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Sushi rice
5 Feb 2013


Sushi rice | Snap a Bite

We’ve been submerged these last few weeks, that’s why you might not have spotted us. But our underwater quest turned out to be fruitful, because we brought back magical fishies!

But to serve these mythical marvels, you first need to master the basics. The traditions demand we delve into the world of rice. No wonder, as the word sushi actually denotes the rice, and not the topping (which needn’t be fish)!

If this is your first time eating sushi, you might need some points of reference. For those living in or near Ghent (Belgium), we can steer you in the right direction. A new restaurant opened at the Vrijdagsmarkt (Friday Market) called Hokkaido. This is actually an all you can eat restaurant, but fear not, they actually know how to prepare their sushi. High quality at a very good price, what better way to build up some tasting experience?

When you’re ready, let us start this adventure together, and try to blend sweet (sugar) and sour (vinegar) together.

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Sushi rice

Preparation time: 5 minutes
Cooking time: 20-30 minutes
Serves: 5-6 rolls


 show US units 
350 gr sushi rice
3 tablespoon(s) of rice vinegar
7 teaspoon(s) of sugar
1 teaspoon(s) of salt


(I usually skip this step as, once ready, our rice turns out sticky enough)
Rinse the rice in cold water until the final change of water runs almost clear. This will take quite some time and water.

Prepare the rice according to the instructions on the package.
(I like to steam my rice with an electric steamer.)
Once the rice is ready, set aside to cool.

Meanwhile, prepare the vinegar mix.
Combine the rice vinegar, sugar and salt.
Slightly heat the ingredients until the sugar and salt are dissolved.
Add the vinegar mix to the rice and mix gently.


adapted from De Japanse keuken


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