-
-
My review
Mom's Sushi Rice
PUMPKINBIRD
"Simple and easy sushi rice from my mom's recipe. Can be modified to your taste."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 35 m servings 452 calsOriginal recipe yields 4 servings (5 cups)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Place rice into a large, deep bowl. Fill with cold water and rub rice together with hands until the water turns milky white. Pour off the cloudy water, being careful not to pour out the rice. Repeat 3 or 4 times until you can see the rice through 3-inches of water.
- Drain the rice in a fine strainer, then place into a saucepan along with konbu and water. Allow to stand for 30 minutes. Stir together rice vinegar, sugar, and salt until dissolved in a small bowl, set aside.
- Cover, and bring rice to a boil over high heat, then reduce heat to low, and simmer for 15 minutes. Remove from heat and allow to stand for 5 minutes.
- Scrape rice into a bowl; remove and discard the konbu. Stir in vinegar mixture until well incorporated and no lumps of rice remain. Allow to cool at room temperature. For a shinier appearance, use an electric fan to cool the rice rapidly.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 452 calories; 0.6 g fat; 101.7 g carbohydrates; 7.3 g protein; 0 mg cholesterol; 741 mg sodium. Full nutrition
Share
Similar: RecipesVideosCategoriesArticles
Similar: {{title}} recipes videos categories articles
Reviews
Read all reviews 143200 Ratings
-
-
-
-
-
Most helpful positive review
8/1/2008
We just came back from living in Japan and I was craving sushi. I made this today and it was very good! I did not have the kelp but it worked out very well without it. I will use this recipe aga...
Most helpful critical review
11/8/2011
I thought the 3 cups was only for rinsing the rice, because it just barely covers the rice in the saucepan. It doesn't say in the written instructions how much water to add to the rice, and beca...
Most helpful
Most positive
Least positive
Newest
8/1/2008
We just came back from living in Japan and I was craving sushi. I made this today and it was very good! I did not have the kelp but it worked out very well without it. I will use this recipe aga...
4/11/2009
I made according to directions minus the konbu dried kelp and it turned out fabulous. The secret is to follow the instructions carefully-let the rice sit/dry completely etc. (do not mess with i...
12/6/2007
Excellent rice! I actually made this with Adobo chicken tonight to test it out before I make sushi and I found it to be wonderful! I did heat the rice vinegar and sugar until the sugar dissolve...
8/9/2011
There are lots of different kinds of rice vinegar. Seasoned rice vinegar has sugar or corn syrup added. The vinegar I bought in the Asian food section of the store has no added sugar. Before y...
1/20/2008
Delicious! I didn't have the kelp so I omitted it. I served it warm as a side dish with sesame seared tuna. This will definitely be my new side dish for asian meals.
11/12/2007
very good! I was nervous to try and make sushi for the first time, but this rice turned out awesome. I was a lot easier to cook than i thought it would be. Over-all though-sushi is a pain! hah i...
11/8/2011
I thought the 3 cups was only for rinsing the rice, because it just barely covers the rice in the saucepan. It doesn't say in the written instructions how much water to add to the rice, and beca...
8/5/2008
This makes fantastic "sticky" rice. I cut back on the sugar and vinegar a little bit to suit taste and omitted the kelp. This is exactly what I have been looking for.