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How to Make the Perfect Sushi Rice

Shihoko | Chopstick Chronicles
  • 45 minutes
  • Serves 1

INGREDIENTS

1/2 cup

Rice vinegar

1 1/2 tbsp

sugar

1/2 tsp

salt

300 g

Uncooked sushi rice (*1)

1

strip of Kelp (about 5 cm/2inch) (*2 or I tsp Konbu dashi powder)

360 milliliters

water