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Home » Japanese food » Rice Basic Info » Cooking Sushi Rice
 
 

Cooking Sushi Rice

To make about 6 cups, use:
3 cups short / medium-grain white rice (Nishiki or Nagomi is suitable for Sushi Rice)
3 cups water
1 piece kelp (about 5 x 5 cm)

Vinegar mixture:
4 tablespoons rice vinegar
1 1/2 tablespoons sugar
1/2 tablespoon salt

  1. Wash and drain the rice as in Plain Rice. Gently wipe the kelp with a clean, dry cloth, trying to leave as much white powder as possible on the surface.

  2. Put the rice and water in a deep pot; place the kelp on top; and let sit for 30 minutes. Cook as in Plain Rice, but let sit for 10 minutes only.

  3. Combine the vinegar mixture ingredients and stir well. Remove the kelp, then transfer the rice to a large, shallow container, preferrably wooden, and sprinkle with the mixture.

  4. Ask someone to cool the rice with a fan or similar item while you fluff it with a damp paddle. Cover the container with a moist kitchen towel until you’re ready to use the rice. 


Kikkoman Seasoning for Sushi with
Rice Vinegar 300ml

More and more amateur chefs are preparing Sushi in their own kitchens. Kikkoman Seasoning for Sushi is the perfect seasoning for Sushi Rice.

Use 3 tablespoons of "Seasoning for Sushi" for 1 cup of cooked rice (approx. 360g). Mix well while rice is hot. Then you can enjoy perfect Sushi rice at home.


Fluffing Sushi Rice