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White rice that has been seasoned with sushi vinegar to use in homemade sushi rolls.
Rachel Koller

Sushi Rice

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Sushi Rice: Be a pro at home with this simple method for perfect sushi every time. It’s easy and absolutely delicious.
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Prep Time 30 minutes
Cook Time 30 minutes
Cool Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 8 cups
Course: Side Dishes
Calories: 296

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
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Allow the seasoned rice to rest covered until just warm or at room temperature before assembling sushi.

Nutrition

Serving: 1gCalories: 296kcalCarbohydrates: 60gProtein: 6gFat: 3gPolyunsaturated Fat: 2gCholesterol: 2mgSodium: 62mgFiber: 1gSugar: 1g

Notes

  • If using my Sushi Vinegar recipe the ratio of sushi vinegar to rice should be about 1:8. 1 cup sushi vinegar to 8 cups cooked rice.
  • When preparing sushi, I find it’s easiest if I wear vinyl gloves with a small amount of sesame oil rubbed on them to avoid sticking.
  • Prepare sushi creations when Sushi Rice is warm or room temperature. It’s much harder to make sushi with cold Sushi Rice.
  • This Sushi Rice recipe will keep in an airtight container or bag in the fridge for up to 3 to 4 days. If making sushi with leftover rice, keep covered and microwave gently until just warm.
  • If using this rice for sushi rolls, you will use about a cup of rice per roll. This recipe will make 8-10 rolls.

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