Sushi rice (Japanese)
  • Cooking Time: 1 hour
  • Servings: 1 bowl of chirashi zushi
  • Preparation Time: 10 minutes
  • Sushi vinegar dressing:
  • 1 cup (200 ml) - rice vinegar
  • 3 1/2 tablespoons - caster sugar
  • 2 teaspoons - salt
  • 1/3 teaspoon - kombu cha powder (if you cannot find kombu cha powder, use a little more salt to taste)
  • Sushi rice:
  • 320 grams - uncooked rice
  • 320 ml - water
  1. Sushi vinegar dressing:
  2. Mix rice vinegar with caster sugar in a small non-aluminium saucepan.
  3. Heat until the sugar has dissolved and then add the salt and kombu cha powder, mix and allow to cool down.
  4. You can keep this in the fridge for 4-5 days before use.
  5. Sushi rice:
  6. Cook in the same way as regular rice.
  7. When cooked, transfer into a large shallow bowl, or wooden sushi pot, and while cooling, drizzle on 70-100 ml of the sushi vinegar dressing (to taste) and fold in using a cutting and folding action - trying to make sure that you do not break the rice which would make it sticky.
  8. At the same time, fan the rice to help speed the cooling process.
  9. When cool, use in your own chosen sushi style; i.e. nigiri style, chirashi zushi, or rolls.
  10. * As seen in the photo, there is also a mix that you can buy.
Sushi rice is usually eaten at festive events and celebratory occasions. Submitted by: "HKA Japan Table"