RecipeSushi rice


Sushi rice

3 cups rice

3 cups water

3 tbsp sake

5 cm by 5 cm piece of konbu(kelp)

Vinegar mixture for sushi rice

2 tbsp sugar

1 tsp salt

1/3 cup rice vinegar


1Cook the rice with the water, kelp and sake. Mix all of the vinegar sauce ingredients listed in (Vinegar mixture for sushi rice). Wash the handai (a large wooden bowl for sushi), or a vat, and dry with a clean cloth. When the rice is cooked, let it sit covered for an additional 5 minutes. Transfer the hot rice into a handai or vat, and sprinkle the vinegar mixture evenly over it.

2Mix in the vinegar mixture with a wet spatula. First, roughly stir by turning clumps of rice upside down; next, use a slashing motion and then spread out the rice to evaporate the excess moisture. To avoid making gruel, blend in the ingredients with few movements and in the same direction. Cover with a sarashi (bleached cotton cloth) and cool to body temperature.

Liquid Measures:
1 cup = 200ml = 6.76 fl oz
1 tablespoon = 15ml = 0.5 fl oz
1 teaspoon = 5ml = 0.16 fl oz

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