Sushi Rice

Large amount of seasoned rice that can be refrigerated and used for weekly meals


  • 1/2 cup rice vinegar
  • 1/2 cup soy sauce or 1/2 cup miso paste
  • 3 cups dry brown rice (rinse first)
  • 5 cups of water


Wash rice repeatedly until the water remains clear.

Strain the rice in a mesh sieve.

Mix all the ingredients in medium-large pot.

Cover the pot with a lid.



Turn the stove to max heat until it starts boiling.

Once boiling, reduce the heat as low as possible while bubbles are still forming.

Let it simmer with the lid on for 70 minutes.

Turn off the heat, keep the lid on, and let cool for at least 20 more minutes.

Serve or let it cool overnight and refrigerate the rice in the morning.


What to Do with All that Sushi Rice?

You can make sushi out of it.

I keep the rice in my fridge and eat it with whatever I have at the moment. It’s a good base for a tofu stir fry bowl, or whatever meal you can imagine.

I also like adding it to salads. For example, mix:

  • Spinach
  • Bit of red onion, chopped
  • Jalapeño, chopped
  • 1/4 cup of raisins
  • Fresh basil, minced
  • Fresh mint, minced
  • Dash of garlic salt
  • Dress with 1 tbsp of toasted sesame oil



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