Prep 30 mins
Cook 1 hr
This is the recipe for Sushi rice that I have learned from my father, the Sushi chef at Minado sushi. It's not really a secret recipe, many restaurants prepare rice this way, but it produces really great rice. More of a technique than anything. This is a response to a request in the forum and I hope you guys like it!
- 2 cups sushi rice
- 2 cups water
- 4 tablespoons rice vinegar
- 3 tablespoons sugar
- 2 teaspoons salt
- 2 tablespoons mirin
- kelp, leaf (optional)
- Ignore the directions on the bag that the rice came from and rinse the rice only 3-5 times. The water does NOT have to run clear.
- Place rice to drain in a strainer.
- Drain for one hourin the winter, 30 min in the summer. (Sounds strange, but is true).
- While rice is draining, combine vinegar,sugar, salt and mirin together in a bowl and mix well.
- If using a kelp leaf,it should be about 2 in long
- Wipe it lightly, cut small slits to make it look like a comb and add it to a pot along with the water.
- Add rice to the pot.
- Bring quickly to a boil and then reduce to a simmer.
- Cover the pot and DON'T touch it until the end, NO PEEKING.
- Cook for 15 minutes before removing the pot from the heat but keep the lid CLOSED.
- Let rice rest for 10 min and then remove the cover.
- Place in a glass dish to cool and lightly fan the rice while adding the vinegar mixture.
- Mix rice gently, careful not to break it.
- Sushi rice is best used at body temperature.
Without doubt the best, most detailed Sushi Rice technique I've ever heard of. Perfect results every time and the flavour is something else entirely!
Outstanding effort. Thanks so much for sharing!
Edinburgh, Scotland, UK.
Made sushi for the first time,thank you for giving such detailed directions.I followed the recipe exactly and the rice was wonderful!
After reading the reviews I incorporated some of the sugggestion & the rice turned out PERFECT. The sugar didn't dissolve in the liquid so I zapped it in the microwave & solved that problem. I took the suggestion of cooling the rice in a 9x13 Pyrex which made it easy to drizzle the liquid & blend. I used the EXACT ratio of rice/water; rinsed the rice only 3 times; & cooked as directed. Please use Google to see mirin vs rice vinegar & get yourself a bottle of mirin @ any Asian food mart....you won't be sorry. If you're going to the trouble of making sushi rolls why not do it right? And the person who thought this way too salty....I can't imagine why....it's only 1/4 tsp per cup....unless they measured wrong. Bon Appetite!