Recipes Ingredients Pasta and Grains Rice Recipes Vinegared Sushi Rice 3.3 (3) Add your rating & review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 10 cups Ingredients 5 cups sushi rice 4 ¾ cups water 1 cup rice vinegar 2 tablespoons plus 2 teaspoons sea salt 1 tablespoon mirin 10 tablespoons plus 1 teaspoon sugar 1 ½ -inch square piece konbu Directions 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. Rate it Print