Active Time
Total Time
Serves : Makes about 5 cups
© John Kernick

How to Make It

Step 1    

Rinse the rice 5 times, then drain in a colander and let dry for 15 minutes.

Step 2    

Cook the rice in a rice cooker according to the manufacturer's instructions. Alternatively, in a medium saucepan, combine the rice with 2 cups of cold water and bring to a boil over high heat. Cover and cook over moderate heat for 10 minutes. Reduce the heat to low and cook for 10 minutes longer. Remove from the heat and let stand, covered, for 15 minutes.

Step 3    

Meanwhile, in a small saucepan, combine the sake-mash vinegar, rice vinegar, sugar and salt and warm over moderate heat, stirring to dissolve the sugar.

Step 4    

Transfer the rice to a very large bowl. Sprinkle 1/2 cup of the seasoned vinegar all over the rice: Drizzle onto a spatula while waving the spatula back and forth. Using a slicing motion with the spatula, gently separate the rice grains while mixing in the seasoning. Fan the rice while mixing it to help it dry. Wipe down any stray grains from the side of the bowl. Cover the rice with a damp towel to keep warm.


Maki Sushi Fillings:

Crab: Meat from Dungeness, blue or king crabs is best. Pick over the meat for bits of shell.

Tuna: If a piece of tuna is sinewy, simply scrape the meat off the sinews with a sharp knife.

Salmon: Slice salmon across the grain into strips about 4 inches long and 1/4 inch thick.

Cucumber: Seed a cucumber, then slice it—including some of the skin—into a thin julienne.

Avocado: Cut a ripe Hass avocado in half. Carefully strike the pit with the blade of a heavy chef's knife, then twist the knife to remove the pit. Peel the halves, then cut them into 1/4-inch-thick slices.

You May Like

Aggregate Rating value: 3

Review Count: 2

Worst Rating: 0

Best Rating: 5

Author Name: donna1369

Review Body: when the Su called for 2 tblsp of salt I thought that was way too much. I tasted it. way too salty. Could that have been a typo? maybe it should read 2tsp instead?

Review Rating:

Date Published: 2017-03-06

Author Name: wasabitobiko

Review Body: Holy salt batman... This is way too salty with 2 tblspns.. probably should read 2 teaspoons..

Review Rating:

Date Published: 2017-07-21

Author Name: Jessica Chen

Review Body: DELETED

Review Rating:

Date Published: 2017-03-01

Author Name: CharlieRumble1

Review Body: Good recipe, not so easy to get right from the first try though.

Review Rating:

Date Published: 2017-06-19

Author Name: Whateve939

Review Body: Tooooo much salt

Review Rating: 1

Date Published: 2017-07-28

Author Name: elaine nimo

Review Body: The 2 Tbs. of salt seemed too much, so I put maybe about 3/4 of a tablespoon. It tasted just right. Maybe Food & Wine could update the recipe. I have a feeling, like others who've commented, that 2 Tbs. of salt was a misprint. Other than that, Thanks! Can't wait to make spam musabi with this rice tonight.

Review Rating:

Date Published: 2017-07-26

Author Name: Matthew Leeper

Review Body: This is a nice balanced recipe, way better than just adding rice vinegar thats sweetened already.

Review Rating: 5

Date Published: 2016-12-29