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Sushi rice and seasoning Recipe

Our recipe for perfectly cooked sushi rice seasoned with rice wine vinegar, sugar and salt. An ideal base for all of your sushi recipes.

  • Preparation
  • Cooking time
  • Rest time
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(21 votes) 4.1/5
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  • Japanese sushi rice : 500 g
  • Rice wine vinegar : 100 ml
  • Caster sugar : 75 g
  • Maldon salt : 15 pinch(es)
  • Water : 550 ml
  • ETAPE 1

    To make the seasoning, place the vinegar, sugar and salt in a saucepan, bring to a boil, reduce to a simmer and stir until the ingredients are dissolved.

  • ETAPE 2

    Place the rice in a colander and wash thoroughly under cold running water. Leave the rice to soak in a saucepan with the 550ml of water for 30 minutes.

  • ETAPE 3

    Bring the rice to the boil and then reduce to a low simmer. Cover with a lid and cook without stirring for 10 minutes. Remove from the heat and set aside, covered, for another 10 minutes.

  • ETAPE 4

    Place the rice in a large bowl. Pour the vinegar seasoning over the rice and mix the seasoning through the rice. Continue turning the rice for a couple of minutes. Cover with a damp cloth and leave to cool to room temperature before serving.

Chef's tip

«Add a strip of Kombu (dried kelp) to the rice while it is cooking and remove before adding the seasoning.»

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