How To Make Sushi Rice (Perfect Every Time) Recipe
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.
- 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
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
- 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.
- Drain Rice: Carefully discard the water using a sieve or by gentle pouring to retain all rice grains.
- 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.
- 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.
- 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.
- Rest Rice: Remove the pot from heat and let the rice sit, still covered, for 10-15 minutes to steam through.
- 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.
- 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.
- Cool Rice: Cover the bowl with a damp tea towel to prevent drying and leave it at room temperature until it cools completely.
- 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.
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