sushi rice

28 Jul, 2026

From Nami at justonecookbook.com

Ingredients

For 3–4 servings

• 1 ½ cups uncooked
• 1 ½ cups water
• 1 piece kombu (dried kelp) (5 g per piece; 2 x 2 inches, 5 x 5 cm; optional, for a nice aroma!)
• 4 Tbsp rice vinegar (unseasoned) (or use the same amount of bottled, pre-seasoned sushi vinegar and skip the sugar and salt)
• 2 Tbsp sugar (skip if using bottled sushi vinegar)
• 1 tsp Diamond Crystal kosher salt (skip if using bottled sushi vinegar)

For 5–6 servings

• 2 ¼ cups uncooked Japanese short-grain white rice
• 2 ¼ cups water
• 1 piece kombu (dried kelp) (5 g per piece; 2 x 2 inches, 5 x 5 cm; optional, for a nice aroma!)
• ⅓ cup rice vinegar (unseasoned) (or use the same amount of bottled, pre-seasoned sushi vinegar and skip the sugar and salt)
• 3 Tbsp sugar (skip if using bottled sushi vinegar)
• 1 ½ tsp Diamond Crystal kosher salt (skip if using bottled sushi vinegar)