Perfect Sushi Rice - Yuki's Kitchen

Perfect Sushi Rice - Yuki's Kitchen

  • Time 75minutes
  • Serves 4
  • Difficulty Easy


Sushi-su (makes 125ml)

  • 120ml rice vinegar or brown rice vinegar
  • 3 tbsp of sugar
  • 1 tbsp of sea salt

For the rice

  • 3 Japanese cups (450g) of Japanese rice
  • 3 Japanese cups (540ml) of water


  1. To make the rice, first wash it thoroughly in a sieve for 4 minutes, gently turning it over by hand until the water runs clear. Drain the rice and put it into a pan with the water. Leave it to stand for a minimum of 30 minutes. It can be left overnight, but for best results I recommend leaving it for 30 minutes to 1 hour.
  2. Leave the soaking water in the pan, with the rice and bring to the boil, put the lid on and reduce the heat, letting it simmer for 8 to 9 minutes. Turn the heat off and let it stand with the lid on for a further 5 minutes. Do not open the lid.
  3. Whilst the rice is cooking, to make the sushi-su, put the rice vinegar, sugar and salt into a pan and leave on a low heat until the sugar and salt have dissolved. Be careful not to let it boil or the flavour will spoil. Remove from the heat and leave to cool.
  4. Put the rice into a wide flat dish, such as a ‘sushi oke’, a baking dish or a roasting tray. Pour the sushi-su over the rice and fold it carefully into the rice with a wooden spoon as it cools down, being careful not to damage the grains. You can use a fan or a hairdryer on the coolest setting to speed up the cooling process, directing it at the rice. The sushi-su gives the rice more flavour and that familiar sticky glazed look.
  5. If you don’t want to use the rice immediately, cover it with cling film or a damp cloth so that it doesn’t dry out. Leave in a cool place, but do not refrigerate. The fridge will make the rice texture hard and dry, and the sushi-su helps to preserve the rice without refrigeration. It will keep for a day.

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