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Sushi Rice

There is a huge interest in Sushi on the internet and its popularity continues to grow in the West. Sushi is not just food it is an art form but to sum up very simply what Sushi is:

Sushi is a Japanese dish of small cakes of cold rice, traditionally made with fish or vegetables and served with a vinegar sauce, pickles and wasabi otherwise know as Japanese horseradish.

Rice is the most important ingredient in sushi. There are several brands of sushi rice on the market. All are white and short grain and marked specifically `sushi rice'. If you can not find sushi rice, use another type of short grained white rice.


250g / 9 oz sushi rice
325 ml / 11 1/2 oz water
2 tbsp sushi rice seasoning


  • Wash the sushi rice under cold running water until the water running through it is completely clear, then drain the rice.
  • Put the rice in a saucepan with the water then cover and bring to the boil as quickly as you can. Turn the heat down and simmer for 10 minutes.
  • Turn off the heat and leave the rice to stand for 15 minutes. Do not at any point take the lid off the saucepan.
  • Put the hot rice in a large shallow bowl and pour the sushi rice seasoning evenly over the surface of the rice.
  • You will need to use both hands, one to mix the seasoning into the rice with quick cutting strokes using a spatula and the other to fan the sushi rice in order to cool it down as quickly as you can. Mix the seasoning in carefully as you do not want to break a single rice grain.
  • The sushi rice should look shiny and be at room temperature when you are ready to use it.