Sushi Rice 酢飯

justonecookbook.com

subheading: ★ For 5 to 6 Servings (Makes 6 Medium Sushi Rolls):

2¼ cups uncooked Japanese short-grain white rice (3 rice cooker cups; 540 ml; yields 6⅔ cups or 990 g of cooked rice)

2¼ cups water (540 ml)

1 piece kombu (dried kelp) (5 g per piece; 2 x 2 inches, 5 x 5 cm; optional, for a nice aroma!)

⅓ cup seasoned rice vinegar (sushi vinegar) (or make the homemade recipe below)

subheading: Homemade Sushi Vinegar (optional; for 5 to 6 servings above):

⅓ cup rice vinegar (unseasoned)

3 Tbsp sugar

1½ tsp Diamond Crystal kosher salt

subheading: ★ For 3 to 4 Servings (Makes 4 Medium Sushi Rolls):

1½ cups uncooked Japanese short-grain white rice (2 rice cooker cups; 360 ml; yields 4⅓ cups or 660 g of cooked rice)

1½ cups water (360 ml)

1 piece kombu (dried kelp) (5 g per piece; 2 x 2 inches, 5 x 5 cm; optional, for a nice aroma!)

4 Tbsp seasoned rice vinegar (sushi vinegar) (or make the homemade recipe below)

subheading: Homemade Sushi Vinegar (optional; for 3 to 4 servings above):

4 Tbsp rice vinegar (unseasoned)

2 Tbsp sugar

1 tsp Diamond Crystal kosher salt

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

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