Best Ever Sushi Rice – a delicious recipe with short-grain calrose rice, konbu, water, Shari, sugar, salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Wash and drain rice for 30 minutes.
2
Place rice, water and Konnbu in Electric Rice cooker and cook.
3
When cooking period is over, let it rest in the rice cooker for 5 minutes, without opening.
4
While the rice is cooking, combine all your Shari ingredients and whisk till ALL the sugar has dissolved.
5
Take rice, transfer to wooden hanigiri (or bowl, if you don't have one, but results will not be as satisfying) and sprinkle shari onto the rice.
6
Using a rice paddle, mix and toss the sushi rice in a side way cutting motion. As you do this, get someone to use a hand fan and fan your rice. Keep on mixing for around 10 minutes. Cover the Hanigiri or your bowl with a damp cloth as you get your other ingredients for sushi ready.
546
kcal
Calories
1
g
Fat
121
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 cups short-grain calrose rice, 4 inches piece konbu, 3 1/2 cups water, Shari, and more.
Yes, Best Ever Sushi Rice falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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