Fluffy and Tasty Sushi Rice (Easy for Beginners)

Fluffy and Tasty Sushi Rice (Easy for Beginners)

The essence of sushi is the rice. Photos below.

Ingredients: 2 rice cooker cups' worth (360 ml), (enough to make 3 fat sushi rolls)

White rice
2 rice cooker cups' worth (360 ml)
Kombu for dashi stock
5 cm square
● Sugar
2 and 1/2 tablespoons
● Salt
1/2 tablespoon
● Vinegar
3 and 1/2 tablespoons


1. To prepare the rice: After rinsing the rice, strain and let sit for 30 minutes. Transfer to pot, and add a slightly less amount of water than when preparing regular white rice. Top with kombu, and cook.
2. Combine the ● ingredients, briefly heat, then dissolve the salt and sugar. If the rice is too hot, the sushi vinegar will dissipate, so cool down the rice first!
3. If you are using a sushi rice tub, fill it with water, and leave for about 10 minutes before filling it with the rice. If you put rice in a dry tub, the wood will absorb all the moisture and the rice will become dry.
4. Form a mound of rice in the center of the sushi tub (or bowl), lifting the rice paddle laterally as you form it. Pour the sushi vinegar from Step 2 over the rice in a swirling motion.
5. Use the rice paddle to stir the rice in a cutting motion to evenly blend the vinegar into the rice. Fanning the rice during this step will give the rice a glossy finish.
6. Collect the rice along the edge of the tub, and cover with a damp paper towel or gauze for about 10 minutes. After that, it will be ready to be used.
7. Use this rice to make rolled sushi or chirashi-zushi. This is an eho-maki roll filled with salmon, mayonnaise, avocado, lettuce, and atsuyaki-tamago (a thick egg crepe).

Story Behind this Recipe

I wanted to make good sushi rice.