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Minado’s Perfect Sushi Rice


  • 2cups sushi rice
  • 2cups water
  • 4tablespoons rice vinegar
  • 3tablespoons sugar
  • 2teaspoons salt
  • 2tablespoons mirin
  • kelp, leaf (optional)


  • Ignore the directions on the bag that the rice came from and rinse the rice only 3-5 times. The water does NOT have to run clear.
  • Place rice to drain in a strainer.
  • Drain for one hourin the winter, 30 min in the summer. (Sounds strange, but is true).
  • While rice is draining, combine vinegar,sugar, salt and mirin together in a bowl and mix well.
  • If using a kelp leaf,it should be about 2 in long
  • Wipe it lightly, cut small slits to make it look like a comb and add it to a pot along with the water.
  • Add rice to the pot.
  • Bring quickly to a boil and then reduce to a simmer.
  • Cover the pot and DON’T touch it until the end, NO PEEKING.
  • Cook for 15 minutes before removing the pot from the heat but keep the lid CLOSED.
  • Let rice rest for 10 min and then remove the cover.
  • Place in a glass dish to cool and lightly fan the rice while adding the vinegar mixture.
  • Mix rice gently, careful not to break it.
  • Sushi rice is best used at body temperature.


  • Teresa G.

    Thank you for sharing this, it is great…!!!

  • color_me_cam

    Without doubt the best, most detailed Sushi Rice technique I’ve ever heard of. Perfect results every time and the flavour is something else entirely!

    Outstanding effort. Thanks so much for sharing!

    Edinburgh, Scotland, UK.

  • Zuzu_Petals

    I always make bad rice, so I was stressed about making sushi rice, but with this recipe I made “perfect sushi rice!” Thank you BirdyBaker sharing your father’s recipe.

  • muncheechee

    Perfect. I substituted dry sherry for the mirin.

  • JD’s K9 Queen

    This recipe worked really well for me! I cooked the sushi rice in my ricw cooker. After it cooled a bit I put the rice in a glass 9×13. I drizzled the vinegar mixture over it and tossed very gently. I then let that sit at room temp for a while (at least a couple hours). If you taste the rice right after you mix it with the dressing it will be a little wet and very strong. Wait until it sits and its perfect! I made awesome veggie rolls with this and the kids loved it! It also saved me $$$ by not having to to go out to sushi! ?

  • rich1000

    Unless you like very salty al-dente rice, this tastes awful. I washed off the finished product added a couple of cups of water and am trying to fix it now. I should have been suspicious with the low cook time and the amount of salt (2 tsp for 2 C rice). Don't get all the good reviews but maybe lack of sushi experience?

  • sheepdoc

    Perfect sushi rice. Seems like not enough water for cooking, but it absorbs the vinegar mixture and is perfect.

  • Betsy A.

    Unfortunately a 1:1 ratio for rice and water was not enough. I used two cups of rice with two cups of water as the recipe instructs, but the rice was crunchy and did not turn out well. I had to throw it out and start again, using 3 cups of water. I was really frustrated, but after making this adjustment, the recipe turned out fabulous.

  • AQueen

    Another vote for PERFECT rice. I was out of mirin so I substitued 1 tbls sherry and 1 tbls water and it was still delicious.

  • melrenee72

    Made sushi for the first time,thank you for giving such detailed directions.I followed the recipe exactly and the rice was wonderful!