• 625 g short grain rice
  • 1 l water
  • vinegar mixture:
  • 5.5 tblsp rice vinegar
  • 5 tblsp sugar
  • 4 tsp salt


  • Wash the rice under the tap until the water runs clear, then drain in a fine strainer for about 1 hour.
  • Combine the vinegar mixture ingredients in a saucepan and cook very gently, stirring all the time until the sugar has dissolved.
  • Take away from the heat and cool.
  • Put the rice in a rice cooker or a saucepan with a tight-fitting lid, and add the water.
  • Cover tightly and heat to boiling.
  • Boil over high heat for 2 minutes, then reduce heat.
  • Cook gently over low heat for 15 minutes, or until all the liquid has been absorbed.
  • Remove from heat and take off the lid.
  • Spread a clean dish towel over the top of the saucepan, replace the lid loosely and leave to stand for about 15 minutes.
  • Empty the cooked rice into a shallow wooden bowl or non-metallic bowl and run chopsticks through the rice to separate each grain while gradually adding the cold vinegar mixture.
  • Add only enough to moisten the rice well without making it too wet.
  • This rice is best not kept for more than one day in a cool place.