Skip to main content New<> this month
Get the Allrecipes magazine

Mom's Sushi Rice

Rated as 4.74 out of 5 Stars
4

"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 5 m servings 181
Original recipe yields 10 servings (5 cups)

Directions

{{model.addEditText}} Print
  1. 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.
  2. Drain the rice in a fine strainer, then place into a saucepan along with konbu and 3 cups water. Allow to stand for 30 minutes. Stir together rice vinegar, sugar, and salt until dissolved in a small bowl, set aside.
  3. 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, covered, for 5 minutes.
  4. 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: 181 calories; 0.2 40.7 2.9 0 296 Full nutrition

Explore more

Reviews

Read all reviews 147
  1. 205 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

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

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...

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...

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...

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...

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.

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...

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...

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.

Great recipe, removed the kelp though ... not due to preference, just didn't have it on hand. I would actually reduce the vinegar and sugar slightly. My rice was a little too "sticky" and it m...