Easy Japanese Recipes

Sushi Rice 酢飯の作り方


Sushi Rice Recipe | JustOneCookbook.com I don’t normally post on Thursday, but I have my guest post recipe scheduled to share tomorrow that I’m hoping everyone would enjoy.  So today, I want to teach everyone how to make great Sushi rice!  Maybe this will give you a good idea on what recipe I’m going to share tomorrow.

Japanese rice is a short-grained variety of rice which is known as its unique stickiness and texture.  Similar to the Italians with the proper way to cook pasta, Japanese also have the “right way” to prepare rice.  Today I’ll show you how to wash Japanese rice correctly, and then how to make authentic Sushi rice.  Please click here to read How To Make Sushi Rice.

Have a wonderful Thursday!

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  • Lisa H. August 18, 2011, 1:34 am

    We love sushi rice…

    Reply
  • Maris (In Good Taste) August 18, 2011, 1:35 am

    Such a helpful and important post! Great job!

    Reply
  • Giulietta @ Alterkitchen August 18, 2011, 1:38 am

    Oh, my God… sushi rice means sushi?!?!? I love you :)

    Reply
  • Manu August 18, 2011, 1:52 am

    This is a very interesting and useful post Nami! I loved reading how to make sushi rice! I think these basic recipes are very important when you want to cook something you didn’t grow up with. And they are essential for a good final result. It is the same thing about cooking pasta the right way (and you said it)… no matter how tasty your sauce is, you pasta will not taste good if it is overcooked! :-)

    Reply
  • Sawsan@chef in disguise August 18, 2011, 2:20 am

    That is a wonderful post Nami..making Japanese rice is an art form!
    I loved the towel you covered it with :)

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  • anncoo August 18, 2011, 2:23 am

    Thanks for sharing, Nami :)

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  • Mai August 18, 2011, 2:56 am

    Hi Nami!
    Thank you for sharing this. I love Japanese rice but why they got too be so expensive ? Haha can’t wait for tomorrow post.

    Reply
  • Liz August 18, 2011, 3:08 am

    Thanks for the great tutorial. I’ve only mastered plain ol’ long grained rice, so it’s time to branch out! Happy Thursday, my friend~

    Reply
  • Val August 18, 2011, 5:07 am

    Excellent and informative post. Thanks for showing me exactly how rice should be cleaned and how to cook a perfect bowl of sushi rice. I love your rice bowl too!

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  • Cassie @ Bake Your Day August 18, 2011, 5:58 am

    Thanks for posting this! The rice is such an integral part of sushi. I have never made it at home but took a class a couple of years ago. It was so much fun!

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  • Tiffany August 18, 2011, 6:01 am

    Oooooo…. can’t wait until tomorrow! Thanks for sharing the tricks of the trade with sushi rice!

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  • blackbookkitchendiaries August 18, 2011, 6:02 am

    oh how fun! i love this post:) thank you for sharing this i have this book marked already!!

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  • Alyce August 18, 2011, 6:12 am

    These are very helpful tips. Thanks!

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  • Elies_Lie August 18, 2011, 6:24 am

    I wondering what is the name of the bowl where u put the rice Nami :D
    I often see that on a cooking show named “chasing the yum” at afc, that is s typical bowl every time u want to make a sushi… right? or I’m wrong? Hehe he
    well… it’s cute anyway :D

    Reply
  • Elies_Lie August 18, 2011, 6:46 am

    Ohhh so the name is Hangiri!
    Now… where can I find a japanese rice?
    Hmmm… there will be a label “japanese rice” rice right on the brand?
    I think fron now on I have to check not only the seasoning row but also the rice row when I go to the supermarket :D

    Reply
    • Nami August 20, 2011, 10:55 pm

      Over here, we can find pretty good quality of Japanese rice (Koshihikari or Akitakomachi brand are the best) in Chinese and Japanese markets. There are some brand of Japanese rice at American supermarkets too but quality is not good enough for Japanese people who grew up with really delicious Japanese rice. Anyway…I hope you can find it in your supermarket!

      Reply
  • torviewtoronto August 18, 2011, 7:51 am

    delicious looking sushi rice enjoyed the detailed post

    Reply
  • Kerry August 18, 2011, 9:02 am

    I love the hangiri! And rice that good looking will make delicious sushi. Any chance you’ll ever do a recipe for making onigiri?

