To make any type of sushi, you need sushi rice! Without it, your sushi is not sushi! I always use a rice cooker to make this sushi rice recipe, but you can use a pot too! Just follow directions on the back of your rice package. Use white, short grained rice. I use koshihikari. Kombu is optional, so if you can’t find it you can leave it out. Cool the sushi rice before using.

Ingredients:

1 cup of rice
1 cup of water
1 piece of kombu (1 inch x 1 1/2 inch) (optional)
1 1/2 tablespoon rice vinegar
1 tablespoon sugar
1/2 tablespoon salt

Cooking Instructions:

Step 1: Soak a small piece of kombu in water for 30 minutes.

Step 2: Rinse 1 cup of rice in cold water. You’ll need to change the water several times until the water is clear. When water is clear, drain the water and let the rice sit for 30 minutes.

Step 3: After 30 minutes, take out kombu. Place the rice, 1 cup of water, and kombu in a rice cooker and cook.

Step 4: While rice is cooking, mix vinegar, sugar, and salt in a small bowl.

Step 5: When rice is done, discard kombu. Move the hot rice to a mixing bowl and mix with the vinegar mixture. It’s important for the rice to be very hot! After mixing, let the sushi rice cool down completely before using.

This post is tagged Japanese, rice, sushi

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