Sushi Rice

An easy recipe to make sushi rice.


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


  1. Wash the rice under the tap until the water runs clear, then drain in a fine strainer for about 1 hour.
  2. Combine the vinegar mixture ingredients in a saucepan and cook very gently, stirring all the time until the sugar has dissolved.
  3. Take away from the heat and cool.
  4. Put the rice in a rice cooker or a saucepan with a tight-fitting lid, and add the water.
  5. Cover tightly and heat to boiling.
  6. Boil over high heat for 2 minutes, then reduce heat.
  7. Cook gently over low heat for 15 minutes, or until all the liquid has been absorbed.
  8. Remove from heat and take off the lid.
  9. Spread a clean dish towel over the top of the saucepan, replace the lid loosely and leave to stand for about 15 minutes.
  10. 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.
  11. Add only enough to moisten the rice well without making it too wet.
  12. This rice is best not kept for more than one day in a cool place.


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