Name: How To Make Sushi Rice (Perfect Every Time) Recipe
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Cuisine: Japanese
Ingredients: 1 ½ cups sushi rice; 1 ½ cups + 1 tbsp water (for rice cooker method); 1 ⅜ cups (330 ml) water (for stovetop method); ¼ cup rice vinegar; 2 tbsp sugar; 1 tsp salt

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Introduction

Mastering perfect sushi rice is key to enjoying authentic sushi at home. This recipe guides you through rinsing, cooking, and seasoning your rice to achieve the ideal texture and flavor every time.

A white plate with twelve pieces of sushi rolls arranged in a loose circle on a white marbled surface. Each sushi roll has an outer black seaweed layer wrapped around a white rice layer with small green cucumber pieces and a touch of light cream filling inside. There is a woman's hand holding wooden chopsticks reaching towards the plate from the right side. The scene includes a small white cup of dark soy sauce placed near the top right corner of the image. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Place the sushi rice in a large bowl and rinse it under running cold water using a circular motion with your hand until the water runs clear.
Step 2: Drain the rice carefully using a sieve or by gentle pouring to keep all the grains.
Step 3: For the rice cooker method, transfer the rinsed rice to the rice cooker bowl and add 1 ½ cups plus 1 tablespoon of water. Let it soak for 30 minutes before cooking. Use the ‘sushi rice’ setting if available.
Step 4: Once cooking finishes, keep the rice covered and let it rest undisturbed for 10–15 minutes to steam fully.
Step 5: For stovetop cooking, place the rinsed rice and 1 ⅜ cups water in a pot and soak for 30 minutes. Bring to a boil with the lid on, then reduce heat to minimum and cook for 8 minutes without lifting the lid.
Step 6: Remove the pot from heat and let the rice sit, covered, for 10–15 minutes to finish steaming.
Step 7: In a small saucepan, combine rice vinegar, sugar, and salt. Bring to a boil then remove from heat, stirring until sugar and salt fully dissolve.
Step 8: 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 without crushing the grains.
Step 9: Cover the bowl with a damp tea towel to prevent drying and allow the rice to cool to room temperature.
Step 10: Use the prepared sushi rice immediately to roll sushi or assemble poke bowls for best results.

Tips & Variations

Use a wooden spatula to gently mix the rice for better texture and to avoid crushing the grains.
Adjust the sugar and salt in the vinegar seasoning according to your taste preferences.
For extra flavor, try adding a small piece of kombu (seaweed) during the soaking or cooking stage, then remove before seasoning.
Serve the rice slightly warm or at room temperature; do not refrigerate uncovered to avoid drying out.

Storage

Store any leftover sushi rice in an airtight container at room temperature for up to 8 hours for best texture. Refrigeration is not recommended as it can harden the rice. To reheat, sprinkle a little water over the rice and gently steam until warm before using.

How to Serve

A white round plate holds twelve sushi rolls arranged in a loose circle. Each roll has a thin outer layer of black seaweed, filled with white rice and a mix of light green cucumber and dark green seaweed inside. The sushi pieces are evenly cut, showing the contrasting colors clearly. To the right of the plate, a pair of wooden chopsticks rests on the white marbled surface, and a white cup filled with dark soy sauce sits above the plate. A woman's hand is seen holding one chopstick near the base of the image. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular white rice instead of sushi rice?

Sushi rice is a short-grain variety that becomes sticky when cooked, essential for sushi texture. Regular long-grain rice won’t provide the same stickiness or flavor, so it’s best to use authentic sushi rice.

Why do I need to rinse the rice before cooking?

Rinsing removes excess surface starch, which helps prevent the rice from becoming too sticky or gummy, resulting in perfectly textured sushi rice.