Ingredients Jump to Instructions ↓

  1. 3 cups 480g / 16oz Short-grain white rice

  2. 1/4 cup 59ml Rice wine vinegar

  3. 1/4 cup 49g / 1.7oz Sugar

  4. 1 teaspoon 5ml Salt

Instructions Jump to Ingredients ↑

  1. Before cooking the rice, rinse several times in running water until the water runs clear. Drain in a colander for about 1 hour. Cook on the stovetop or in an electric rice cooker according to package directions.

  2. In a small saucepan over low heat, combine vinegar, sugar and salt. Stir gently to dissolve salt and sugar. Cool to room temperature.

  3. While the rice is still warm, transfer to a large non-reactive bowl. Gradually drizzle the vinegar mixture over the rice, fanning the rice as you go. Use a rice paddle to mix gently without mashing the grains. Keep the rice covered with a damp cloth at room temperature until ready to make sushi. Do not refrigerate.

  4. This recipe yields 4 servings.


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