The internet brings us all places, loves, friends, enemies (rs), studies, policies, habits, cultures, recipes … But great care is because there are many disparate information, malicious, full of opinions. Far from me to judge something or someone, but not everything you read or see on the Internet is reliable.

In the case of our beloved Japanese rice for sushi, all is not lost (rs), after all you can not change much, but each ends up giving his personality, his touch.

The recipe that I teach today has an explanation somewhat logical to approach the possible maximum of vinegared rice that originated in Japan.


1 cup of Japanese rice (short grain preference)
1 cup water

Method of preparation:

Wash the rice, without rubbing too much not to break them, until the water is clear. Let it soak for 30 min (important process for the rice to release its natural aroma). If you have a rice cooker (Suihanki), just put the rice already drained, add 1 cup of water at room temperature and cook until the cooking button disarm. But if you do it on the stove, put rice already drained into a pan with 1 cup of water at room temperature and boil, lower the heat and cover the pan for 15 minutes. Turn off the heat and let rest for another 10 min.

Su sauce (seasoning for rice)

2 tablespoons (soup) of rice vinegar or seasoning for sushi
2 tablespoons (soup) of glutinous
1 tablespoon (soup) of sugar
1/2 level teaspoon (soup) salt

Method of preparation:

Mix everything in a pan, cook until the sugar melts well, there is no need to boil.

Let the sauce cool and mix while still hot rice in a plastic basin. Spread as much as possible so that the rice cool and not soak. Cover with a cloth (perfex) moist not dry out the rice.

Great sushi to all … Enjoy!

You want me to make this recipe in your home? Call (12) 996 211 755