Minado's Perfect Sushi Rice

"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!"
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Anonymous photo by Anonymous
photo by Amy W. photo by Amy W.
photo by Ajoe M. photo by Ajoe M.
photo by Ajoe M. photo by Ajoe M.
Ready In:
1hr 30mins
4 cups rice




  • 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.

Questions & Replies

  1. I was looking for a recipe with a rice cooker, not stove top. I don't know why I stumbled on this recipe. How would you change the recipe is using a rice cooker? Should the proportions be the same? Do I put everything in the cooker?
  2. Hello! can someone please clarify the nutrition information? Is the 380ish calorie count for the full recipe or a portion of the recipe? My confusion comes from the label saying 1 serving per recipe (including 2 cups rice) and the fact that other sources list 1 cup of short grain white rice cooked as having 267 calories.
  3. What do you mean by rinse and drain in the summer and winter? Hot and cold water?
  4. What would be the adjustment to recipe if using Nakano seasoned vinegar that has slightly lower acidity, with 5gm sugar, 240 mg salt per tablespoon? Would I add about 2T sugar and 1 tsp salt if I use 4T seasoned vinegar? Or perhaps use just 4-5 T? Would amount of mirun be the same?
  5. Does these instructions work for both brown & white rice; or only white? I know the package said to soak it for 30min before cooking.


  1. 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!<br/><br/>Outstanding effort. Thanks so much for sharing!<br/><br/>Cameron.<br/>Edinburgh, Scotland, UK.
  2. Made sushi for the first time,thank you for giving such detailed directions.I followed the recipe exactly and the rice was wonderful!
  3. 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!
  4. Unless you like very salty al-dente rice, this tastes awful. I washed off the finished product added a couple of cups of water and am trying to fix it now. I should have been suspicious with the low cook time and the amount of salt (2 tsp for 2 C rice). Don't get all the good reviews but maybe lack of sushi experience?
  5. I've actually been making this sushi rice for a while now. It always comes out perfect. The directions are easy to follow and if you follow it to a T, you'll have the best sushi rice ever!


  1. I warmed the vinegar mixture in the microwave to help dissolve the sugar and salt and then allowed it to cool to room temperature while the rice was cooking.
  2. I cooked rice with the rest of ingredients and used half the salt and vinegar. It was perfect!
    • Review photo by beyond_the_spice
  3. pls more chicken
  4. I took one shortcut and just used Kong Yen Sushi Vinegar.
  5. I make sushi rice primarily for onigiri, which I make for my lunches. When I make onigiri I usually make enough for 3 or 4 days at a time, wrap them individually in cellophane and keep them in the refrigerator. Because I store them this way, I can't wrap them in nori or mix the rice vinegar directly into the rice. The nori gets all soft and nasty and the rice vinegar just becomes too potent when it's wrapped in plastic for days on end. So, when I take out onigiri for my lunch, I unwrap it from the plastic, apply my rice vinegar with a spray bottle, add my nori, and sprinkle on sushi spice mix. Then I re-wrap the onigiri and put it in my lunch bag.


Hi Everyone! I have just changed my image here on 'zaar. The big bird in the pic is none other than me, BirdyBaker. It was from Halloween 04. I made the costume myself and it was so much fun!. I am a highschool student and I love photography,painting crafts and everything else artistic. I LOVE to write, anything, from essays to fiction to poetry. It's so much fun! I also am very interested in Asian culture and want to work in Japan someday. I have a passion for cooking and try to cook as much as I can, trying to make a different dish each time. I am just crazy over my 3 birds, George Arthur, Bailey and Jazzy, hence the name "BirdyBaker"...lol
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