Sushi Rice

Try our perfect sushi rice, Edo-style.

  • 4 cups short-grain white rice
  • 4 cups cold water
  • 1 tablespoon sake
  • 1 5-cm-square piece kombu (dried kelp), wiped lightly with damp cloth
  • ½ cup rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  1. Place the rice in a strainer and rinse under cold water. Repeat until water runs clear and drain well.
  2. Clean kelp by wiping it lightly with a damp cloth.
  3. Transfer rice to a heavy saucepan. Add the cold water, sake and kelp. Cover and let soak for 30 minutes.
  4. Bring mixture to a boil. Reduce heat to low. Cook for approximately 15 minutes and until water is absorbed and rice is tender.
  5. Remove rice from heat. Let stand covered for 15 minutes.
  6. Remove kelp from cooked rice. Transfer the rice to a large wooden bowl.
  7. In a small bowl, combine the vinegar, sugar and salt. Stir until sugar and salt dissolve. Drizzle the vinegar mixture over the warm rice. Very gently toss the rice with a spatula in a cutting motion to avoid mashing the grains.
  8. Cover rice with damp towel and cool at room temperature.
  9. Do not refrigerate.

SERVES: 6 cups (approx. 12 maki sushi rolls)
PREP TIME: 1 hour
COOKING TIME: 30 minutes

*To manipulate rice when making sushi always lightly moisten hands in water or TEZU before touching the rice.

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