m. c. de marco: The New Kitchen Cookbook

Sushi Rice

I used to have a non-mirin sushi rice recipe here, but since my mirin has been restocked I’m switching back to my mirin version, which may have originally come from Eden Foods.


  • 2 c. sushi rice, unrinsed
  • 3 ¼ c. water
  • 1 T. maple syrup
  • pinch sea salt
  • 2 T. brown rice vinegar
  • 1 T. mirin


  1. Combine first four ingredients in a small heavy pan with a lid.
  2. Bring to a boil.
  3. Simmer 20 minutes.
  4. Let rest 10 minutes.
  5. Transfer to a glass bowl, preferably spreading the rice with a bamboo paddle.
  6. Sprinkle the last two ingredients into the bowl and toss gently.
  7. Chill or let cool at room temperature before serving.


Sweetening sake is the most auspicious substitute for mirin, though my previous recipe used white cooking wine.

For some spicy mayo to go with your sushi, combine 1 T. mayo and 1 tsp. Sriracha. (Peter found this recipe online, probably here.)