Sushi Rice

Total Time:
1 hr 15 min
Prep:
5 min
Inactive:
1 hr
Cook:
10 min

Yield:
4 cups
Level:
Easy

NUTRITION INFO
Ingredients
  • 2 cups sushi or short grain rice
  • 2 cups water, plus extra for rinsing rice
  • 2 tablespoons rice vinegar
  • 2 tablespoons sugar
  • 1 tablespoon kosher salt
Directions
Watch how to make this recipe

Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.

Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.

Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi or sashimi.


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3.9 90
Here's a short cut for those who want this quicker yet with the same great taste: Use seasoned rice vinegar instead of plain rice vinegar. It already has the sugar &amp; salt blended perfectly in it with no need to add more. Also..when boiling the water..add the seasoned rice vinegar to it. It won't change the taste profile and it saves you tons of time instead of having to mix it in the cooked rice. Once your rice is done cooking..let it sit 5 minutes. Then..mix it very well to disperse any rice vinegar that sank down in the rice and then spoon it out on a flat baking sheet and let it sit till it reaches room temperature. Never use hot sushi rice on nori sheets. It will soften the sheets too much and create a very strong an unpleasant smell. Hope you enjoyed my short cuts and enjoy! =)<br /> item not reviewed by moderator and published
This is the saltier rice I've ever tasted.  I think there is a typo.  1 tablespoon of salt should be a teaspoon . item not reviewed by moderator and published
When I first decided to take a crack at sushi I searched for the best sushi rice recipes.  I found one on allrecipes that had so many five star reviews from the users that I figured there was no way it could be bad.  While it definitely had the similar flavor I was looking for, it was way too much seasoning and sugar, the finished product tasted more like a weird dessert. I still don't understand why that recipe is rated so highly.  After a lot of research and multiple attempts, taking notes after each one, my "recipe" that I use is very similar to this one (I don't know why I didn't try this one in the first place) I don't follow a recipe or take measurements when I make the dressing anymore.  I essentially double the recipe above, but substitute about half of the sugar with mirin.  I add a small amount of salt to taste and cook the mixture in a small sauce pan on medium heat.  Once everything is dissolved I will taste the mixture to see if it needs anything to balance it (if its too sweet, more rice vinegar, too sour more sugar and/or mirin)  You need a perfect balance of sweet and sour, and a little bit of salt to boost the flavors and make it a little more savory.  Once the dressing is at the right flavor I usually allow the rice and mixture to cool to room temperature, covering the rice in a glass bowl with a wet kitchen towel.  I don't add the dressing right away while they're hot because this seems to cause the rice to get too sticky.  Once both are cooled, I add the seasoning to taste to the cooked rice, adding small amounts at a time to make sure I don't overpower the rice, again, folding in until all the rice is coated.  I am still experimenting to get the perfect rice, but this method produces the best so far and everyone who has tried it approves. item not reviewed by moderator and published
first off i would like to state that this is not a traditional Japanese recipe which tends to be extremely acidic but this is instead a more Californian style of sushi rice which is sweeter with a light tang overall it is a good sushi rice but if you like the traditional sushi rice which can be quite acidic you will not like this rice very much especially if you have a Japanese background and if that is what you are looking for i would suggest trying Morimotos recipe that is also on foodnetwork.com but if you do like the sweeter variety then this is a pretty good recipe however it was a tad dry and therefore isn't worth 5 stars. item not reviewed by moderator and published
The rice is good. I halved the recipe though as the full would have been way to much for now as I am experimenting with making a sushi I like enough to make regularly. I also had to halve the amount of salt as it all would not dissolve, it is still plenty salty (and yes I used kosher salt)... item not reviewed by moderator and published
Rice cooked fine with this method but I felt the salt --I used kosher salt--was too much. I will try this again with 1/2 the salt and adjust from there. item not reviewed by moderator and published
Sushi rice is wrong wrong wrong. What you made was rice! Sushi rice you need 2 cups of Sushi rice!, 3 cups of water not including the water you will rinse the rice with until water is clear, 1/2 cup rice vinegar, 1/4 cup sugar and one teaspoon salt. Cook rice and water until water fully evaporated (about 20-25 min). In saucepan mix the other ingredients stir and heat until sugar and salt completely dissolve. Add to the cooked rice and stir until rice and vinegar sauce completely homogenised. Steam off any extra liquid. item not reviewed by moderator and published
