Healthier White Rice for Sushi

Kombu adds flavor as well as calcium, magnesium, potassium, iron and iodine.

Healthier White Sushi Rice

How to infuse more healthful properties in your sushi, sans sugar, adding some vitamins and mineral from kombu seaweed without sacrificing flavor. Useful to use a pot with a glass lid so you can see the progress without lifting the lid. Use only short grain plump rice that is meant for sushi.


  • 3 Cups of Sushi Rice and Water for Rinsing and Water for Soaking
  • 3 Cups of Water
  • 6 TBSP Rice Vinegar
  • 3 TBSP Honey
  • 3 TSP Salt
  • 1 piece of Kombu - about the size of 2 credit cards


  • Rinse the raw rice in clean water about 4 -5 times (fresh water each time)
  • Soak the rice in a bowl in clean water to cover and an additional inch or two for 20 minutes
  • Drain the rice and place in a pot with 3 cups of water.
  • Place the kombu seaweed on top.
  • Cook the rice on the stove - medium to high heat and bring to a boil. Lower the flame, and put a flame tamer underneath ( to prevent burning) for another 10 minutes. Do not remove the lid.
  • Let the rice absorb the steam for awhile.
  • With a wooden spoon - push the rice into a wide mouthed glass bowl.
  • Cover with a towel, while you prepare the flavoring.
  • In a pyrex glass with a handle combine the honey salt and rice vinegar and warm this in a pot of boiled water, or microwave for 30 seconds. When blended, pour all over the rice. With your wooden paddle gently lift the rice and drop- incorporating the vinegar mixture into the rice- handle the rice gently so it does not get mushy.