Mom's Sushi Rice

Mom's Sushi Rice


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


1 h 35 m servings 452 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 452 kcal
  • 23%
  • Fat:
  • 0.6 g
  • < 1%
  • Carbs:
  • 101.7g
  • 33%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 741 mg
  • 30%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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  1. 180 Ratings


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 aga...

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 i...

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 dissolve...

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 y...

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.

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...

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.

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 beca...

Absolutely delicious! I love this in sushi or simply by itself. Easy to make also. * may take more than 3-4 washes for rice water to turn up clear