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    • Nami August 18, 2011, 9:28 am

      Hi Kerry! Good timing! :-) I made onigiri the other day and took pictures. I am hoping to post soon as soon I edited pictures… Hopefully next week or two. :-)

      Reply
  • Simply Gourmet Photography August 18, 2011, 9:36 am

    Thanks Nami! We love sushi rice.

    Reply
  • Stephanie @ Eat. Drink. Love. August 18, 2011, 9:40 am

    what a helpful post for those wanting to make sushi at home. I tried to do it once and it was a disaster! lol!

    Reply
  • Kate@Diethood August 18, 2011, 10:22 am

    Do you believe that I don’t have a rice cooker?! I have every gadget and appliance that you can think of in that kitchen, but I don’t have a rice cooker… sigh.

    Reply
  • Jess @ littlegirlbigappetite August 18, 2011, 10:29 am

    Awesome! My BF has been promising to make me onigiri lol.. I have not seen any onigiri yet! I’m going to fwd him this link to remind him that he owes me some!

    Reply
    • Nami August 18, 2011, 11:22 am

      Hi Jess! We use regular rice for Onigri (rice ball), and we only use sushi rice is for sushi (including all kinds of sushi – hand roll, sushi roll, inarizushi, etc). I’ll post my recent onigiri recipe soon. :-)

      Reply
  • Jamie @ Wokintime August 18, 2011, 11:02 am

    Ooh I’m excited about tomorrow!! This is perfect timing because I’m doing a roll your own sushi party soon. Thanks Nami and thanks for the recent advice. I can always count on you to give me honest feedback.

    Reply
  • Mandy - The Complete Cook Book August 18, 2011, 11:06 am

    I have only ever made sushi rice once before with my hubby and my brother when we did an evening of sushi at home – it was great fun.
    Have a happy evening.
    :-) Mandy

    Reply
  • Reem August 18, 2011, 11:34 am

    Thank you Nami,
    This is such a wonderful and useful post for all the sushi lovers I’m sure. I totally believe that making the perfect sushi rice is an art. I have tried many time but somehow never got the perfect texture. But I’m sure this post will help…
    Tell me does the vessel in which you mix the rice needs to be wooden, does it effects the final result?

    Reply
    • Nami August 18, 2011, 12:37 pm

      Hangiri (The flat bottom wooden bowl) is necessary if you want to cool down A LOT of rice at once. It’s very hard to cool down quickly. As I wrote in the How To Page, you have to “cut” the rice instead of “mix”. That’s why we use the flat bottom bowl. Since Hangiri is wide open, the extra moisture will evaporate faster. The worst sushi rice is the rice sticks together and becomes a big chunk. Hope this helps. :-)

      Reply
  • Sissi August 18, 2011, 11:40 am

    Nami, this is an excellent idea! I see now I still have so much to learn about sushi rice. Ok, so I rinse the rice 3 times (I have noticed it tastes better and has a better texture if I rinse it in warm water, is it normal??? Am I committing a sacrilege?). I have never cooked konbu with it! Instead of sugar I usually put sake and mirin (is it weird???). I must try cooking it with konbu next time. Thank you, Nami. As always, you are a great teacher!
    The damp towel is so kawaii!!!!! I love it.

    Reply
    • Nami August 18, 2011, 12:31 pm

      Hi Sissi! It’s known in Japan that we are not supposed to wash in warm water (but I cheat in cold winter time and wash with luke warm water). I search a bit and I found some article saying it’s okay as long as temp is 30-40C. Maybe that could be just one theory. When you wash rice in warm/hot water, starch from rice starts to gelatinize. So we need to wash with cold water. Also, make sure to add (cold) water in rice cooker. Rice cooker will shorten cooking time when you put warm water (smart huh), and inside of rice may not fully cooked. I’ll add this info in How To Page later. Thanks for asking!

