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classic japanese sushi rice

  • კლასიკური იაპონური სუში ბრინჯი
  • 3 cups Japanese rice
  • 3 1/4 cups water
  • 1/3 cup rice vinegar
  • Optional: 1/4 cup sake-mash vinegar (orwhite wine vinegar)
  • 3 tablespoons sugar
  • 1 teaspoon salt



  • კლასიკური იაპონური სუში ბრინჯი
  • 3 cups Japanese rice
  • 3 1/4 cups water
  • 1/3 cup rice vinegar
  • Optional: 1/4 cup sake-mash vinegar (orwhite wine vinegar)
  • 3 tablespoons sugar
  • 1 teaspoon salt
  1. Gather the ingredients.
  2. Put the rice in a large bowl and wash it with cold running water. Repeat washing until there is no more starch coming out of it and the water becomes almost clear. 
  3. Drain the rice in a colander and set aside for 30 minutes.
  4. Place the rice in a rice cooker and add water. Let the rice soak in the water for at least 30 minutes.
  5. Start the cooker. When rice is cooked, let it steam for about 15 minutes.
  6. Prepare sushi vinegar by mixing rice vinegar, optional sake-mash vinegar, sugar, and salt in a saucepan. Put the pan on low heat and heat until the sugar dissolves. Cool the vinegar mixture.
  7. Spread the hot steamed rice into a large plate or a large bowl. Use a nonmetallic bowl to prevent any interaction with rice vinegar. It's best to use a wooden bowl called sushi-oke.
  8. Sprinkle the vinegar mixture over the rice and fold the rice with a shamoji (rice spatula) quickly. Be careful not to smash the rice.
  9. To cool and remove the moisture of the rice well, waft a hand-held paper fan over the sushi rice as you mix it. This will give the sushi rice a shiny look.
  10. It's best to use the sushi rice right away to make rolls with your favorite fillings.