• 3 Ratings


Ingredient Checklist


Instructions Checklist
  • Place rice in a sieve and submerge in a large bowl of cold water. Rinse, gently rubbing rice, under cold running water until the water is no longer cloudy. Drain, and set aside until partially dried, about 20 minutes.

  • Transfer rice to a rice cooker and add water. Cook for 30 minutes, and turn off. Let stand, without removing cover, for 30 minutes.

  • Meanwhile, in a small saucepan combine 3/4 cup vinegar, salt, mirin, and sugar. Simmer until sugar dissolves. Add konbu, and remove from heat; let cool. When cool, add remaining 1/4 cup vinegar.

  • Transfer steamed rice to a rice tub. Pour over about 2/3 cup vinegar mixture. With a rice paddle, mix using a slicing motion. Let stand until cool enough to handle.


3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0