Warning: Creating default object from empty value in /home/rocketry/tim.rocketry.org/cooking/sushi/sushi_rice/index.php on line 3

Warning: Creating default object from empty value in /home/rocketry/tim.rocketry.org/includes/constants.php on line 9
Homemade Sushi : Sushi Rice Recipe (With Photos!)
Tim's Web Site 2.0

About Me


Geek Stuff


My Amazon.com Wish List
UPDATE: This recipe has been updated and moved to the new Culinary Savant website!

My Recipes and Cooking Stuff

Tim's Head Homemade Sushi : Sushi Rice
September 10, 2005
Printable Version
Here are the ingredients, cost, and recipe for making sushi rice. Being the main and most important ingredient in sushi pay special attention here. It's not that hard, and the recipe should make for rice for about a dozen or more rolls in most cases..

2 cups Sushi Rice
2 cups Water
2 tbsp Rice Vinegar
2 tbsp Sugar
1 tsp Salt

Cost to Make ($1.74, 12 - 16 rolls)

$1.50    Sushi Rice ($1.79 per lb)
18¢    Rice Vinegar ($2.19 12 oz)
4¢    Sugar
2¢    Salt

The Basic Sushi Rice Process:
  1. Rinse and clean rice of excess starch.
  2. Let rice soak for 30 - 60 minutes in the pot with 2 cups of water.
  3. Bring rice to a boil, turn heat to low, and cover the pot for 15 minutes.
  4. Once cooking is done remove rice from heat and let sit for 10 minutes.
  5. Mix 2 tbsp rice vinegar, 2 tbsp of sugar and 1 tsp of salt and nuke in the microwave for 30 - 45 seconds.
  6. Drizzle rice vinegar, sugar and salt mixture over the rice.
  7. Cut the mixture in, and turn over the rice some, to fully mix it all together. Be gently though.
  8. When done place a damp (not wet) towel over the rice bowl and set aside in a cool place.
Now onto photos of the process! Woo.

Our ingredients are water, sushi rice, rice vinegar, and some sugar and salt.
Note: Do NOT use regular "long grain" rice you might usually buy in your local grocery store.

Sushi rice is shorter and thicker than the rice we usually use here. Notice the difference between the usual "long grain" rice (left) and "sushi rice" (right).. The long grain stuff most people cook is not as suitable for making sushi.
Note: I picked up my sushi rice at my local Whole Foods store. And it cost me $1.79 per pound from the bulk containers.. But at my local chain store (HEB) a 2 pound bag of similar pre-packaged rice was $2.00 per pound ($3.99 for a 2 pound bag).. The specialty store isn't always more expensive.

Start by putting the 2 cups of rice into a bowl or container with a bunch of water.. Stir it around some and rinse, then repeat.. Do this several times until the water is clear. We're getting rid of the excess starch to avoid gummy weirdness later. The rice will be sticky enough as it is when we're done.

If all went well we have a bowl of rice and the water is now clear. It's a happy thing.

Drain off all of the rinsing water, or as much as you can without pouring your clean rice down the drain.. Then put the rice in the pot or sauce pan of your choice and add in the 2 cups of water.
Let the rice sit in the pot (with NO heat) for 30 to 60 minutes before cooking..
Note: Do NOT add salt like you might do with other rice.

Then turn on the heat as high as your stove will go, and leave the lid off to start.. Keep an eye on it, and as soon as the water starts to boil turn the heat down to the lowest your range will do and put your lid on the pot.
After 15 minutes of cooking take the pot off the flame or burner and let it sit for 10 minutes.

While the rice is resting in the covered pot start the mixture that will help it get sticky..
Combine 2 tbsp Rice Vinegar, 2 tbsp sugar and 1 tsp salt (I did it in my measuring cup), then nuke that for 30 - 45 seconds in the microwave.

Nuke the rice vinegar, sugar and salt combination for 30 - 45 seconds..

Drizzle the rice vinegar, sugar and salt mixture over the rice..

Cut in the rice vinegar, sugar and salt combination with a spatula (sorta like you might with the fats in biscuit dough). Make slashing moves across the rice, while ocassionaly turning the mixture over from the bottom up with the spatula. Don't get too rowdy with it though, be gentle.
Once you're done cover the bowl with a damp (not wet) towel and set aside in a cool place. But do NOT put it in the refrigerator! Once it cools some it's ready for use in making sushi. Woo?
©1995 - 2014 Tim Patterson, All Rights Reserved (Unless otherwise noted)