Sushi – Rice

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Side Dish
Cuisine	European
Servings (Default: 4)

Ingredients

250 g rice (sushi rice)
2 tablespoon vinegar (rice vinegar)
1 tablespoon, leveled sugar
1 teaspoon salt

Instructions

Rinse the sushi rice in a sieve under cold running water until the water runs clear and allow the grains to drain well.
Bring the rice to the boil with 300 ml of water, cook for 2 minutes, reduce the heat and cover the rice with a low heat for 10 minutes.
Remove the lid, clamp 2 layers of kitchen paper between the pot and the lid and let the rice cool for another 10 to 15 minutes.
In the meantime, bring the rice vinegar, salt and sugar to the boil and allow to cool again.
Pour the rice into a bowl, drizzle the spicy vinegar over it and work in with a wooden spatula, but do not stir.
Cover the rice with a damp cloth until you are ready to use it again.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.