1.5 c uncooked short grain rice
1.5 c water
6 tbs. rice vinegar
3 tbs. sugar
2 tbs. lemon juice
1. In a bowl, wash rice with cold water, swishing your hands around in the rice. Drain water and repeat until water
runs relatively clear.
2. If you’re using a rice cooker, cook the rice according to machine instructions, using equal parts water & rice. Usually
about 30-40 min. *see ‘Rice Tips’ for additional water measurements.
3. Combine vinegar, sugar & lemon juice into a small pot and bring to a simmer.
4. Stir until sugar is dissolved, remove from heat.
5. Once rice is finished cooking, transfer into a large bowl.
6. Cool the rice and rice vinegar mixture, fold mixture into rice with a ‘cutting’ motion using a rice paddle. Allow to cool and cover with
a clean, damp cloth.
makes 3 cups cooked rice
• When making sushi rice, the end product should result in light, pillowy grains. If you get a gummy, sticky mess –
keep trying. When using short to medium grained white rice, you’ll need to wash the rice sufficiently before cooking
to remove some of the extra starch, or else it will turn out just so. Generally, filling the rice pot 4-5 times with water
while swishing your hand around through the rice works just fine. You will see the water gradually become less
• The water to rice rule for short grain rice is about 15% more water than rice. An easy trick is to fill the pot with water just so that the level reaches knuckles if you place your hand palm down on the rice (about ½ in of water).
• For cooking, using a rice cooker is preferable as it yields a consistent product every time. If you’re using a pot on the stove you’ll need to make sure you bring the water to a full boil, add the rice and stir. Reduce to a steady simmer and this way for about 10 minutes. Cover and turn the heat down to medium-low for about 20 minutes. Never stir the rice while it’s cooking. Water should be cooked off the rice, but if it isn’t continue to cook until water is absorbed. Fluff rice,then cover and let sit for 5-10 min. Patience is key.