Sushi Rice
Sticky, slightly tangy and perfectly seasoned: this is how you get restaurant-style rice for sushi. Made with kombu and a dressing of rice vinegar, sugar and salt.
Equipment
- Pot with lid (Ad)
- Flat bowl (plastic, porcelain or wood) (Ad)
- Clean kitchen towel (Ad)
- Hand fan, electric fan or cool-air hair dryer (Ad)
Ingredients
US measures are rounded approximations – a kitchen scale is more accurate.
Nutrition & allergens AI estimate
| Energy | 363 kcal |
|---|---|
| Protein | 7 g |
| Fat | 0.6 g |
| Carbohydrates | 81 g |
| of which sugars | 3.3 g |
Allergens
None of the 14 major allergens detected.
AI estimate based on the ingredients – no guarantee. If you have allergies, please check the product labels.
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Instructions
Cook the rice
-
1
Wash the rice in cold water until the water runs clear.
-
2
Put it on the stove with 500 ml water and the piece of kombu and bring to a boil, stirring occasionally.
-
3
As soon as the water starts to boil, stop stirring.
-
4
Boil the rice for 1 minute, then let it steep on the lowest heat (on an electric stove, residual heat is enough) with the lid closed for 15 minutes.
-
5
Remove from the heat, place a clean kitchen towel under the lid and let the rice finish swelling for another 15-20 minutes. Remove the kombu.
Prepare the dressing
-
6
Meanwhile, dissolve the sugar and salt in the rice vinegar (gently warm it if needed).
Season the rice
-
7
Mix the hot rice with the dressing in a shallow bowl quickly but carefully, and at the same time cool the rice down to room temperature rapidly with cool air (fan, electric fan, cold-air hair dryer, etc.).
-
8
Cover with a damp cloth until further use so the rice doesn't dry out.
Notes & tips
Metal utensils can alter the flavor—use plastic, porcelain, or traditional wood instead. You can also buy a pre-mixed blend of rice vinegar, sugar, and salt—sold as "sushi vinegar"—which already contains the sugar and salt.
Submitted by Manfred – thanks!
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Sushi Rice
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Step 1 / 8
Cook the rice
Wash the rice in cold water until the water runs clear.
Cook the rice
Put it on the stove with 500 ml water and the piece of kombu and bring to a boil, stirring occasionally.
Cook the rice
As soon as the water starts to boil, stop stirring.
Cook the rice
Boil the rice for 1 minute, then let it steep on the lowest heat (on an electric stove, residual heat is enough) with the lid closed for 15 minutes.
Cook the rice
Remove from the heat, place a clean kitchen towel under the lid and let the rice finish swelling for another 15-20 minutes. Remove the kombu.
Prepare the dressing
Meanwhile, dissolve the sugar and salt in the rice vinegar (gently warm it if needed).
Season the rice
Mix the hot rice with the dressing in a shallow bowl quickly but carefully, and at the same time cool the rice down to room temperature rapidly with cool air (fan, electric fan, cold-air hair dryer, etc.).
Season the rice
Cover with a damp cloth until further use so the rice doesn't dry out.
Ingredients
Amounts converted
