Sushi Rice (AKA sticky rice)

10 oz short grain rice
11 oz water
3 in x 3 in peice of Kombu (kelp) (optional)
4 tbsp rice vinegar
2 tbsp sugar
pinch of salt (to taste)

Soak and rinse rice until milky color in water is gone. Add rice and water to heavy saucepan. Lay Kombu over the rice. Add tight fitting lid. DO NOT LIFT LID WHILE COOKING. Bring to boil over medium heat. Listen for sounds of boiling. Once boiling turn heat to high and let boil for about 5 minutes. Reduce heat to low and let simmer for 10 minutes. Remove from heat and let stand for 10 more minutes. You may now lift the lid.

Warm the vinegar mixture and dissolve the sugar and salt, be careful not to let it boil. Using a woden bowl and spatula (or spoon) slowly mix in the vinegar mixture. Let it all cool to room temp. Cover with a damp cloth until ready to use. Do not put it in the fridge and use it same day.

Use to roll your favorite Sushi combo, or make up you own.

You can vary the flavor of the rice by adding items to the boil or dissolving them in the vinegar mix.


I've seen some of the sushi chefs I know make some awesome desert sushi by changing the rice a bit and using fresh fruits and nuts in the rolls. Apple, cinnamon, and macadmia nuts make an aswesome combo. (just make sure you use the rice paper instead of seaweed when rolling)

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-Deno