vital for sushi makers


  • 3 cups Japanese-style rice, cooked.
  • 3 1/4 cups water
  • 1/3 cup rice wine vinegar
  • 3 tbsp sugar
  • 1 tsp salt


Prepare sushi vinegar (sushi-zu) by mixing rice vinegar, sugar, and salt in a small pan.

Put the pan on low heat and heat until the sugar dissolves. Cool the vinegar mixture.
Spread the hot rice into a large plate (if you have it, use a wooden bowl called sushi-oke) by shamoji (rice spatula-generally plastic). Sprinkle the vinegar mixture over the rice and fold the rice by shamoji  very quickly. Be careful not to smash the rice.
To cool and remove the moisture of the rice well, use a fan as you mix sushi rice. This will give sushi rice a shiny look. It’s best to use sushi rice right away. Makes 4-6 (edited from