Sushi Rice Recipe Base


300 g (10.5 oz.) of short or medium grain rice (Calrose)
450 ml (0.475 qt.) cold water
Seasoned vinegar :
4 tablespoons rice vinegar
2 tablespoons sugar
1 teaspoon salt


Rinse the rice until the water runs clear. Drain the rice in a colander and set aside for about 30 minutes.

Prepare the seasoned vinegar: put all the ingredients in a small saucepan and stir until the salt and sugar have dissolved.

You may boil the seasoned vinegar for a brief moment to obtain a milder flavor. This seasoned vinegar can be replaced by ready made Mitsukan® Seasoned rice vinegar.

1st Cooking method – Put the rice and the water in a saucepan. Bring the water to a boil. Place a lid on the saucepan, lower the heat and let the rice cook for 10 minutes. Remove the saucepan from the heat. Let it stand for another 10 minutes without taking of the lid.

2nd Cooking method – Put the rice and water in a rice-cooker. Remove the rice once it is cooked. Pour the cooked rice into a large non-metallic bowl (traditionally a wooden bowl or hangiri).

Let the rice cool a moment, then gently blend in the seasoned vinegar or Mitsukan®.

The seasoning dosage for 400 g to 500 g of cooked rice is 30 ml to 40 ml.

Let it cool completely before serving.

Our Tips

The prepared rice should not be refrigerated and should be eaten the same day. The seasoned vinegar can be prepared in larger quantities and kept in an airtight container in the refrigerator