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Sushis with Obbie – Sushi rice


serves 6


  • 1 kg sushi rice

for the vinegar

  • 2 ½  cup rice vinegar (or white wine)
  • 1 ½  cup sugar
  • ½ cup sake
  • ½ cup salt
  • 1 strip kombu


  • Wash the rice. Rinse and drain for at least three times; until the water from the rice is clear.

  • Soak the rice in water for 30 min.
    for “new crop” rice the soaking time can be reduced to 15 mins or even avoided.

  • Add rice and water to pot. 1:1 ratio.
    for softer rice use 1:1.1 rice:water ratio (10% more water)

  • Cook on high heat until the water boils, then reduce to low heat and simmer with the lid on for exactly 10 mins.

  • Remove the pot from the heat and set aside for 10 mins, keep the lid on.

  • Transfer rice to a mixing bowl and add seasoning vinegar and mix.
    rice:vinegar ratio is 4:1

  • Mix with a spicing move. Then set aside and let it cool for 5 mins. Flip over and cool down for 5 more mins.

  • Cover the rice and leave until you are ready for sushi making.
    If you wait another 20 mins, the rice will be easier to handle.



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