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Sushi Rice


  • 2 c. uncooked glutinous white rice sushi rice
  • 3 c. water
  • 1/2 c. rice vinegar
  • 1 Tbsp. vegetable oil
  • 1/4 c. white sugar
  • 1 tsp. salt


  1. Rinse the rice in a strainer or colander until the water tuns clear. Combine with water in a medium saucepan. Bring to a boil, their educe the heat to low, cover and cook for 20 minutes. Rice should be tender and water should be absorbed. Cool until cool enough to handle.
  2. In a small saucepan, combine the rice vinegar, oil, sugar and salt. Cook over medium heat until the sugar dissolves. Cool, then stir into the cooked rice. When you pour this in to the rice it will seem very wet. Keep stirring and the rice will dry as it cools. You can fan this to help the cooling process.