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Sushi Rice

Before starting making sushi rice, make the Rice Vinegar first, preferably a couple of days before.   If you make sushi often make lots of Rice Vinegar.  It won’t go bad it’s just water, sugar and salt.


You’re going to go through quite a bit of water when washing the rice to remove the starch.    This is where living on the hard has it’s advantages.  You can use 1,000 gallons of fresh water for every cup of rice.  lol

I guess you can get creative and drag a cheese cloth full of rice in the lake or ocean.  Gross…I was kidding don’t do that!


Rinsing rice rids the grains of surface starches, prevents clumping, and yields a clean, fresh taste.  With all the effort you’re going to spend you need to take the time to do this right.  There is no excuse to be lazy…why, cause I just told you so!

Note:  Washing rice from your tank water is all fine and dandy.  But, cook your rice with bottled water, remember the water in your tank will taste like it came from a garden hose and it might be stale too.



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Sushi Rice

Cuisine: Asian


  • 1.5 cups Sushi Grade Rice
  • 1.8 cups Water Ratio 1.2 : 1 (Water to Rice)
  • 2 tbsp Saki Optional

Sushi Rice Vinegar

  • 4 tbsp Plain Rice Vinegar Do NOT use seasoned rice vinegar
  • 5 tbsp Regular White Sugar
  • 1/2 tsp Sea Salt
  • Large piece of Kombu dried kelp seaweed 4 x 6


Sushi Rice Vinegar

  • Break the seaweed in smaller pieces, add all ingredients together and let it rest until everything is dissolved. This takes at least one hour. Best results are to make this a few days in advance.

Cooking The Rice

  • Rice rice gently under cold water with a sieve or in a pot, don't let the water hit the rice directly. Remove all the starch. Water needs to go from a cloudy white to clear.
  • In a heavy pot add rice, water and optional Saki. Cover with a lid. Put on medium heat for 6 min.
  • Turn to high heat for another 4min.
  • Pour the Sushi Rice Vinegar as evenly as possible over the rice and leave it to cool before use.


Every stove and every pot is different.  It's okay to check on your rice by lifting the lid.  Adjust times and cooking power to suit your environment.

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