      I’ve seen a recipe using sake and mirin, so it is not weird at all. Each family has different way to prepare, but the most common ingredient for sushi vinegar is rice vinegar, sugar, and salt. :-)

      Reply
  • claire @ the realistic nutritionist August 18, 2011, 12:03 pm

    What a great post!!! We try to make sushi every once in a while (we haven’t in a while) so this would be an incredible recipe addition! Thanks! :)

    Reply
  • Ciccia August 18, 2011, 12:15 pm

    What a fantastic blog, I just found you by chance. I’m Sicilian but my husband is Japanese and we live in Sicily. I love Japanese food but of course I don’t know how to cook it as well as you. I’m sure I can learn a lot from you. I’m going to tell my daughter (hungrycaramella.blogspot.com) to follow you too, she loves Japanese food. I’m following you from Rome, we’re here on holiday.

    Reply
    • Nami August 20, 2011, 10:14 pm

      Welcome Ciccia! I hope you can find some recipes you like here and surprise your Japanese husband. ;-) I’ll also visit your daughter’s blog to say hi. :-)

      Reply
  • Gourmantine August 18, 2011, 12:59 pm

    OMG your going to make sushi!!! I’m so looking forward! I’m probably the biggest sushi fan ever. Love the tips for sushi rice making (never used konbu) :)

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  • kankana August 18, 2011, 1:41 pm

    Is there any other dish where we can use sushi rice. We have like a packet and don’t know what to do with it.

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    • Nami August 18, 2011, 2:44 pm

      Kankana, “sushi rice” is vinegar-flavored cooked rice and you have to make that especially for sushi. We don’t use regular steamed rice for sushi. I think you meant you have a package of Japanese rice?

      Reply
  • Kay Ecker August 18, 2011, 2:30 pm

    Nice and informative post, Nami! I love how you get the basics down :o) I didn’t use kombu in my sushi rice until recently, it really makes a difference!

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  • Barefeet In The Kitchen August 18, 2011, 2:30 pm

    This is a very helpful post. I love all the information!

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  • Raymund August 18, 2011, 3:02 pm

    I love sushi rice the mild sweet and sour taste makes it so pleasant for the taste buds.

    Reply
  • Susan August 18, 2011, 3:36 pm

    I can’t wait until tomorrow then! Sushi is quite literally my favorite food! Thanks for the tips on the rice Nami!

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  • sheri August 18, 2011, 4:50 pm

    I love the way you show all the steps in your tutorials. Even for the basic staples like sushi rice. It’s such a good reference for us.

    Reply
  • Sandra's Easy Cooking August 18, 2011, 5:35 pm

    Awesome post Nami, I love the step by step instructions, so helpful..I never made sushi, and I love eating it so much. I have all the ingredients but somehow always ending up buying freshly made in front of me. Thanks for this post!!!

    Reply
  • Victor @ RandomCuisine August 18, 2011, 6:00 pm

    I love the detailled step-by-step instructions for making sushi. I never have a chance of making sushi, and I love to eat it…

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  • Lindsey@Lindselicious August 18, 2011, 6:12 pm

    Aww I remember doing this with my grandma! I was the fanner and the roll ingredient person and she would roll them. Excellent how to Nami!

    Reply
  • Ann August 18, 2011, 6:29 pm

    Yay! What a great post idea…I cannot eat seafood, but I love sticky sushi rice….

    Reply
  • Jill @ Dulce Dough August 18, 2011, 7:25 pm

    Such a great post! I appreciate your instructions and your photos!

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  • Belinda @zomppa August 18, 2011, 7:30 pm

    I never quite do this right, so thank you!!

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  • bakerbynature August 18, 2011, 7:58 pm

    I’ve been putting off sushi for so long in fear of utter failure- this reminds me I need to step up and give it a go! Thanks for the wonderfully informational post.

    Reply
  • Laura @ Family Spice August 18, 2011, 8:18 pm

    Fascinating! This is so different from making basmati rice the Persian way. My mother-in-law is even on the rice cooker band wagon, but I love making it the old-fashioned way, with a pot. Maybe it’s because my cupboards are full and I have no room for another kitchen gadget?! Great lesson – thank you!

    Reply
  • chopinandmysaucepan August 18, 2011, 8:33 pm

    We are lucky in Sydney because there are so many great Japanese restaurants and famous Japanese chefs (Tetsuya Wakuda being the most one of the most celebrated chefs in Australia) and we have a fantastic variety of Japanese food to choose from.

