Sushi Rice

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This sushi rice is perfect every time and delicious! Easy to do when you follow the directions.

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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.

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Perfect!

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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!

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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.

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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!

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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.

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Sushi vinegar already has sugar and salt added and is ready to use out of the bottle. Directions are good though.

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watch the salt!! knocked it down to 1/2 tsp and worked just fine

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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.