I'm usually not one to leave reviews, but the rice cooked perfectly for me. I tend to burn a lot of things because I'm just starting to cook, but I did not burn the rice!! A miracle!! I went with 1/3 cup extra water as one of the other reviewers mentioned, dropped it to 3/4 tsp kona sea salt (in place of kosher salt) and did 2 tsp of sugar. It was not too sweet or salty. item not reviewed by moderator and published
With regard to the amount of salt: as other comments indicate, this appears to be a typo. 1 teaspoon rather than 1 table spoon. I matched this against the sugar ratio and it was fine. With regard to the comments about the amount of water: I made it exactly as described and the results for the rice were perfect. Those who needed to put in more water may have done one or more of the following: (1) lifted the lid of the pot while the rice was cooking. Never, ever do this. It will produce bad results on any sort of rice recipe that is not done with a rice cooker; (2) The sauce pan was too tall relative to its width. The rice needs to be evenly exposed to the water and steam as it cooks. I sauce pan is too tall relative to its width the rice does not cook evenly and requires more water to be added. Go with a wider, shallower sauce pan and you should get good results from this recipe. item not reviewed by moderator and published
A disappointing recipe from Alton Brown! As published, not enough water too much salt, and too much sugar! Tried it as written, but wound up throwing it out. item not reviewed by moderator and published
The recommend water on this one was way too low I had to ad approximately .3 cups to get it good. item not reviewed by moderator and published
This is too salty, also there is a special sugar that he does not specify. You don't use dominoes here. I also never heard of preparing sashimi with rice! I think it is wiser to prepare the rice vinegar in a larger amount, it can be stored in the fridge and to adjust the sweetness and saltiness by taste! item not reviewed by moderator and published
horrible, threw it out. too much vinegar, too much salt item not reviewed by moderator and published
Simple, practical and always work. Way to go Alton! item not reviewed by moderator and published
Horrible recipe with WAY to much salt. item not reviewed by moderator and published
I used 1/2 tsp sea salt instead, and next time I would use half the amount of sugar. It was far too sweet. item not reviewed by moderator and published
This recipe was okay. My biggest complaint is that it has too much salt. I would cut the salt in half, or less. 1 tsp would probably be much better. item not reviewed by moderator and published
Alton! You really dropped the ball on this one. 1 TABLESPOON of salt? OMG! YUK! item not reviewed by moderator and published
I made this today. I used a medium grain brown rice, and I think it could have cooked longer. (It was labeled 'sushi rice' on the package.) I think maybe the recipe for the sauce means to say 1 teaspoon of salt (instead of one tablespoon). Otherwise, it would have been way too salty. And, I added an extra tablespoon of vinegar; otherwise, it would have been too sweet (I used coconut sugar, which is a little less sweet than can or beet sugar). Overall, I was pleased with the recipe. It was certainly the quickest and easiest one I found, and it made for some tasty rolls! item not reviewed by moderator and published
Thanks Alton! I've tried many other Sushi Rice recipes &amp; all of them have been too vinegary (I'm not a huge fan of vinegar) this one however is perfect much like all your recipes! Keep up the great work! item not reviewed by moderator and published
No offense, but this should be more like 1 teaspoon salt to the above ingredients. If you have very, very light salt then maybe this would work, but with all other salts do NOT use this ratio. item not reviewed by moderator and published
This sushi rice is perfect every time and delicious! Easy to do when you follow the directions. item not reviewed by moderator and published
I cheated and used my rice cooker, and it turned out great. I didn't find it overly salty like many people did, which is weird, because usually my palette is very sensitive to salt. item not reviewed by moderator and published
Perfect! item not reviewed by moderator and published
PERFECT!! Be careful to use the good kind of seasoned rice vinegar for one, and ensure you use COURSE salt. It doesn't have to be Kosher - I used course sea salt and it turned out absolutely delicious!! In terms of amount, it depends on how much sushi you are making. We made enough to make Nagiri for 5 people (1 lb of salmon and .4 lbs of smoked salmon and I probably had perhaps 1 cup of left over rice which our Shitzu enjoyed! item not reviewed by moderator and published
Works great whenever I make sushi. I always end up with too much rice, so it even makes good left over rice to serve with some meat or veggies. item not reviewed by moderator and published
I've used this recipe about a dozen or so times. I think it makes a very good sushi rice. The only thing I do different is to mix the kosher salt in separately at the very end. Thank you Alton! item not reviewed by moderator and published