    Your recipe is fantastic Nami but I think no matter how I try, I will never be as good as the sushi chefs here in Sydney. We are also fortunate that seafood is so fresh and widely available here :)

    Reply
  • Alessandra August 19, 2011, 3:08 am

    I make sushi rice quite often, but I use very little sugar, just a taste in fact, because I have too much sugar in my diet already :-). I have to confess that most Japanese recipes that require sugar (sometime it seems to me that most do!) end up being without sugar for me. They work fine to my taste, probably they end up being more ‘ancient’ from before sugar was introduced to the everyday diet in Japan. But it is the kombu that interests me here: I never used kombu for sushi rice, next time I will try and see! I always have kombu in the house :-)

    Ciao
    Alessandra

    Reply
    • Nami August 20, 2011, 8:35 pm

      Ciao Alessandra! You made me think about sugar in Japanese food. I agree – we use sugar or mirin in our seasoning all the time. But then I never thought Japanese sweets are as sweet as American sweets…maybe that’s our compromise there. haha. Adding konbu is pretty common or I think everyone does….some people use Konbucha (kobucha) instead. It gives nice aroma and taste. You will love it!

      Reply
  • Peggy August 19, 2011, 7:19 am

    I always make a generic version of sushi rice – but now I know how to properly do it thanks to you Nami!

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  • Cristina August 19, 2011, 8:13 am

    Hi Nami: I’ve never used konbu, I’ll have to look into it. Your tutorial on how to make Sushi rice is excellent, so well written and all the supporting images. Looking forward to that guest post now that you’ve teased us with the Sushi rice tutorial. ;)

    Reply
  • Tina (PinayInTexas) August 19, 2011, 8:23 am

    Thanks for this awesome tutorial, Nami! I’m pretty sure this will be of help to me one of these days!

    Reply
  • Tanvi@SinfullySpicy August 19, 2011, 9:29 am

    Love that you shared this link.Such posts on basics are always a keeper.Thanks so much for sharing!

    Reply
  • Caroline August 19, 2011, 1:49 pm

    What a great idea/post! I’ve always wanted to make sushi, but always worry that the rice won’t be sticky enough, etc. I will definitely come back to your site if I end up making some. :)

    Reply
  • Sandra August 19, 2011, 5:36 pm

    My husband would be a super happy camper if I made Sushi. I’d be a super happy camper if I were your neighbor and you brought some over.

    Reply
  • Beth Michelle August 20, 2011, 7:38 am

    I love this post! My husband and I love making sushi at home and now that I know how to make the perfect rice I see some sushi in our future!

    Reply
  • elisabeth@foodandthriftfinds August 21, 2011, 8:34 am

    Hi Nami-Your California rolls are the most beautiful, and perfect rolls I have ever seen.
    No wonder you made the #1 spot on Top 9.
    Congratulations, by sweet friend…well deserved!
    I will look into the instructions later…have never made sushi, but my son-in-law is an expert, and he even makes it at his Italian restaurant, as well!

    Thanks so much for your kind care and concern…I’m starting to be able to move, and even lift my arm, better!
    xoxo

    Reply
  • Firefly August 21, 2011, 7:25 pm

    I love Japanese rice. Loved your tutorial too :)

    Reply
  • Cindy @ MijoRecipes August 21, 2011, 8:50 pm

    Nami, you are currently among the top 10 in TOP 100 FOOD MOM BLOGS, 2011! I hope you win!

    Reply
  • lena September 28, 2011, 7:16 am

    hi nami, nice to know your blog. I want to learn to make sushi, i have this idea of making it to some friends next week..not sure if i have time to do that. Would like to know besides a hangiri, can we transfer that cooked rice to a container instead? also i have no microwave, what can i do about that? is it alright not to microvave that seasoning? Thanks!

    Reply
    • Nami September 28, 2011, 10:14 am

      Hi Lena! It’s nice to have a hangiri, but of course you can make sushi rice without it. Try to use a large opening bowl so that rice will quickly cool off (and evaporate moisture) while you are mixing the sushi seasoning. The microwave method is a shortcut method. You want to make sure sugar is completely dissolved, so just use a small saucepan over stove top. :-) Enjoy making sushi!

      Reply
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