water to 2 cups rice as per the rice package. Might have been a little bit too much water.
seabee48
12/31/2009
this is a terrible recipe. I couldn't get the salt and sugar to dissolve in the vinegar, and after comparing this recipe to several others, I can see there is far too much salt and sugar and not enough vinegar. Also, we couldn't taste the vinegar/salt/sugar in the rice at all.
nambis
9/13/2009
This recipe worked well - and it was my first time making sushi. I took some advice from other recipes I found and added 1 tablespoon of sake and used 2 1/2 cups of water
alexisblade
9/12/2009
We have made this several times. It is easy to make and produces great results. What more can you ask for in a sushi rice recipe?
darrenguild
New York City
7/16/2009
Had to add more water, and ended up cooking it a little longer than I should have, but it still turned out pretty well.
Anonymous
4/22/2009
Good recipe. Easy and perfect to make ahead and assemble later. Makes enough for about 6/7 rolls, depending on size.
sarhu
Santa Barbara, CA
1/5/2009
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