On Sunday nights we make a lot of our family sushi rice. This is made to suit my husband, who doesn't like acidic flavors.When cooking the rice, it's best to use a little less water. Recipe by Chanyu

Regular sushi rice is a bit sweet, so I made this sushi rice to use in California rolls.Make sure to thoroughly fan air onto the rice while mixing in cutting motions during Step 2. Recipe by Mie-

This is a recipe for use with rice cooker only.

shiny rice

I've written this home-made sushi rice recipe down for my daughter.The trick is to cook the rice using less water than usual! When you add vinegar to the freshly cooked rice, it absorbs the vinegar and becomes soft.I use less water than the measurement marked on the rice cooker for making "hard rice". Add water until it's a little below the "hard rice" line. Recipe by Hiromanma

This recipe was handed down to me by my mother. If you make sushi vinegar to stock, as long as the sugar and salt have dissolved there's no need to let it rest for a day. If making the sushi vinegar on the spot for one batch of sushi rice (3 rice cooker cups' worth) you need 80 ml of rice vinegar, 2 to 3 tablespoons of sugar and 1 teaspoon of salt. The rice should be just the right sweetness. Microwave the sushi vinegar to dissolve the sugar and salt (about 20 seconds).Step 1: Cook the rice so that it's on the firm side.Step 3: Use the rice after it's cooled down a bit. If cooking 2 rice cooker cups, use 7 cm of konbu seaweed and 50 to 60 ml of sushi vinegar. While you should drain off the rice in a sieve before cooking it, it will still taste good if you just cook it right after rinsing it. It's fine to omit the kombu. Recipe by Yuuyuu0221

My husband and I both love vinegary sushi rice. I think we use twice the amount of vinegar that is normally used, but this is the standard in our house when we make sushi rice.When mixing the sushi vinegar into the rice, be careful not to knead the rice, or it will get too stickly. Use a cutting motion with your rice spatula to mix. If you evaporate the moisture quickly by fanning the rice, it will become nice and shiny. For 3 to 4 servings. Recipe by rokuro

Rice for sushi and other asian foods.

When I see the instructions for making sushi rice on vinegar bottle labels, I'm shocked. Do you really need so much sugar and salt?! I don't want to take in too much salt, so I adjusted the amounts. By making a proper kombu based dashi stock, the rice will still be tasty with a reduced amount of sugar and salt.Use a good tasting brand of vinegar, and be sure to add all the sugar and salt that sinks to the bottom to the rice when you mix.When you don't have time, just cook the rice with the kombu. For 2 rice cooker cups' worth, or enough for 3 futomaki (fat sushi rolls). Recipe by Kichiri-monja

When I tried substituting kombu tea powder for salt when making sushi vinegar, the sushi rice turned out mellow tasting.1. Cook the rice slightly on the firm side. Some kombu seaweed tea brands may color the rice. If this concerns you, substitute the kombu tea powder with salt.2. From a TV show, I learned that you should not fan the rice after adding the sushi vinegar, but it should be cooled only after the vinegar is evenly blended into the rice. Recipe by Karinkarin

Okayama, where I live, is famous for chirashi sushi (barazushi)... so my mother and grandmother used to make sushi a lot when I was growing up. This is a recipe they perfected by learning from the pros and adjusting it to their liking. We make it like this with this ingredient ratio in our house. This is also a memo for myself.※Add the salt when you cook the rice.This sushi rice is not so sweet and has an accentuated vinegar flavor. It will taste just right when you add other ingredients for chirashi sushi, sushi rolls and so on. If you prefer a sweeter tasting sushi rice, you can add more sugar.※Don't use a wooden sushi oke (barrel); just use a large Tupperware container or a bowl (a big one with a lid) to mix the rice.※The vinegar will sink into the rice better if you warm it up beforehand.※Once you mix the vinegar in, let the rice steam so that the vinegar flavor settles in for a better end result. Recipe by rie-tin