Description
Learn how to make perfect sushi rice every time with this easy-to-follow recipe. Whether you use a rice cooker or stovetop, this recipe guides you through rinsing, soaking, cooking, and seasoning sushi rice with a classic rice vinegar mixture. Ideal for homemade sushi rolls or poke bowls, this method ensures flavorful and sticky rice with the perfect texture.
Ingredients
Units
Scale
Sushi Rice
- 1 1/2 cups sushi rice
- 1 1/2 cups + 1 tbsp water (for rice cooker method)
- 1 3/8 cups (330 ml) water (for stovetop method)
Sushi Vinegar
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
Instructions
- Rinse Rice: Place the sushi rice in a large bowl and wash under running cold water, moving the rice in a circular motion with your hand until the water runs clear to remove excess starch.
- Drain Rice: Carefully discard the rinsing water using a sieve or by draining carefully.
- Cook Sushi Rice in a Rice Cooker: Transfer the washed rice to the rice cooker bowl and add 1 ½ cups plus 1 tablespoon (375 ml) of water. Let the rice soak for 30 minutes before starting the cooker. If your rice cooker has a ‘sushi rice’ setting, use it. After cooking, turn off the rice cooker and leave the rice to sit undisturbed for 10-15 minutes with the lid closed.
- Cook Sushi Rice on the Stove: Place the washed rice in a pot and add 1 ⅜ cups (330 ml) water. Let it soak for 30 minutes. Cover the pot and bring to a boil over medium heat. Once boiling, reduce the heat to the lowest setting and cook for 8 minutes without lifting the lid. Remove from heat and let it sit covered for 10-15 minutes to finish steaming.
- Prepare Sushi Vinegar: While the rice cooks, combine rice vinegar, sugar, and salt in a small saucepan. Heat until it just reaches a boil, then remove from the heat and stir until the sugar and salt have completely dissolved.
- Season Rice: Transfer the cooked rice to a large bowl. Pour the hot sushi vinegar mixture evenly over the rice and gently toss with a rice paddle or wooden spoon until well combined, ensuring the rice is seasoned thoroughly.
- Cool Rice: Cover the seasoned rice with a damp tea towel to keep it moist and allow it to cool to room temperature before use.
- Serve: Use the perfectly seasoned sushi rice to make your favorite sushi rolls or poke bowls.
Notes
- The rice cooker method is recommended for beginners as it provides consistent results.
- The water-to-rice ratio for stovetop cooking is approximately 1:1.1 (cups), while for rice cookers it is about 1:1.25, but always check your rice cooker manual for optimal ratios.
- 1 ½ cups (300g) uncooked rice yields enough sushi rice for 4-5 thick California rolls or 7-8 medium Maki rolls—sufficient for 2-4 people depending on appetite.
- Use freshly cooked sushi rice for best sushi results; refrigerated leftover rice becomes hard and is not ideal for sushi but can be repurposed for poke bowls or fried rice within three days if stored airtight.
Nutrition
- Serving Size: ¾ cup cooked sushi rice
- Calories: 180
- Sugar: 3 g
- Sodium: 130 mg
- Fat: 0.3 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0.3 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 0 mg
