Sushi rice - how to prepare
Ingredients
- Rice
- 360 g (12.7 oz.)
- Water
- 340 ml (11.5 fl. oz.)
- Kombu/kelp (as desired)
- 5 cm (2 in.)
- Vinegar Mixture
- (4 Tbsp of rice vinegar, 2 Tbsp of sugar, 1 tsp of salt)
Directions
![1. Rinse the rice.](/en/cookbook/basic/rice/img/sushimeshi_im01.jpg)
- 1Rinse the rice.
![2. Place the rice into a colander and let sit for 30 minutes to 1 hour.](/en/cookbook/basic/rice/img/sushimeshi_im02.jpg)
- 2Place the rice into a colander and let sit for 30 minutes to 1 hour.
![3. Transfer the rice into the inner pot of a rice cooker, add the indicated amount of water and kombu and cook as usual.](/en/cookbook/basic/rice/img/sushimeshi_im03.jpg)
- 3Transfer the rice into the inner pot of a rice cooker, add the indicated amount of water and kombu and cook as usual.
![4. Prepare the vinegar mixture. Place the cooked rice into a bowl, pour the vinegar mixture over the rice and let sit for 1 minute.](/en/cookbook/basic/rice/img/sushimeshi_im04.jpg)
- 4Prepare the vinegar mixture.
Place the cooked rice into a bowl, pour the vinegar mixture over the rice and let sit for 1 minute.
![5.Mix with a rice paddle while fanning with a fan. Mixing the rice as if breaking apart to prevent from sticking. It's ready when the rice looks glossy and the heat is removed.](/en/cookbook/basic/rice/img/sushimeshi_im05.jpg)
- 5Mix with a rice paddle while fanning with an uchiwa fan (paddle-shaped fan).
Mix the rice in a manner as though breaking it apart to prevent it from becoming sticky and mushy.
Once the rice has a glossy shine and is cooled, it is ready.