Sushi Roll in a Bowl

It is really very simple... you just make up the rice about an hour or so ahead of when you want to eat, and let it cool on the counter.  (Don't refrigerate - you won't like the texture it becomes.)  Then, when  you are ready to serve, divide it into bowls, add the toppings you want, and enjoy with chopsticks.

Japanese Seasoned Sushi Rice


  • 3/4 cup sushi rice
  • 1 cup water
  • 2 Tbs vinegar of choice
  • 1 tsp white sugar
  1. No matter what brand of sushi rice you are choosing, even if the package doesn't mention it, place the raw rice into a collander and rinse well under running water, stirring the rice around with your fingers.  Keep running water through the rice until the water runs clear. This removes the excess starch.  (I have tried it without doing this and didn't like it at all. )
  2. Place the washed rice and the water into a large saucepan and bring to a boil.
  3. Turn the heat to low and let is simmer for 12 minutes.
  4. Turn off the burner and let it sit 5 more minutes.  The rice should have absorbed all the water.
  5. Remove the rice from the saucepan and place it into a bowl.
  6. Heat the vinegar and sugar in a small saucepan, on medium heat, and stir continuously until the sugar disappears into the vinegar.
  7. Remove from heat and fold the mixutre gently into the warm rice.
  8. Leave the rice to cool at room temperature, for at least an hour.