Cooking With Cannabis

How to Cook Sushi Rice in a Pot

This video shows how to cook sushi rice on the stove. The simplest way to cook sushi rice is in a rice cooker, but it is important to know how to cook rice in a pot …

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  1. Thank you, OMG, I've been trying to cook sushi rice for the past week – trusting the instructions on the package. Nothing seemed to work – THANK GOODNESS I FOUND YOUR CHANNEL!! I now have the PERFECT sushi rice 🥳😍😁

  2. Sushi rice:
    2 cups of uncooked sushi rice – about 500mL OR
    3 cups – about 750mL. Either way, cooking times are about same. 

    First basic steps:

    1. Strain your cups of sushi rice and put it in a bowl. Use cold water only.

    2. Continually rinse the rice and drain, as in the video until water is mostly clear to about 8 times.

    3. Strain and put into a pot. Add 600ml or 900mL of cold water for 2cups rice or 3 cups rice respectively.

    4. Let sit for about 30 minutes.

    5. Cover pot and set temp to medium heat. Let cook for exactly 10 minutes.

    6. Turn stove to high. Leave for exactly 4 minutes.

    7. Turn stove off. Leave on same burner for 15 minutes.

    8. Dump rice in wooden bowl.

    9. Stir nice and soft like you're petting your cat. This is done by gently folding. 

    10. Add sushi vinegar mixture according to the size of rice (see DETAILS below).

    11. Continue to stir nice and soft. Manually fan mixture and continue folding until rice is at room temperature.

    12. Let sit for about 15 minutes. If you're going to let sit longer, cover with damp cloth as in video.

    DETAILS : These steps correspond with the steps above:

    1. Fill strainer, run some water through it until clear, then dump rice in bowl.

    2i. Rinsing/draining same as the video: let some water into the bowl by running the water over your hand so as not to hit the rice directly, then gently squish and swirl. Then hold the rice and dump the milky fluid in the sink. Repeat. About 8 times. Will likely be slightly milky in the end but mostly clear.

    2ii. Strain all water from rice by letting sit in strainer for water to drain.

    3. Add strained rice to rice pot with exactly 1.2 x rice ie 600ml for 2 cups rice of 900ml for 3.

    4. Let sit on stove (no lid) until slightly milky (about 15 to 30 minutes)

    5. Put lid on and set stove for medium heat and cook for 9 minutes. Do not open the cover.

    6. Turned stove to high, set timer for 4 minutes. Do not open cover.  PS: thin-bottom pots will not be great for this as likely to burn 🙁 

    7. Stove is off; let sit on the same burner for 15 minutes.

    8. Finally take off lid and scoop rice into a wooden hangiri bowl. Wooden salad bowl  would do. Make sure to leave a bit in the bottom of pot so as to avoid crunchy bottom rice. This should reasonably be about 1/8 of your rice. (PS: You can also eat this crunchy rice later!)

    9. Begin gently stirring with wide wooden spoon by scooping from the bottom to top, then gently tap to break it apart. Repeat.

    10. Mix in your vinegar mixture of rice vinegar, kombu seaweed, sugar and salt solution as per chef’s vinegar mixture recipe. You can also buy ready mix eg “Bento at home – Sushi seasoning" from  Sobey's a Canadian store).

    Add vinegar mixture slowly, checking consistency and tasting. Eg: 150mL of mix for 750ml rice and 100ml for 500ml rice (i.e 20% of rice). If not, taste and add and stir gently and taste, etc, accordingly.

    11. Continue to fold rice and manually fan to bring rice up to room temperature as per chef’s demonstration in video.

    12. Let sit uncovered for 15 minutes.

    13. Cover with clean wet cloth. Should keep in this way for up to 4hours as you make your sushi!

    The above is a cleaned up, updated write up from ‘raspberry rock – off grid cabin’’s version below in comment section
    Thanks to the chef delveaux

  3. @howtomakesushi Why is it bad that being more agressive to the rice will remove more starch? From my understanding the starch and bleach is terrible from a health standpoint. I don't mind washing rice twice as much to remove it. Is there a more important aspect to keeping the starch? Thank you!

  4. Did not work for me. i burned the rice, on my old electric top. 🙁 but i have another batch.. so i will try another video, about, high heat first and then simmer down to low heat when it boils.. for another 20 min.. we will see if this work.. i give feed back.. wish my self good luck.. By the way i am buying a rice cooker!

  5. Thank you , is this sushi bazoka falls apart into 2 side pieces or stay together ? most of them spread apart and its hard to put them back together when they full , please let me know , thank you

  6. Oh my word, I love your tutorials BUT MY HEART BREAKS AT HOW YOU WASTE WATER. In Africa we have drastic water shortages and the waste is heartbreaking. Please try be more conservative with our precious water.

  7. Ok, did the washing as described and the 30 minute soak. Did the ratio of rice to water BY WEIGHT 1:1.25. Had to adjust cooking time and temp because … well you know why. Excellent rice in the end, just excellent. Now it's a little firm, cooked nicely all the way, but firm. I like it firm (twss), but would not mind to know how to make it more soft.

  8. I used exact measurements and methods from this video- and I must say- the rice came out BEAUTIFULLY! I have never been able to cook rice before, so thank you! EXCELLENT video.

  9. I'm gonna do it in a few days, right now I have bought the rice vinegar and the kombu, but I don't know how much rice I should buy for 6 hungry (the "all you can eat" type of hungry) guys… Any help?

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