Name: How to Make Sushi Rice Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 2 cups sushi rice; 2 ½ cups water; ¼ cup rice vinegar; 1-2 tablespoons sugar; 1 teaspoon salt (to taste)

Jump to Recipe

Introduction

Sushi rice is the foundation of any great sushi dish, offering a perfect balance of sticky texture and subtle tanginess. This recipe guides you through making authentic, flavorful sushi rice that’s ideal for rolls or bowls. With just a few simple ingredients, you’ll have restaurant-quality rice at home.

A shiny silver pot filled with soft, fluffy white rice with small, separate grains is shown, with a wooden spoon resting inside it. The pot sits on a dark blue cloth with a stitched edge on a white marbled surface, scattered with some rice grains. In the background to the right, there is a small clear glass bowl filled with uncooked rice and a small round wooden bowl with white salt. The overall scene is bright and clean. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups sushi rice
2 ½ cups water

¼ cup rice vinegar
1-2 tablespoons sugar

1 teaspoon salt (to taste)

Instructions

Step 1: Rinse the rice thoroughly under running water using a fine mesh strainer for 2-3 minutes until the water runs clear. This removes excess starch for better texture.

Step 2: Combine rinsed rice and 2 ½ cups water in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until water is absorbed and rice is tender.
Step 3: While the rice cooks, in a small saucepan, mix rice vinegar, sugar, and salt over medium heat. Whisk continuously until sugar and salt dissolve, about 2-3 minutes, then remove from heat.
Step 4: Transfer the cooked rice to a large bowl. Pour the vinegar mixture evenly over the hot rice and gently fold it in using a rice paddle or silicone spatula. Avoid smashing the rice; use a gentle folding motion.

Step 5: Cover the rice with a damp paper towel to keep it moist and let it cool to room temperature before using. This prevents it from drying out and helps develop the perfect texture.

Tips & Variations

For a slightly richer flavor, add a small piece of kombu (dried kelp) to the water while cooking the rice, removing it before simmering.
If you prefer less sweetness, adjust the sugar to your taste or omit it entirely for a more vinegary rice.

Use a wooden or plastic rice paddle to fold the rice so it doesn’t stick and remains fluffy.

Storage

Store leftover sushi rice in an airtight container at room temperature if using the same day. For longer storage, refrigerate for up to 24 hours, but note that refrigeration can make the rice harden. To reheat, sprinkle a little water on the rice and gently steam or microwave covered to restore moisture.

How to Serve

A shiny silver pot full of fluffy white cooked rice with a wooden spoon inside it, the rice looks soft and slightly sticky with individual grains visible; the pot sits on a dark blue cloth with fine edges, on a white marbled surface scattered with some rice grains. Next to the pot, there is a clear glass bowl filled with raw white rice and a small wooden bowl with coarse salt. 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?

Regular white rice lacks the specific starch content that makes sushi rice sticky and ideal for sushi. Using sushi rice will give you the best texture and flavor.

Why do I need to let the rice cool before making sushi?

Cooling the rice to room temperature ensures it’s not too hot to handle and prevents the sushi ingredients, especially seaweed, from becoming soggy when assembled.