The proportions are about right. Make sure that you're using rice wine vinegar, not "sushi vinegar". I'd no more use sushi vinegar than I would use cooking wine. Pick up a good vinegar and season it yourself. Alton suggested using a tablespoon of Kosher salt, which has roughly the same amount of salt as 1 1/2 tsp. of table salt. If you're using table salt, yeah, it'll be pretty salty. Also, make sure that everything is thoroughly dissolved. The rice should be rinsed and rest for a half hour, plenty of time to make the seasoning. There wasn't any mention of the rice to use, but make sure it's short grain rice. I'm a big fan of koshihikara rice, with Tamaki Gold being my go to brand. item not reviewed by moderator and published
Sushi vinegar already has sugar and salt added and is ready to use out of the bottle. Directions are good though. item not reviewed by moderator and published
watch the salt!! knocked it down to 1/2 tsp and worked just fine item not reviewed by moderator and published
The Kosher Salt didn't dissolve with the sugar and vinegar and left the rice tasting like a salt *****. I've made sushi rice with other recipes and used fine sea salt, which tasted great. If you use this recipe, taste the liquid mixture before adding it to the rice. Also, it's important to cool the rice with one hand while you cut the hot rice with the other. item not reviewed by moderator and published
ALTON! What in the world are you thinking 1 TABLESPOON of salt????? This had to be a typo! I have made sushi a hundred times and thought oh this time I will try something different just for fun - I love Alton with all his factual cooking so I thought this HAD to be good....I did see someone else commented on the salt but alot of others loved it (don't get that unless they adjusted the salt!!! I was having my friends over for a cooking class on how to make sushi and of course the one time I change it up.....BLAH! I was so embarrassed. Everyone agreed the rice tasted "off" they were being nice because it was horrible and ruined it. The recipe should read 1 TSP salt. I usually use 1/3 cup rice vinegar, 2 tblsp sugar and 1 TSP salt. Warm until dissolved and pour over rice. You also need more than 2 cups water...I would add 1/4 cup more. Sorry this is so negative but It left a real bad taste in my mouth, literally. item not reviewed by moderator and published
thank you virgo it took your advice and really enjoyed this sushi. It is really easy to prepare so I have it alot on weekdays. I do recomend this recipie but you have to add vinager to make it more tasteful. item not reviewed by moderator and published
I tried this recipe, but it turned out to be rather tasteless and flavorless. I added more vinegar and to no avail. I later did some research and found out that the rice vinegar sold in the US are milder than the ones sold in Japan, to cater to the likes of the American people. No wonder! I still enjoyed the rice with a hint of vinegar, though. It tastes good even after it's been frozen and microwaved. item not reviewed by moderator and published
I use a similar recipe when I make sushi rice at home. However, because I didn't have any rice vinegar on hand (I was too lazy to run to the store), I used white wine vinegar imported from Italy, and mixed in some dashi and used brown sugar in lieu of white sugar and got something that tasted just as good! Also make sure you are "slicing" and "folding" when mixing in the vinegar so you don't pulverize the rice grains. It's also ok to undercook the rice a little bit as that gives the rice a bit of texture instead of being steamed until it's turned to mush. Best thing I can recommend is to fan or blow on the rice as you are mixing in the vinegar as this can help give it that authentic glossy appearance. I wrote my recipe on my blog at metropolitansushi(dot)com(slash)blog item not reviewed by moderator and published
Sushi Is tasty &amp; look's good.Please make it.It's delicious!!! item not reviewed by moderator and published
So simple and delicious! However, I needed to add a little extra water because the rice wasn't quite cooked. Other than that it was GREAT SUCCESS!!! item not reviewed by moderator and published
we made spicy shrimp with this rice and it was delicious! very easy to make, and we made the rice in a litle rice cooker and it turned out great. VERY sticky thought, so be sure to have some warm water nearby. you're the man Alton! item not reviewed by moderator and published
Made California rolls with this rice recipe. works good! thanks alton! item not reviewed by moderator and published
This is a great recipe and I found the amount of salt to be fine. Be sure to continuously wet your hands in a water and vinegar mixture so the rice doesn't stick to your hands (10 parts water to 1 part vinegar). item not reviewed by moderator and published
It's really beyond me why some reviewers state that this recipe calls for too much salt. I've used this recipe on numerous occasions using the tablespoon of salt as the recipe states (table salt even) and the rice has been a perfect mixture of sweet and salty. If one has some sort of intolerance for salt or if one doesn't know how to stir, measure, or use a microwave, then this recipe may not be recommended. However, if one wants to use a recipe that displays what sushi rice is supposed to taste like, then look no further. (I also highly recommend watching the episode of "Good Eats: Wake Up Little Sushi" before attempting this recipe) item not reviewed by moderator and published
