Master Sushi Rice


– 4 cups sushi rice (Calrose/short grain)
– Water up to Mount Fuji (see below)
– 1 cup rice wine vinegar
– 1/4 cup mirin
– 1/2 cup sugar

– 1/4 cup gari (pickled ginger) julienne
– 1/4 cup toasted sesame seeds
– 1/4 cup chopped green scallions
– Soy syrup
– Wasabi oil


Wash rice at least 3 times or until water is clear. Fill rice cooker with water to about 1-inch over rice. I highly recommend a rice cooker – there’s a reason more than 2 billion people in Asia use them. Slowly heat vinegar, mirin and sugar until very hot but not boiling. Fold in ’su’ (vinegar and sugar) with the hot rice, add enough so that the rice has a tart/sweet taste. Rice should be shiny, not mushy. Carefully clean inside rim of bowl with damp cloth, cover and let rest for 30 minutes.

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