Learn how to make Sushi Rice. Be a pro at home with this simple method for perfect sushi every time. It’s easy and absolutely delicious.
Sushi Rice is the key to any perfect homemade sushi creation. It’s sticky enough to hold your fillings in place, yet not mushy but tender. With just a little preparation, you can have a bowl of warm, seasoned Sushi Rice ready to roll—literally!
Why You’ll Love This Recipe
Easy To Make – It’s surprisingly easy to make once you learn the simple steps.
Inexpensive Ingredients – The ingredients are straightforward and inexpensive, allowing you to enjoy genuine Sushi Rice right at home at a fraction of the price of going out.
Elevates Sushi Made At Home – The flavor and texture beautifully complement any sushi fillings, elevating your meal to restaurant-quality.
How To Make Sushi Rice
Ingredients Needed
- Short-grain Japanese rice – Calrose or medium grain rice can be substituted if necessary
- Water
- Sushi vinegar – try my inexpensive, easy sushi vinegar recipe!
* The full recipe and instructions can be found below on the recipe card.
Step-By-Step Instructions
- Rinse your rice thoroughly in cold water. You want to remove the dust and extra starch. This will take at least 5 rinses, draining and replacing the water with fresh, clean cold water each time.
- After rinsing several times, drain off all the water, then refill and let the rice soak for about 20 to 30 minutes.
- Once soaked, drain completely, place the rice into a pot or rice cooker, and add the correct about of fresh water for cooking. This should be a 1:1 ratio and no more otherwise your rice will become mushy after adding the sushi vinegar. Bring it to a soft boil over medium heat.
- Cover the pot and lower the heat. Simmer until the water is absorbed and the rice is slightly tender. This will take about 15 minutes. If you prefer to cook rice in a rice cooker or instant pot, feel free to do so. Cook time may very depending on cooking method.
- Remove the pot from the stove and let the rice rest, still covered, for about 10 minutes so it can steam.
- Fluff the rice gently, then cut in your sushi vinegar using a rice paddle. You can find my recipe for sushi vinegar HERE. Be careful to cut through the rice with your paddle instead of smashing or stirring. If you stir the rice it may break apart and become mushy.
- Allow the seasoned Sushi Rice to rest, covered, until warm or at room temperature at which point you are ready to make some sushi rolls!
Frequently Asked Questions
- Can I use other types of rice for this Sushi Rice recipe?
It’s best to stick to short-grain Japanese rice. While Calrose or medium grain rice can work in a pinch, avoid long-grain varieties like basmati and jasmine. They won’t achieve the stickiness you need for forming sushi rolls. - Do I need any special equipment?
A basic 4-quart saucepan or rice cooker is usually enough. When it’s time to assemble your sushi rolls, vinyl gloves with a hint of sesame oil rubbed on them can help prevent sticking. - How do I store leftover Sushi Rice?
Although it is always best to make and use sushi rice within 2 hours of making it, if you end up with leftovers feel free to save it for later. Place it in an airtight container in the fridge. Use within three to four days. If you plan to make sushi again, leave covered and microwave it gently until just warm so it’s easier to handle.
Sushi Rice is a cornerstone for a memorable sushi experience. It might seem intimidating at first, but the process becomes second nature with a bit of practice. It’s a delightful activity to share with family or friends, and the results are always impressive.
Next week I will be sharing my experience on how to make Sushi at home. It’s easier than you think and so much fun! Make sure to check out my “How To Make Sushi” blog post and recipe for different rolls and combinations.
Sushi Rice Recipe Card:
Sushi Rice
Ingredients
- 2 ¾ cups short-grain Japanese rice *about 8 cups cooked) – Calrose and medium grain rice will work in a pinch avoid jasmine, brown, basmati and other long-grain rice.
- 2 ¾ cups water
- 1 cup sushi vinegar – recipe link in notes
Method
- Using cold water, rinse rice at least 5 times to remove dust and starch. Best if rinsed until water is clear. Drain all water then fill with clean cold water and soak rice for 20-30 minutes. Drain completely.
- In a 4-quart sauce pan (rice cooker or instant pot) add rinsed soaked rice. Add 2 ¾ cups fresh water. Give the rice a quick stir then place it over medium heat until water beings to softly boil.
- Turn heat down, cover pot and simmer. Cook rice for about 15 minutes or until all the liquid has been absorbed and rice is slightly tender. Remove pot from heat. Leave lid on pot for 10 minutes to allow the rice to steam.
- Fluff rice. While the rice is still hot, add the sushi vinegar. Using a rice paddle carefully cut vinegar into the rice. Be careful not to smash or heavily stir the rice because this can break the kernels which will make it go mushy.
- Allow the seasoned rice to rest covered until just warm or at room temperature before assembling sushi.