Sushi Rice

Another milestone for my new kitchen: the first time making dinner with friends. 

Test passed with flying colours!

Salmon avocado sushi

Sushi is such a great meal to prepare with friends: whilst you assemble your dinner you sip sake, nibble on the sashimi and eat all the ends you cut off the sushi rolls. No time pressure, no juggling of tasks, just a fun diy project.

The only thing to prepare in advance is the rice:

3(-4) servings

500g Sushi rice
0,9l water
5 tbsp rice vinegar
3 tbsp Japanese Sake
3 tbsp sugar
½ tsp salt


  1. Rinse the rice until the water runs clear.
  2. Bring the water to the boil.
  3. Add the rice and cook for 5 minutes.
  4. Stir the rice. Then turn the heat as low as possible and let the rice cook dry for about 15 minutes.
  5. Turn off the heat. Cover the pot with a tea towel or kitchen paper and the lid. Let the rice stand for 15 minutes.
  6. Make the dressing by heating the rice vinegar in a small pan. Do not allow to boil.
  7. When the vinegar is warm add the sake, sugar and salt. Stir until all is dissolved.
  8. Once the rice has sat for 15 minutes spread it on a large flat dish. In Japan a wooden hangiri is used for this. (Avoid plastic or metal.)
  9. Allow the dressing to return to room temperature and then sprinkle it over the rice. Mix the rice carefully using a wooden spoon.
  10. Let the rice to come to room temperature before assembling your sushi.


  • The secret to good sushi rice is not to rush making it.
  • The rice can be prepared in advance, but preferably not more than one day.
  • Wet the wooden plate and spoon slightly to stop the rice from sticking too much.

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