Minado's Perfect Sushi Rice

Recipe by BirdyBaker
READY IN: 1hr 30mins




  • 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.