May 19
2010

Sushi Rice, the Secret Behind Delicious Sushi

in Japanese, Recipes By Region, Recipes by Type, Rice & Noodles, Tips & Tricks

I am finally delivering on my promise to talk about seasoned vinegar (sushi-su) and sushi rice (sumeshi).  Sushi rice, or rice dressed with a seasoned vinegar, is an essential component of a variety of sushi dishes.  In fact, sushi wouldn’t be sushi without this rice.  If you are serving slices of fresh uncooked fish without any sushi rice, you are serving sashimi!  My experience is that semi-decent sushi can be ruined by bad sushi rice.  If you can make good sushi rice, there is no reason why you can’t make delicious sushi at home!

Sushi Rice

Sushi Rice Tips & Tricks

  • Use polished (white) short-grain Japanese rice (japonica) or medium-grain California rice.  These types of rice are often labeled as sushi rice or Calrose rice at the store here in the US.
  • Wash your rice to get rid of the starchy powder that clings to the grains. This starchy powder will prevent proper absorption of the sushi-su and give you less than perfect rice.  To wash rice, place your measured rice into a bowl and cover it with fresh cold water.  Use your hand to swish and stir the rice around and then carefully drain the water (I use a fine-mesh strainer to do this).  Repeat this process until the water runs clear.
  • If you eat a lot of rice, a rice cooker is a wonderful investment because it eliminates timing problems, makes perfect rice, and many cookers offer a warming function that keeps rice fresh ahd warm for 24 hours.  My favorite that I’ve personally used is Zojirushi’s Neuro Fuzzy Logic.  But again, it’s an investment!
  • It is best to mix the seasoned vinegar with the cooked rice  in a sushi-oke or an unvarnished wooden bowl, but you can also use a wide shallow glass or ceramic bowl.  I use a wide shallow glass mixing bowl, because that is what I have on hand.  Do not, however, use an aluminum bowl, as this type of bowl will retain heat differently and give the rice a metallic taste.
  • Prepared sushi rice should be stored at cool room temperature, covered with a moist cloth or plastic wrap. It will keep this way for up to 12 hours.  Do not refrigerate it or freeze it, as this destroys the texture.

How to Make Sushi-su (Seasoned Vinegar for Sushi Rice)

There are many recipes for sushi-su (seasoned vinegar), but all use the same basic components: rice vinegar, sugar, and salt.  Some recipes also through in a small piece of kombu, which adds more depth of flavor, but this is optional.  I prefer my sushi-su to be not as sweet as some.  Once you make your own, you can adjust the sugar to suit your personal taste!  This recipe makes 1 cup of sushi-su.  I like to make extra sushi-su so that I can use it as a salad dressing (you can add some sesame or olive oil, but I like it without).  It is delicious tossed with baby arugula and then sprinkled with toasted sesame seeds.

Baby Arugula Salad

The sushi-su to rice proportions that I like to use are:

  • 3 cups cooked rice: use 1/4 – 1/3 cup sushi-su
  • 4 cups cooked rice: use 1/2 – 2/3 cup sushi-su
  • 5 cups cooked rice: use 2/3 – 1 cup sushi-su

Sushi Rice

Print This Recipe

Sushi-Su (Seasoned Vinegar for Sushi Rice)

1 cup rice vinegar
3 tablespoons sugar
2 1/2 teaspoons salt
1 piece kombu, 2-inches square (optional)

Combine the vinegar, sugar, salt, and kombu in a small saucepan.  Place the saucepan over medium-high heat and cook, stirring until the sugar and salt dissolve.  When the mixture is clear, remove the saucepan from the heat and set it aside to cool.  Discard the piece of kombu.  Sushi-su can be stored in an airtight container in the refrigerator for up to 1 month.

How to Make Sushi Rice

1. Transfer the freshly cooked hot rice to a wide shallow bowl.  Pour a small amount of the sushi-su evenly over the rice.  Toss the rice by gently cutting into it vertically with your rice paddle (or spatula), and then lifting the rice and turning it over.  As you do this, fan the rice with a hand fan or piece of cardboard (or get someone to help you).  Add more of the sushi-su and continue the cutting, folding, and fanning process.  Fanning the rice facilitates quick cooling, which gelatinizes the surface of the rice and gives a glossy finish to the rice.   Towards the end, taste the rice occasionally to decide how much of you sushi-su you want to add.

2. Cover the seasoned rice with a moist cloth or plastic wrap until ready to use.


Now that you’ve got delicious sushi rice, you can start making sushi!

