Sushi rice

The secret of successful home-made sushi lies in carefully preparing the sushi rice, as Tracy Griffith's recipe demonstrates
Sushi rice
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 20 minutes plus drying
  • Effort: medium



  • 645 g Japanese sushi rice, short-grain white

For the rice dressing

  • 160 ml mirin, (Japanese rice vinegar)
  • 3 tbsp sugar
  • 1 tsp salt


1. Pour rice into a sieve and place under a cold tap. Gently swish rice under water but do not over-rinse as this will break the grains and make the grains loose too much starch. 2. Fan the rice around the side of the sieve to expose grains to the maximum surface area to air. Let the rice sit for approximately 30 minutes or until completely dry. 3. Use a heavy-bottomed pan with a tight-fitting lid. The proper size is important. The water level should not fill more than a third of the saucepan. 4. Put the dried rice in the pan with 800ml water. Over a high heat bring to a boil and boil for a minute more. Foam should bubble up around the lid, but be careful not to allow the rice to boil over. 5. Reduce the heat to medium and simmer for three minutes more. Reduce the heat to low and cook for 12 to 15 minutes further. 7. Remove from the heat and let stand, covered and undisturbed, for 15 minutes to steam the rice. 8. Meanwhile, prepare the rice dressing. In a small saucepan, stir the vinegar, sugar and salt over a low heat until both have dissolved. Do not let the mixture boil. Alternatively, microwave for 60 seconds on high and stir to dissolve sugar and salt. 9. Put the hot rice into a large glass-baking tray then, with a rice paddle, spread the grains across the bottom of the tray. 10. Using the rice paddle, pour the rice dressing over the back of the rice paddle and drizzle evenly over the rice surface. Fold the dressing through rice until the grains are coated and glossy.

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