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Sushi Rice Recipe

Sushi Rice

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (69)

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Average Rating:

Total Reviews: 69

Showing 61-69 of 69

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  • on June 03, 2006

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    The sushi rice was not too sticky, and I really liked the way each grain of rice remained whole instead of 'mush'.

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  • on May 18, 2006

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    Perfect!!

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  • on May 04, 2006

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    Altons easy to fallow direction made my sushi a knock-out.

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  • on April 18, 2006

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    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.

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  • on April 08, 2006

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    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.

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  • on February 15, 2006

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    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???

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  • on December 20, 2005

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    ...but too salty. It works pretty well if you use a half-tablespoon of salt.

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  • on August 05, 2005

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    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!

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  • on August 05, 2005

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    Finally someone has explained in a very clear manner how to make good sushi rice. This is perfect. Thanks a lot Alton.

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