Cooking sushi rice

The only way to make delicious sushi is to use rice made with love and craftsmanship. A successful nigiri, maki, gunkan, or other type of sushi depends on how well the rice is cooked, as well as the rice vinegar that is added afterwards.

Recipe makes 600 grams.

Cooking sushi rice

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sushi rice, with a short round grain






kombu, the size of a postcard



rice vinegar







Preparation method

  • Put the rice in a sieve and immerse in a large bowl of water. Rinse the sushi rice thoroughly and throw away the cloudy water. Replace the water and keep rinsing until the water remains clear. Pour off the water and leave the rice to drain in the sieve for 30 minutes.
  • Cut a few snips into the kombu so that the flavour is released during cooking.
  • Put the rinsed rice together with water in a heavy-bottomed pan. Add the kombu and cover the pan with a tightly fitting lid.
  • Bring to the boil on a medium heat. When it starts boiling, turn up the heat and leave it to continue boiling for 5 minutes.
  • Turn down the heat to low and leave to gently simmer for another 10 minutes.
  • Remove from the heat and leave the rice to stand for 10 minutes. Take the lid off the pan and remove the kombu.
  • Heat the rice vinegar, sugar, and salt in a saucepan and stir until the sugar and salt have dissolved. Do not allow it to boil.
  • Remove the saucepan from the heat and place the rice in a large bowl.
  • Pour a little of the vinegar mixture over a spatula onto the rice. Distribute the rice evenly over the bowel. Slowly add some more of the vinegar mixture while 'cutting' the rice with the spatula to separate the grains and coat them with the mixture.
  • Cool the rice using a fan. Keep 'cutting' the vinegar mixture through the rice using the spatula until the rice starts to shine and has cooled down to room temperature.
  • Use the rice immediately.

Serving suggestions

  • For all sorts and sizes of sushi.
  • As a side dish.
  • Use in a composition with components of duck, hoisin and spring onion.

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