Sushi rice (Sumeshi) from Love Japan: Recipes from our Japanese American Kitchen (page 217) by Sawako Okuchi and Aaron Israel

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rinshin on October 15, 2023

    Regarding the other note. This recipe makes enough sushi vinegar to keep for 1 year for other sushi preparation and is not meant to be used for this one recipe only. The recipe making the rice uses the 1/2 C of sushi vinegar per 3 C of rice which is correct. Adjust the amount of sushi vinegar ie sushizu to your liking. Alternately, you can purchase commercial sushi vinegar in a bottle that keeps for a long time too. So, no typo in the recipe.

  • chickchickyboom on June 04, 2023

    The recipe lists 2 2/3 cups rice vinegar, this looks like a typo. Perhaps it should be tablespoons.

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