My only advice is that unless you're cooking for an army, half the recipe. I made the full batch and I've still got a bowlful of it sitting on the counter. It was great, though....thanks! item not reviewed by moderator and published
I like the method and everything about this recipe, especially as taught on Good Eats, but I think this recipe says "Tbsp" when it should say "tsp" for the amount of salt in it. I know that 1 Tbsp of Kosher salt equals about 2 tsp of table salt, but this recipe still has well over twice the salt as Tyler Florence's sushi rice recipe when the other proportions are taken into account -- they can't both deserve 4 stars, folks. So, to beat the dead horse again, Alton, I love your stuff, but this recipe has a o.d. on salt typo in it -- it's almost inedible. item not reviewed by moderator and published
This Rice Is Fantastic, it is out of this world. Thank you for the recipe Alton, it helped make the rice tasty and flavorful. item not reviewed by moderator and published
@Andrea, you should know that if your living in Japan!!! I made this sushi casserole dish and used this for the layer of rice and it was PERFECT! Mahalo Alton. item not reviewed by moderator and published
@Andrea the term "sushi" refers to the rice not the fish, vegetables, crab meat or eggs smart one - item not reviewed by moderator and published
I am living in Japan, therefore I learned to make sushi/sashimi here. Sashimi is what they make with raw fish and sushi is made with rice, vegetables, cooked crab meat, eggs, or whatever you wish to put in it. Just felt compelled to correct the Guru of Good Eats and Food Network. item not reviewed by moderator and published
The rice came out great, sticky and great flavor. Still mastering the rolling part... item not reviewed by moderator and published
i used this recipe the other day and it was awesome...i did a little tweeking and added some sesame seeds on the rice with the vinager/salt/sugar mixture. It gave it a little extra crunch......tastes like you had sushi from any sushi bar.....i would really insist you use this recipe! item not reviewed by moderator and published
Been doing a lot of sushi lately and it's easier than i first thought. Tip: Instead of seaweed, use Origami Wraps (mango and carrot ginger are may favs). The are easier to roll and taste much better than seaweed. Try this rice recipe, the flavored wraps and don't feel like you have to use fish. Thanks Alton! item not reviewed by moderator and published
This recipe is amazing, simple and foremost, delicious. I am only flabbergasted by the comments about salt. Salt? Really? SUGAR is called for, but not salt; table, kosher or otherwise. But seriously, this recipe is awesome!! item not reviewed by moderator and published
That is the reaction I got from my friends when I made this rice for an elaborate sushi night. It was perfectly sticky and tasted better than I've eaten in restaurants! I was skeptical making it due to the fact that the back of my sushi rice package said to make it completely different. But, I trust Alton implicitly so I made it exactly as the recipe stated. As for the salt, the recipe is correct but you MUST use Kosher salt as it has bigger grains which take up much less volume than Iodized salt. Using the same measurement with regular table salt will result in things being overly salty as some of the reviews have stated. Definitely use only about a teaspoon of regular if you are unable to use Kosher. Thanks again AB! This is definitely a winner and going in my permanent recipe collection! item not reviewed by moderator and published
I've made this twice- the first time I followed the recipe exactly but used regular table salt- rice turned out fantastic. I made inside out alaskan rolls (smoked salmon, cream cheese, avocado, and crabmeat). My husband and I enjoyed our dinner very much- way cheaper than going out for sushi. The next day, I ate the leftovers for lunch- YUMMY. The second time I made this (couple days ago) I didnt want to make so much, so I cut down the rice to 1.5 cups. I also didn't want to add so much sugar and salt (trying to be healthier), so I cut down on those too. Well, the rice seemed very sticky, and was falling off of my inside out sushi rolls. Needless to say, my adjustments somehow messed it up :) The next day, the rice was hard and I threw away the leftovers. Tip: Don't put so much rice on the nori- the very first roll I made was humongous- all rice and little filling. It doesn't need to fill every spot on the nori- spread it out thinly. Enjoy! item not reviewed by moderator and published
I followed the recipe exactly, only cut it in half. The rice was still uncooked and I'd already added the vinegar solution. It was pretty much inedible. The flavor was spot on (I used Kosher salt) but I will use the measurements for the water and rice from the sushi rice bag next time and see if that works better. This was my first time making it but I did follow the timing and directions perfectly. Sorry Alton, I think the timing is off. item not reviewed by moderator and published
