Sushi (Rice)

Nicole Bredeweg


A friend, bless her, showed me how easy it is to make my own sushi. The trick is in the rice, so that's the recipe that I'm posting. But you would also need seaweed sheets, wasabi paste, soy sauce, pickled ginger, and whatever you want inside (such as: crab, shrimp, salmon, cucumber, avocado, carrots, asparagus, snow pea sprouts, green onions, mushrooms, snow peas, tofu, roasted sesame seeds). I have included additional directions for final assembly, but I recommend searching for a YouTube video on the actual technique.

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Stove Top


1-1/2 c
sushi rice (also called nishiki or japanese)
5 Tbsp
rice vinegar
2 tsp
1/2 tsp

Directions Step-By-Step

Follow package directions on rice, but if there is none: Place 2 cups uncooked rice in a colander and rinse, agitating under running water for 5 minutes, until no more white starch runs down the drain. Allow to stand and drain for at least fifteen minutes.
Place rice on stove with 2 cups cold water. Do not stir. Bring water to a boil. Reduce heat to low, cover and gentle boil for 15 minutes. Remove from heat and allow to stand covered for 15 minutes. Leave lid on.
While rice is cooking, prepare the seasoning by mixing the vinegar, sugar, and salt, until the sugar dissolves.
Transfer rice to a plastic bowl. Pour the seasoning mix over and mix with a wooden spoon.
For the rest, prepare the ingredients as appropriate. Lay out a bamboo mat, then the seaweed sheet. Wet hands with cold water, place a fine layer of rice on sheet, position other ingredients, then use bamboo mat to roll seaweed sheet into tight tube (like a cigar). Using a SHARP knife, cut into 6 segments.
Mix some soy sauce and wasabi paste in individual serving container. Serve with pickled ginger.

About this Recipe

Main Ingredient: Rice/Grains
Regional Style: Asian