Community Pick
Minado's Perfect Sushi Rice

photo by Jonathan Melendez





- Ready In:
- 1hr 30mins
- Ingredients:
- 7
- Yields:
-
4 cups rice
ingredients
- 2 cups sushi rice
- 2 cups water
- 4 tablespoons rice vinegar
- 3 tablespoons sugar
- 2 teaspoons salt
- 2 tablespoons mirin
- kelp, leaf (optional)
directions
- 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

-
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.
see 3 more questions
Reviews
-
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!
-
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?
see 140 more reviews
Tweaks
-
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.
see 6 more tweaks
RECIPE SUBMITTED BY
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