I followed the recipe exactly and the rice was amazingly sticky. If you use Kosher salt, the rice will not taste salty. The ratio of regular salt to Kosher salt is 0.5:1 so be sure to use the course Kosher salt like Alton always does. Thanks for the perfect recipe! item not reviewed by moderator and published
Great recipe for making quality sushi rice. I only used 1/2 tablespoon of salt and it worked like a charm! Enjoy! item not reviewed by moderator and published
I have used this recipe over and over again. It is the best recipe for sushi rice I have found. And I have tried dozens... My family and I enjoy making Sushi 3 to 4 times a month. We love this recipe... item not reviewed by moderator and published
This is hands down the easiest and best tasting sushi rice recipe I've ever tried. If you follow the directions closely (e.g. rinsing the rice until the water is clear and using KOSHER salt) the rice will be easy to handle and perfectly flavored. Be sure to mix the sugar/vinegar mixture into the rice thoroughly and let it cool. You'll have sushi rice perfect for making sushi rolls or just plain sushi. The possibilities are endless. Give this a chance, follow the recipe closely and you won't be disappointed. item not reviewed by moderator and published
I cut the portions in half and omitted the salt. (I have a tendency to have "elevated" blood pressure) This is the formula I plan to use from now on. item not reviewed by moderator and published
I make the rice according to the directions on the rice I use, and simply add the vinegar, sugar and salt. I do not find the rice too salty at all. I also add the components of a california roll (3-4 sticks of diced surimi, cucumber and avocado chunks and toasted nuri), and mix it together to make a wonderful "Sushi Salad". I serve it on the side of a light, cooked fish or in small bowls with chop sticks and soy sauce. Also, I found that if I mix the rice with the vinegar, salt and sugar, while it is still warm, it is not too sticky. I love it! item not reviewed by moderator and published
I followed the instructions exactly, the rice came out sooo sticky to my hands and not much to eachother, anyone knows why? I kept wetting my hands with vinegar and it worked, I used alimenum foil to roll the sushi and it worked... will try it again.. also it wasn't salty with KOSHER salt... item not reviewed by moderator and published
Thanks to all who said to use 1 TEASPOON of salt not tablespoon. Obviously a typo. The rice was easy to make and yummy to eat. AB does it again! item not reviewed by moderator and published
...with this recipe, it yeilds a nice, sweet rice with perfect consistency. Another AB success... item not reviewed by moderator and published
This recipe has too much salt. I had to throw it away and start over with one teaspoon of salt, not one tablespoon. item not reviewed by moderator and published
Except 1 Teaspoon of Kosher salt should be used not 1 Tablespoon in my opinion (unless you love salt). With that said it was very easy to make and tasted great. Make sure to fan the rice when you're folding in the seasoning. item not reviewed by moderator and published
I usually make sushi rice by gut instinct and the throw it together and guess method, which turns out well. But I decided to try Alton's recipe last night. Alton usually has such good recipes! Way too salty for both mine and my husbands tastes. He couldn't even eat it :( I'd say cut the salt to a 1/2 maybe up to 1 TEA spoon depending on how much you like salt. item not reviewed by moderator and published
My son always wants sushi when we go to the store and it's so expensive,so I got the things together and used this recipe and made sushi that he loves. THis was a great recipe but fortuantely I read the other reviews first and only used 1 tsp of salt in my batch. THanks to everyone who gave the heads up on that. Maybe tablespoon is a misprint? Thanks again Alton for making things a little easier. item not reviewed by moderator and published
WARNING - Do Not Use 1 TBS. of salt. I read the reviews but trusted the recipe. Big mistake. I hope they adjust this recipe so no more rice is thrown out. I think 1 tsp. would work but haven't tested yet. item not reviewed by moderator and published
Great basic sushi rice recipe! Not a gooey mess. item not reviewed by moderator and published
A teaspoon should be plenty, I think. item not reviewed by moderator and published
This recipe yielded the best sushi rice I have ever made. And this recipe is a lot simpler than some that I have used in the past to make sushi rice. item not reviewed by moderator and published
i really liked this recipe i thought it would not make much but it made 30 pieces.I also thought it would be hard but it was very easy.i highly recommend you make your own sushi with this its much cheaper then buying it at a store. item not reviewed by moderator and published
I've made this recipe before, and I got compliments that it was just as good or better than my local Japanese restaurants, and no one said anything about it being too salty. My question to everyone that says it is, are you using kosher salt? The way the salt is flaked can make a big difference when asking for 1 tbs of kosher salt and 1 tbs of regular salt. I would agree that 1 tbs of table salt would probably far far too much. item not reviewed by moderator and published
