Our Easy Reduced-Sodium Sushi Rice

Our Easy Reduced-Sodium Sushi Rice

This sushi rice has less sugar and salt than usual, so you can eat a lot without worrying. Use it for sushi rolls, chirashi sushi, inari sushi and more.

Ingredients: 2 rice cooker cups' worth, or enough for 3 futomaki (fat sushi rolls)

Uncooked white rice
2 rice cooker cups worth (360 ml uncooked rice)
Kombu for dashi stock
5 to 6 cm
Up to the 'sushi rice' line in your rice cooker (a little less than regular rice)
○ 100% rice vinegar
3 tablespoons
○ Sugar
1 1/2 tablespoons
○ Salt
1/2 teaspoon


1. Rinse the rice, and put into the bowl of a rice cooker. Add water up to the 'sushi rice' line. Add the kombu and soak for 30 minutes. Cook the rice, and then take out the kombu.
2. Mix all the ○ ingredients together well. Don't microwave this, since that will make the fragrance of the vinegar dissipate.
3. When the rice is cooked, mix it with the combined ○ ingredients while still hot using a cutting motion. Done!

Story Behind this Recipe

When I see the instructions for making sushi rice on vinegar bottle labels, I'm shocked. Do you really need so much sugar and salt?! I don't want to take in too much salt, so I adjusted the amounts. By making a proper kombu based dashi stock, the rice will still be tasty with a reduced amount of sugar and salt.