Sushi Rice
Posted April 2, 2013 by eaviles


  • 1 cup aprx. of rice vinegar (Begin with 2T regular vinegar in 1C measurement and fill remainder 1C with rice vinegar.)
  • 1 cup sugar
  • 5 teaspoons salt
  • 4 cups short grain rice


  1. Thoroughly rinse rice until water runs clear.
  2. Drain and place in rice cooker with equal parts water. (4 cups)
  3. Heat vinegar, salt, and sugar in a sauce pan until salt and sugar dissolve.
  4. Allow vinegar solution to cool.
  5. Spread out steamed rice in a large flat surfaced bowl (wooden is preferred).
  6. Slowly pour cooled vinegar solution evenly throughout rice. If you are using rice to make sushi rolls, be sure to save a small quantity to help seal rolls.
  7. Have a desktop fan blowing directly into bowl as you use a rice spatula to fully integrate rice and vinegar solution. Rice should become shiny and less sticky.
  8. Use rice immediately.
Two rolls can be made for every cup of rice.