Temaki SushiHere are some ideas to get you started:

{ 40 comments… read them below or add one }

jenjenk May 19, 2010 at 1:04 pm

That looks beautiful!! nice and fluffy!! just the way I like my rice!

although I still haven’t gotten over the trauma of the all sushi making I had to do for new year’s. :) [i'll eat it if you invite me, though!!]

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Heather May 19, 2010 at 1:07 pm

Okay, now you have to come here so that you can teach me sushi and I can… well you aren’t stealing any lens from me! I got my eye on you! Great post! ;-)

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Paula - bell'alimento May 19, 2010 at 1:17 pm

So light & fluffy! You’re so talented! I’m thinking there needs to be some Fuji Mama cookin classes ; )

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Lyndsey May 19, 2010 at 1:31 pm

Sounds good. I don’t like my sushi rice very sweet either. Haven’t made mine with kombu. I’ll have to try that and see what depth I’ve been missing…hehe!

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Nova Walsh May 19, 2010 at 3:04 pm

Wow that is amazing! I’ve always wanted to try making sushi at home but have been intimidated. Maybe now I’ll try it! Thanks for the tips!

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Belinda @zomppa May 19, 2010 at 4:34 pm

Thanks for sharing the secret!

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Elin May 19, 2010 at 4:52 pm

Hi Racheal…gald to know that Daylon is undergoing treatment. Will continue to pray for him and family. Thanks for sharing the secret of making sushi-su and sushi rice :)

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Jennifer May 19, 2010 at 7:28 pm

We make sushi all the time at our house. I usually just pour rice vinegar in the rice and toss it, but this sounds like a great recipe. I’ll have to give it a try.

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Robert-Gille Martineau May 19, 2010 at 7:39 pm

Well done, Rachael!
At last, we seem to be quite a few supporting the Japanese gastronomy the right way!
Cheers and all that!
Robert-Gilles

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sippitysup May 19, 2010 at 11:05 pm

It’s funny, I am in now way a person who knows a thing about this. But I did have a good conversation with The Sushi Girl at CmpBlogaway and now between her talk and your post… maybe I am making baby steps forward. TKS GREG

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notyet100 May 20, 2010 at 2:24 am

thnks for this

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Daydreamer Desserts May 20, 2010 at 6:21 am

I’m definetly giving this a try, with 5 big sushi fans at home I really need to try making my own at home. Thanks for sharing! :)

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Jenny Flake May 20, 2010 at 9:22 am

I sooo needed this post! Awesome girl!! When are you opening up your own sushi shop?!!

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Jen @ How To: Simplify May 20, 2010 at 9:29 am

What a helpful and informative post! I’m a huge fan of sushi so I’m going to have to try out your tips and tricks!

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Mardi@eatlivetravelwrite May 20, 2010 at 11:56 am

What a fab tutorial Rachael! Sushi is on my list of things to try this year and I have bookmarked this for reference!!!

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Tracy May 20, 2010 at 1:24 pm

I am loving all of your sushi-related posts. Keep them coming! :-)

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Jen @ My Kitchen Addiction May 20, 2010 at 6:34 pm

That rice looks wonderful! I could eat it plain :) I will have to re-read this post the next time I attempt to make rice (I say attempt because my rice always ends up turning into an epic kitchen disaster).

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nicole @ cooking after five May 20, 2010 at 8:22 pm

This is very informative — thanks for all the tips!

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ivoryhut May 20, 2010 at 9:45 pm

I love sushi rice, and I know it intimidates many people. What a wonderful post to take the fear out of making it at home!

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Magic of Spice May 20, 2010 at 9:47 pm

I adore sushi, would love to try this:)

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Lawyer Loves Lunch May 21, 2010 at 6:19 am

Thank you for sharing this! I’m hoping it helps my mediocre sushi-making skills :)

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Sortachef May 21, 2010 at 7:59 am

Okay, I’ve gotta try this again, using your step-by-step instructions. My son is a japonaphile, but we’ve never successfully made decent sushi, even after buying good rice at Uwajimaya. Thanks!

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Susan May 21, 2010 at 8:13 am

I wonder if you can help me. I bought Mogami Sweet Rice (just rice, no added sugar) b/c I thought that’s what to use for sushi rice. It is a disaster. I’ve researched and tried many recipes but it always ends up a sticky, gooey, inedible mess. Right now I’m using it as pie weights for baking crusts but I wonder if there is a way to cook it successfully? I’ve soaked it, rinsed it, done everything I can think of and nothing works. Help!

