Mom's Sushi Rice Recipe -
Mom's Sushi Rice Recipe

Mom's Sushi Rice

Recipe by  

"Simple and easy sushi rice from my mom's recipe. Can be modified to your taste."

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Ingredients Edit and Save

Original recipe makes 5 cups Change Servings
  • PREP

    10 mins
  • COOK

    25 mins

    1 hr 35 mins


  1. Place rice into a large, deep bowl. Fill with cold water and rub rice together with hands until the water turns milky white. Pour off the cloudy water, being careful not to pour out the rice. Repeat 3 or 4 times until you can see the rice through 3-inches of water.
  2. Drain the rice in a fine strainer, then place into a saucepan along with konbu and water. Allow to stand for 30 minutes. Stir together rice vinegar, sugar, and salt until dissolved in a small bowl, set aside.
  3. Cover, and bring rice to a boil over high heat, then reduce heat to low, and simmer for 15 minutes. Remove from heat and allow to stand for 5 minutes.
  4. Scrape rice into a bowl; remove and discard the konbu. Stir in vinegar mixture until well incorporated and no lumps of rice remain. Allow to cool at room temperature. For a shinier appearance, use an electric fan to cool the rice rapidly.
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Aug 01, 2008

We just came back from living in Japan and I was craving sushi. I made this today and it was very good! I did not have the kelp but it worked out very well without it. I will use this recipe again next time I have another craving!

Most Helpful Critical Review
Nov 15, 2011

I thought the 3 cups was only for rinsing the rice, because it just barely covers the rice in the saucepan. It doesn't say in the written instructions how much water to add to the rice, and because I knew it would be 5 cups yield, I filled my regular saucepan up to the top with water. Well, I wasted nearly half a bag of rice. It's is so gluggy and disgusting. Too much water. It would be great if the recipe could be altered to say, "then place into a saucepan along with the konbu and 3 CUPS of water" if this is the case and you only need 3 cups. As someone who has never made sushi rice before, I have absolutely no idea if this is what you do so any help would be very much appreciated.

Apr 14, 2009

I made according to directions minus the konbu dried kelp and it turned out fabulous. The secret is to follow the instructions carefully-let the rice sit/dry completely etc. (do not mess with it too much) ALSO: When adding the rice vinegar mixture do not mix it in but kneed with very few strokes just until combined so the rice grains keep their integrity and do not become soft and paste like. I highly recommend this recipe...thank you for posting!

Dec 06, 2007

Excellent rice! I actually made this with Adobo chicken tonight to test it out before I make sushi and I found it to be wonderful! I did heat the rice vinegar and sugar until the sugar dissolved, The directions seemed to be missing that step or maybe it was just implied.

Aug 09, 2011

There are lots of different kinds of rice vinegar. Seasoned rice vinegar has sugar or corn syrup added. The vinegar I bought in the Asian food section of the store has no added sugar. Before you add the sugar called for in this recipe read the ingredient label to see if it has sugar. If it does you need to reduce or omit the sugar or your rice will be too sweet.

Jan 20, 2008

Delicious! I didn't have the kelp so I omitted it. I served it warm as a side dish with sesame seared tuna. This will definitely be my new side dish for asian meals.

Nov 12, 2007

very good! I was nervous to try and make sushi for the first time, but this rice turned out awesome. I was a lot easier to cook than i thought it would be. Over-all though-sushi is a pain! hah i'll be going out to eat for sushi next time.

Aug 05, 2008

This makes fantastic "sticky" rice. I cut back on the sugar and vinegar a little bit to suit taste and omitted the kelp. This is exactly what I have been looking for.


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  • Calories
  • 452 kcal
  • 23%
  • Carbohydrates
  • 101.7 g
  • 33%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.6 g
  • < 1%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 7.3 g
  • 15%
  • Sodium
  • 741 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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