Sushi rice

The real star of sushi is the rice.

  • 30 mins cooking
  • Serves 4
  • Print
There's most definitely an art to making proper sushi rice, but it's worth learning to make the real thing just for that first bite of sushi or sushi bowls. If you make sushi regularly, consider investing in a rice-cooker, a standard appliance in most Japanese households.


Sushi rice
  • 2 cup short or medium grain rice
  • 3 cup water
  • 1/2 cup (125ml) japanese rice vinegar
  • 1/4 cup white sugar
  • 1 teaspoon salt


Sushi rice
  • 1
    Wash and drain rice 2 or 3 times until water runs clear. Bring water and rice to the boil in medium saucepan with a tightly fitting lid. Reduce heat to low and cook with lid on, 10 minutes. Remove from heat and stand, covered, 15 minutes.
  • 2
    Meanwhile, make rice seasoning by combining rice vinegar, sugar and salt in a small saucepan. Heat gently, stirring occasionally, until sugar dissolves; cool.
  • 3
    Tip rice into a large flat tray or plastic container. Add rice seasoning. Using vertical cutting motion, "chop" seasoning into the rice with a spatula. Continue to "chop" the rice until it is cool. Traditionally the rice is fanned while this process takes place to add a glossy sheen.

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