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-

I received some uni (sea urchin) as a gift, so I wented to get some sashimi fish in a hurry and made an instant (cutting corners) sushi rice. The next time I may challenge myself by making chirashi sushi and proper sushi rice. But this instant sushi rice is tasty enough if you're making a small amount. For 2 1/2 rice cooker cups worth. Recipe by momoco

This is a recipe for use with rice cooker only.

shiny rice

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

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

I made this light sushi rice with a slightly strong vinegar taste and some salt, so that it would go well in a hand roll.Use freshly cooked rice, which should be on the slightly harder side (use the same amount or 1 to 1.1 times the amount of rice). Recipe by ryueru

made this with the roomates!

Rice for sushi and other asian foods.

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