Sushi rice is easier to make than you may think. I used 2 cups of medium grain sushi rice for this recipe. You can find all kinds of sushi rice options at your local Asian market (as well as the other ingredients this recipe calls for, provided COVID doesn’t interrupt the supply chain!).

Put two cups of rice in a rice cooker and rinse several times until the water runs mostly clear (the photo is from the rinsing step not as clear as it was before cooking). Don’t skip this step! Rinsing the rice removes surface starch and helps the rice from getting gummy. Drain the water from the rice then add 2 1/2 cups of water and start the rice cooker.

Once the rice has cooked, dump it into a bowl and mix in 1/4 cup of sushi seasoning while the rice is still hot. I used Aji-Mirin from Kikkoman. Some sushi rice recipes call for sugar and salt but this particular product is pre-seasoned so you don’t need to add anything else. Mix the rice well and let it cool completely in the fridge.

When you are ready to assemble, press the rice into a 9×9 baking sheet. Reserve about 1/4 cup of rice for the sheep.

Leave a Reply