• To make the best sushi you need perfect rice. Use a short-grain rice, from an oriental grocery.


Raw rice has a kind of talc on it, which we want to remove. So put the rice under running water and wash it vigorously two or three times until the water runs clear.

Three cups of rice will serve four people. Pour the washed grains into the rice cooker and add water. I use


the fingertip method for measuring: Let the rice settle. Then check how high the water stands above the surface of the rice. It should be halfway up the first finger joint.

If you use a rice cooker, just put the lid on, plug it in, hit the button and it takes care of itself. It usually takes 15-20 minutes to cook the rice. If you don't have a rice cooker, use a deep pot instead.

Keep a close eye on the rice because you don't want to overcook it.

For the finishing touch add a vinegar and sugar mixture: one part vinegar and one part sugar. Mix them together in a bowl with two dashes of salt and stir until the sugar has dissolved. Taste your mixture. You don't want it to be too vinegary too sugary. When it's just right, pour it into the rice and stir evenly. Now you have the perfect rice for sushi.

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Submitted 6/13/05.
Submitted By: Teresa Johnson
Sushi Rice