• Cooking Time: 30
  • Servings: 6 cups
  • Preparation Time: 60


Try our perfect sushi rice, Edo-style.


  • 4 cups short-grain white rice
  • 4 cups cold water
  • 1 tablespoon sake
  • 1 2-inch-square piece kombu (dried kelp), wiped lightly with damp cloth
  • ½ cup rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt


  • Place the rice in a strainer and rinse under cold water. Repeat until water runs clear and drain well.
  • Clean kelp by wiping it lightly with a damp cloth.
  • Transfer rice to a heavy saucepan. Add the cold water, sake and kelp. Cover and let soak for 30 minutes.
  • Bring mixture to a boil. Reduce heat to low. Cook for approximately 15 minutes and until water is absorbed and rice is tender.
  • Remove rice from heat. Let stand covered for 15 minutes.
  • Remove kelp from cooked rice. Transfer the rice to a large wooden bowl.
  • In a small bowl, combine the vinegar, sugar and salt. Stir until sugar and salt dissolve. Drizzle the vinegar mixture over the warm rice. Very gently toss the rice with a spatula in a cutting motion to avoid mashing the grains.
  • Cover rice with damp towel and cool at room temperature.
  • Do not refrigerate.

Categories: Rice 

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