How To Make Sushi Rice (Perfect Every Time) Recipe

Introduction

Perfect sushi rice is the foundation of any great sushi or poke bowl. This recipe will guide you through making fluffy, sticky sushi rice with the ideal balance of vinegar, sugar, and salt, ensuring your dishes turn out delicious every time.

Ingredients

• 1 ½ cups sushi rice
• 1 ½ cups + 1 tbsp water (rice cooker method)
• 1 ⅜ cups (330ml) water (stovetop method)
• ¼ cup rice vinegar
• 2 tbsp sugar
• 1 tsp salt

Instructions

1. Step 1: Rinse the sushi rice in a large bowl under running cold water, stirring in a circular motion with your hand until the water runs clear.
2. Step 2: Drain the rice carefully, using a sieve if needed.
3. Step 3: For rice cooker method: Place the rinsed rice and 1 ½ cups plus 1 tbsp of water in the rice cooker bowl. Let soak for 30 minutes.
4. Step 4: Begin cooking using the “sushi rice” setting if available. After cooking, turn the cooker off and let the rice sit undisturbed with the lid closed for 10-15 minutes.
5. Step 5: For stovetop method: Place the rinsed rice and 1 ⅜ cups water in a pot. Soak for 30 minutes.
6. Step 6: With the lid on, bring the pot to a boil. Reduce heat to low and cook for 8 minutes without opening the lid.
7. Step 7: Remove the pot from heat and let it rest, covered, for 10-15 minutes.
8. Step 8: While rice cooks, combine rice vinegar, sugar, and salt in a small saucepan. Heat until boiling, then remove from heat and stir until sugar dissolves.
9. Step 9: Transfer cooked rice to a large bowl. Pour the hot vinegar mixture evenly over the rice and gently toss to combine.
10. Step 10: Cover the bowl with a damp tea towel to keep the rice moist. Allow it to cool to room temperature before using.
11. Step 11: Serve the sushi rice with your favorite sushi rolls, sashimi, or poke bowls.

Tips & Variations

• Use a wooden spoon or spatula when mixing the vinegar into the rice to avoid crushing the grains.
• For enhanced flavor, add a piece of kombu (kelp) while cooking the rice and remove before seasoning.
• If you prefer less sweetness, reduce the sugar slightly according to taste.

Storage

Store leftover sushi rice in an airtight container at room temperature for up to 6 hours or refrigerate for up to 24 hours. Reheat gently in the microwave with a damp paper towel to restore moisture, but avoid overheating as the rice can become dry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular white rice instead of sushi rice?

While you can use regular white rice, sushi rice has a specific short grain and higher starch content that makes it sticky and perfect for sushi. Regular rice may not hold together as well.

Why should I not open the lid while cooking the rice?

Opening the lid releases steam and heat, interrupting the cooking process and potentially resulting in unevenly cooked or dry rice.

How To Make Sushi Rice (Perfect Every Time) Recipe

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Learn how to make perfect sushi rice every time with this detailed recipe. Whether you use a rice cooker or stovetop method, this guide ensures fluffy, flavorful sushi rice seasoned with a sweet and tangy vinegar blend—ideal for sushi rolls or poke bowls.

• Author: Sana
• Prep Time: 40 minutes
• Cook Time: 15 minutes
• Total Time: 55 minutes
• Yield: Approximately 3 cups cooked sushi rice 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: Japanese
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Sushi Rice

• 1 ½ cups sushi rice
• 1 ½ cups + 1 tbsp water (for rice cooker method)
• 1 ⅜ cups (330 ml) water (for stovetop method)

Sushi Vinegar

• ¼ cup rice vinegar
• 2 tbsp sugar
• 1 tsp salt

Instructions

1. Rinse Rice: Place the sushi rice in a large bowl and wash it under running cold water until the water runs clear, using a circular motion with your hand to speed up the process.
2. Drain Rice: Carefully discard the water using a sieve or by gentle pouring to retain all rice grains.
3. Cook Sushi Rice in a Rice Cooker: Transfer the rinsed rice to the rice cooker bowl and add 1 ½ cups plus 1 tbsp of water. Let the rice soak for 30 minutes before starting the cooking process. If your rice cooker has a ‘sushi rice’ setting, use it.
4. Rest Rice: Once the rice is cooked, turn off the rice cooker and let the rice sit undisturbed for 10-15 minutes with the lid closed to finish steaming.
5. Cook Sushi Rice on Stovetop (Alternative): Place the rinsed rice and 1 ⅜ cups of water in a pot and allow it to soak for 30 minutes. Bring the pot to a boil with the lid on, then reduce the heat to the minimum and cook for 8 minutes without lifting the lid.
6. Rest Rice: Remove the pot from heat and let the rice sit, still covered, for 10-15 minutes to steam through.
7. Make Sushi Vinegar: In a small saucepan, combine rice vinegar, sugar, and salt. Bring the mixture to a boil, then turn off the heat and stir until the sugar and salt dissolve completely.
8. Season Rice: Transfer the cooked rice to a large bowl. Pour the hot vinegar mixture evenly over the rice and gently toss with a wooden spatula or rice paddle to coat all grains without smashing the rice.
9. Cool Rice: Cover the bowl with a damp tea towel to prevent drying and leave it at room temperature until it cools completely.
10. Serve: Use the prepared sushi rice immediately for rolling sushi or assembling delicious poke bowls.

Notes

• Do not open the lid while the rice is cooking or resting to ensure proper steaming.
• Use a wooden spoon or rice paddle to mix rice and vinegar gently.
• Allowing the rice to cool properly prevents it from becoming mushy when used for sushi.
• Adjust sugar and salt in the vinegar mixture to taste if preferred sweeter or saltier rice.
• Soaking the rice before cooking helps achieve the ideal texture for sushi rice.

Keywords: sushi rice, sushi rice recipe, how to make sushi rice, Japanese rice, sushi vinegar, sushi rice seasoning, perfect sushi rice