Ken Tominaga’s Sushi Rice

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

4 cups rice

4 ¼ cups water

1/3 cups sugar

2 tablespoons kosher salt

1/2 cup high quality unseasoned rice vinegar



Place rice in a large bowl over a sink. Cover with cold water and mix gently but thoroughly. The idea is to loosen the residual starch and rinse it away without damaging any of the individual grains. Pour out water being careful not to lose any of the rice. Repeat 5 times. Water should no longer be cloudy and should run clear when you are finished.


Pour rice out into colander.


Place rice in the rice cooker and add water. Let sit in rice cooker 5 to 10 minutes before turning on. Turn on rice cooker and let cook.


Once rice is cooked, wait another 10 minutes before opening to allow rice to continue steaming. Leave rice cooker on warm setting.


Mix sugar, salt and vinegar in a small bowl.


Empty rice into hangiri (cedar rice bowl) or a large mixing bowl. Pour the vinegar mixture over the rice. Gently mix rice. The motion of mixing the rice is gentle, horizontal strokes with the paddle through the rice. It is important not to smash the rice but to encourage even distribution of rice vinegar. In the end, every grain of rice should be evenly seasoned, with the vinegar absorbed evenly by each grain. If grains get stuck on the side of the mixer do not mix them back in. Keep rice warm by placing your bowl of rice in a larger bowl of hot water. Let rice sit for 5-10 minutes.

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