Sushi Rice


25 mins


about 4 cups
“I have worked for some of the finest Japanese and Asian Chefs around the world and one thing they DO NOT mess around with is their sushi rice. It takes months, even years before you are allowed to cut fish in a sushi restaurant, it always starts with the rice. How the rice is prepared and how the fish is cut can and will affect the flavor of your sushi.”



2 cups  Sushi Rice (California medium grain)

2 ½ cups  Water


Sushi Su (Vinegar Mixture):

1/2 cup  Rice wine vinegar (Yuzen or Mizkan brand)

¼ cup  Sugar

1 Tbsp  Salt


  1. Rinse the rice in a colander or bowl until the water runs clear (removing the starch).
  2. Soak the rice for approximately 10 minutes in the water.   In a rice cooker, add the rice and water and start.  Once finished, let the rice sit without opening the top for about 15 minutes.  Fluff with a fork.  If you are using a stovetop, Combine with water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover and cook for 20 minutes. Rice should be tender, and water should be absorbed. Cool until cool enough to handle.
  3. Place the vinegar, salt and sugar into a small saucepot and heat until salt and sugar have dissolved. Cool the mixture down until warm.
  4. Place the rice in a large bowl (preferably a stainless-steel mixing bowl), add the vinegar mixture slowly until the rice has absorbed the liquid (may seem wet but keep stirring). Keep stirring with a large spoon and the rice will dry as it cools. Serve at room temp or warm.

Chef's Tips

Making sure you wash out ALL of the starch out of your rice is extremely important so that your rice is cleaner, healthier and not super gummy (the vinegar mixture will do the flavoring and make it “sticky rice”.

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