Sushi Rice (Sumeshi)


340g Round Rice

500 ml water

2 tbsp. rice vinegar

1.5-2 tbsp. sugar

1-1.5 tsp. salt

Step by step recipe

Step 1.

Wash the rice, changing the water, until the water is completely clear. Put into a pan with water and leave to stand for 10 minutes. The water should be about 15% more than the rice.

Step 2

Cover with the lid, place on high heat and bring to the boil. Reduce the heat and cook until all the water has been absorbed, 5-7 minutes. Increase the heat for 30 seconds to allow the rice to dry out. Remove from the heat and leave covered for 20 minutes.

Step 3.

Transfer the rice to a large bowl. Add the vinegar, sugar and salt. Mix thoroughly, breaking up any lumps. Allow to cool.

Step 4.

For the simplest kind of sushi, nigiri, make small rice sausages. Take small portions of rice and in the palm of your hand, shape into sausages about 6cm long and 3cm wide.

Basically any rice which is round and starchy is good for sumeshi. Such rice absorbs a lot of liquid when cooked, making it particularly sticky.

Japanese rice vinegar is sweet to the taste. It is added to rice as a flavoring and preservative at the same time. 

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