Mom’s Seasoned Sushi Rice

Name: Mom’s Seasoned Sushi Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 10 servings
Cuisine: Japanese
Ingredients: 0.25 cup Rice Vinegar; 1.25 tsp Salt; 1 whole Seaweed; 0.25 cup Sugar; 2.25 cups Sushi Rice; 3 cups Water

Side Dish 🥗 Japanese 🇯🇵 Low-Sodium Heart-Healthy ❤️Gluten-Free Vegetarian 🥦Vegan 🌱Plant-Based 🌻Low-FODMAP Halal 🕌Kosher ✡️Pescatarian 🐟

Mom’s Seasoned Sushi Rice balances gentle sweetness and bright vinegar with a subtle ocean note from konbu, yielding glossy, tender grains that cling just right. It’s a versatile base for maki and nigiri or a comforting bowl with toppings, ideal for sushi night or a special weekend spread.

Prep10 mins
Cook20 mins
Serves10
DifficultyEasy

1

Put the rice into a large, deep bowl. Fill with cold water and rub the rice with your hands until the water turns milky white. Carefully pour off the cloudy water without losing the rice. Repeat 3 or 4 times until you can see the rice through 3 inches of water.
2

Drain the rice in a fine strainer, then place it in a saucepan with the konbu and 3 cups water. Let it stand for 30 minutes. In a small bowl, stir together the rice vinegar, sugar, and salt until dissolved; set aside.
3

Cover and bring the rice to a boil over high heat, then reduce the heat to low and simmer for 15 minutes. Remove from the heat and let it stand, covered, for 5 minutes.
4

Scrape the rice into a bowl; remove and discard the konbu. Stir in the vinegar mixture until fully incorporated and no rice lumps remain. Let it cool at room temperature. For a shinier finish, use an electric fan to cool the rice quickly.