Sushi meshi

Sushi meshi


  • 3 cups raw short grain white rice
  • 3/4 cup water
  • 2 1/2-inch square piece kombu
  • 1/3 cup rice vinegar
  • 1/3 cup sugar
  • 3 teaspoons salt


Thoroughly wash rice and drain well. Pour into heavy based saucepan and add water. Score kombu several times on one side to release flavour. Place on top of rice and bring to boil over high heat Reduce heat to lowest setting, simmer gently for 10 minutes. Remove kombu. Continue cooking for approximately 10 minutes or until rice is tender and water absorbed. Remove from heat and cover. Let stand for 10 minutes. Mix vinegar, sugar and salt until sugar dissolves. Transfer rice into large mixing bowl. Sprinkle vinegar and lightly toss and stir with a flat, wide spoon to aerate, at the same time energetically fan the rice. This technique produces the required stickiness and shiny gloss to each grain, It may not be necessary to use all the vinegar mixture Shushi rice must be used on the same as prepared and should not be refrigerated. This recipe should produce approx 60 pieces of nori-maki

Your Recently Viewed Recipes

Leave a Comment


Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Join our community of 5 million cooks!

Thank You for Signing Up!
There was an issue signing you up. Please check your email address, and try again.

More from "Asian Recipes"

Close Window