Turns out just right every time! item not reviewed by moderator and published
I was looking to make a couple of maki rolls, and I knew if anybody had the recipe on hand, it would be AB. This recipe is a no-brainer if you've ever made rice before (a good starter recipe even if you haven't). The rice itself comes out perfectly, and the seasonings really give it an authentic sushi house taste without too much fuss. I reccomend this recipe to anyone just starting out with sushi, or even pros who are looking for a convient (and very quick) rice recipe. item not reviewed by moderator and published
I grew up eating only the Japanese style rice. But my mother never made it into sushi rice. I'd get that at restaurants and think, "Wow, I don't know what they did to the rice but it's fantastic." I never did know what they did to the rice until this episode. This tastes exactly like the stuff from the restaurants! All I do is wrap it up in some nori (which I also grew up eating). Forget about any fillings, the rice and nori make me a meal. For some strange reason Alton left out the cooling instructions -- a crucial part of making the rice. (I notice he does that a lot with these online recipes; he'll leave out some step he mentioned in the show. Very annoying, Alton.)After the vinegar mixture is added to the rice be sure to cool the rice down to room temperature either by fanning it by hand (the old fashioned way) or by putting an electric fan on it. item not reviewed by moderator and published
Do not use 1 tablespoon of salt in this recipe. This method is a very common way of making great sushi rice. However, all other available recipes, including the one I use, call for 1 TEASPOON of salt. Otherwise, this recipe makes great sushi rice. Sushi rice still calls for a perfect technique. I use an electric fan to cool the rice while stirring in the vinegar mixture. It must be cooled quickly. item not reviewed by moderator and published
This Sushi Rice recipe is just perfect. I've tried other recipes before and my sushi rolls fell apart... this recipe helped me to make the best sushi rolls ever and my family loved it! item not reviewed by moderator and published
This rice is a bit vinegary but as it sets it mellows slightly. Tastes great! I used half sticky rice and half medium grain because that's what I had and it turned out well. I'm topping it with some dynamite krab and i'm good to go! item not reviewed by moderator and published
This recipe is effective to start making sushi. The rinse seems important. item not reviewed by moderator and published
Alton makes it simple and easy and it always tastes the way it should. 5 stars! item not reviewed by moderator and published
The sushi rice was not too sticky, and I really liked the way each grain of rice remained whole instead of 'mush'. item not reviewed by moderator and published
Perfect!! item not reviewed by moderator and published
Altons easy to fallow direction made my sushi a knock-out. item not reviewed by moderator and published
C'mon Alton, what's with all the salt?? You tryin' to kill us? If you were to omit the salt in this recipe, it would taste great. Had to throw out the first batch. item not reviewed by moderator and published
This is very simple to prepare and makes the rice perfectly sticky yet not mushy. The rice forms easily into balls and does not fall apart. It is great for both nigiri and maki style sushi. The flavor is mild and accents the toppings or fillings quite well without overpowering it. It is also resistant to crumbling in soy sauce. I would recommend this rice to anyone interested in making sushi. item not reviewed by moderator and published
I had always been told how hard it was to make sushi rice. Well...my friends never had THIS recipe!!! Tasty and easy what more could you want??? item not reviewed by moderator and published
...but too salty. It works pretty well if you use a half-tablespoon of salt. item not reviewed by moderator and published
I've been making sushi rice using this basic method for a couple of years now and it's simple and makes great sushi rice! item not reviewed by moderator and published
Finally someone has explained in a very clear manner how to make good sushi rice. This is perfect. Thanks a lot Alton. item not reviewed by moderator and published
You're absolutely right! And if you use seasoned rice vinegar..you don't need to add sugar or salt. That's what I use..and it makes the rice come out perfect every time. item not reviewed by moderator and published
Kosher salt. item not reviewed by moderator and published
Thanks for the kosher salt to table salt translation. Luckily, I tasted the sauce before using it - with 1 TBS of table salt - and YUCK! I tossed that and tried again with your ratio. Much better! You saved my sushi rice ;~) item not reviewed by moderator and published
Are you aware that the sodium level in kosher salt is much lower than table salt? That is why so many chefs use it. They can season all the layers lightly and create a really lovely dish. Also, kosher salt is not nearly as salty as table salt.<br /> item not reviewed by moderator and published

Not what you're looking for? Try:

Sushi Rice

Recipe courtesy of Tyler Florence