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Kim May 25, 2010 at 10:51 am

@Susan,
Mogami sweet rice is definitely different than the rice used to make sushi. The rice you have is probably the kind that is usually used for Thai dishes, like the sticky rice with mango dessert. Are you boiling the rice? Because that may be why its not turning out and becoming so gooey; with sticky rice you’re supposed to steam it.

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Fuji Mama (Rachael) May 26, 2010 at 5:30 pm

@Susan, What a bummer! Yes, Mogami Sweet Rice is different from sushi rice. Mogami sweet rice is a type of short-grained Asian rice that is especially sticky when cooked. Although other Asian rices become sticky to some extent, this type is especially sticky.

Next time, when you are looking for Japanese rice/sushi rice, look for polished (white) short-grain Japanese rice (japonica) or medium-grain California rice. These types of rice are often labeled as sushi rice or Calrose rice here in the US.

Now what to do with your Mogami Sweet Rice? This Thai recipe should give you some ideas as to how to use the rice: http://www.thaitable.com/Thai/recipes/Sticky_Rice.htm

I hope that helps! Please let me know if you have any more questions!

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Cookin' Canuck May 21, 2010 at 8:25 am

This is a fantastic post! You’re absolutely right – great sushi rice is an integral part of good sushi and now I’m excited to know how to make it properly.

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Miranda May 21, 2010 at 9:42 am

Oh. I needed this! I just bought stuff to make tempura roll. My rolls are okay. Ihave trouble with the rice…I hope this helps me out. THANKS!

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sensiblecooking May 21, 2010 at 1:38 pm

Those are some great tips for cooking rice. Rice is my most favorite thing to eat.I grew up eating lot of rice. Rice cooker is great option but if you don’t have rice cooker you can use your microwave to cook it. The trick is to soak it after washing for at least 30 or 45 mins.

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Maggy May 21, 2010 at 5:59 pm

Ah! I was just wanting to know how to make sushi rice…! Thank you for this.

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Kim at Rustic Garden Bistro May 22, 2010 at 8:53 am

Mr. RGBistro does this for our sushi evenings at home. Curious – what’s your favorite place to buy sushi in So Cal?! [K]

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Jane Ko May 22, 2010 at 5:00 pm

Thank you for posting this! The texture of rice in the sushi is incredibly important.
Please participate in my giveaway at http://atasteofkoko.blogspot.com/2010/05/men-can-cook-feat-classic-spaghetti.html

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Michelle {Brown Eyed Baker} May 24, 2010 at 9:13 am

Awesome tutorial on how to make sushi rice!

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Kaitlin May 24, 2010 at 3:32 pm

Great tips! I plan on making sushi this week. I’ll be back :)

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Jocelyn July 7, 2010 at 3:13 am

May I know what is the proportion of water to rice, as my sushi always either turned out too soggi or hard. Thanks

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Joanna Swan March 2, 2011 at 12:05 am

Hey, thanks for this awesome article. I don’t usually stick to a recipe but I think this set of directions will be my go-to from now on. Do you mind if I link to this article? I’m writing a post on the excellence and ease of homemade sushi, and I think this would be a truly worthy addition.
Let me know, please!
Thanks,
Joanna @ Stoveless

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Vivian December 1, 2011 at 5:33 pm

I live in Japan and sometimes make sushi. But honestly…most people here in Japan just buy the stuff!

Do not forget to fan like mad when letting the rice cool!!!

That and use less water when steaming the rice!

If you have a fancy rice cooker, use the sushi or curry rice cooking mode.

Makes the rice harder, more al dente..and perfect texture for sushi!

Best of luck to all.

Cheers,
Vivian

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Vivian December 1, 2011 at 5:36 pm

Another easy way …is just to use sushi vinegar powder. If you live in Japan you can buy it easily…hold on…

Try it out…easy and you do not have to worry about excess water in your rice.
http://www.tamanoi.co.jp/products/03.htm

Perfect sushi rice is glossy… not too acidic.

I use sushi vinegar. Regular vinegar and sugar…too harsh for my tastebuds. Sushi vinegar is milder, more delicate tasting. Try it out sometime!

:)
Vivian

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nhammm January 2, 2014 at 8:58 am

Yay! Now we know!

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portable chicken coop plans April 29, 2014 at 9:41 am

Are you operating on a small budget for your chicken coop project.
I have known a lot of people who have got into a bit of a mess using free designs only to find, halfway through construction, that they were incomplete or unclear

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Scott April 30, 2014 at 6:06 pm

Great tips for making sushi rice! Some people think it’s hard to make but it really isn’t.

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