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 it too much) ALSO: When adding the rice vinegar mixture do not mix it in but kneed with very few strokes just until combined so the rice grains keep their integrity and do not become soft and paste like. I highly recommend this recipe...thank you for posting!
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 again next time I have another craving!
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 dissolved, The directions seemed to be missing that step or maybe it was just implied.
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 you add the sugar called for in this recipe read the ingredient label to see if it has sugar. If it does you need to reduce or omit the sugar or your rice will be too sweet.
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'll be going out to eat for sushi next time.
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.
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 because I knew it would be 5 cups yield I filled my regular saucepan up to the top with water. Well I wasted nearly half a bag of rice. It's is so gluggy and disgusting. Too much water. It would be great if the recipe could be altered to say "then place into a saucepan along with the konbu and 3 CUPS of water" if this is the case and you only need 3 cups. As someone who has never made sushi rice before I have absolutely no idea if this is what you do so any help would be very much appreciated.
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 made it difficult to roll. As with all sushi rice, make sure you have a bit of vinegar/water mix to wet your fingers so the rice doesn't stick and make a mess! This mix is also great to wet your knife before slicing your sushi so it cuts through nice and clean. Overall great recipe!
