Sushi Rice 酢飯

subheading: ★ For 5 to 6 Servings of Sushi Rice (Makes 7 to 11 Sushi Rolls):

3 rice cooker cups uncooked Japanese short-grain rice (540 ml, 2¼ US cups, or 450 g for 5 to 6 servings; this yields 5¼ US cups (990 g) of cooked rice; you must use Japanese short-grain rice or your sushi will fall apart)

2¼ US cups water (540 ml for 5 to 6 servings)

1 piece kombu (dried kelp) (5 g; 2 inches x 2 inches, 5 cm x 5 cm; optional-but it will give a nice aroma!)

⅓ cup sushi vinegar (seasoned rice vinegar) (available at a Japanese/Asian grocery store or make the homemade recipe below)

subheading: Optional: Homemade Sushi Vinegar (for 3 Rice Cooker Cups):

⅓ cup rice vinegar (unseasoned)

3 Tbsp sugar

1½ tsp Diamond Crystal kosher salt (use half as much for table salt and two-thirds for sea salt by volume)

subheading: ★ For 3 to 4 Servings of Sushi Rice (Makes 5 to 7 Sushi Rolls):

2 rice cooker cups uncooked Japanese short-grain rice (360 ml, 1½ US cups, or 300 g for 3 to 4 servings; this yields 3½ US cups (660 g) of cooked rice)

1½ US cups water (360 ml for 3 to 4 servings)

1 piece kombu (dried kelp) (5 g; 2 inches x 2 inches, 5 cm x 5 cm; optional-but it will give a nice aroma!)

4 Tbsp sushi vinegar (seasoned rice vinegar) (available at a Japanese/Asian grocery store or make the homemade recipe below)

subheading: For Homemade Sushi Vinegar (Optional; for 2 Rice Cooker Cups):

4 Tbsp rice vinegar (unseasoned)

2 Tbsp sugar

1 tsp Diamond Crystal kosher salt (use half as much for table salt and two-thirds for sea salt by volume)

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Directions at justonecookbook.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer