Sushi Rice

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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!

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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!

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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.

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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!

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Great recipe for making quality sushi rice. I only used 1/2 tablespoon of salt and it worked like a charm!

Enjoy!

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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...

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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.

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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.

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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!

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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...