Sushi rice

Make perfectly seasoned rice to use in sushi rolls with this recipe from Aaron Craze
By Aaron Craze
Sushi rice
  • Rating:
  • Serves: makes enough for 6-7 sheets nori
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 500 g sushi rice
  • 200 ml rice wine vinegar
  • 3 tbsp caster sugar


1. Cook the rice according to the packet instructions.

2. While the rice is cooking, combine the vinegar, sugar and 1½ teaspoons salt in a small pan and place over a low heat until the sugar has dissolved. Set aside to cool.

3. Once the rice is cooked, transfer it onto a tray or a wide, flat container. Fan the rice (you can use a portable fan or do it by hand) while simultaneously moving the grains around the tray with a spoon. Once the rice has cooled a little, stir in some of the vinegar mixture and taste. Continue adding a little vinegar at a time until the rice is seasoned, making sure it does not become too wet. Continue fanning and gently moving the rice around with a spoon until cool. Use immediately.

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