How To Make Sushi Rice (Perfect Every Time) Recipe

Introduction

Making perfect sushi rice at home can transform your sushi experience. This recipe guides you through every step to achieve fluffy, seasoned rice that sticks just right. Whether you use a rice cooker or stovetop, your sushi rice will come out beautifully every time.

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

1. Rinse the rice: Place the sushi rice in a large bowl and wash it under running cold water. Use a circular motion with your hand and continue until the water runs clear.
2. Drain the rice: Carefully discard the water using a sieve or gently pour it out, making sure to keep all rice grains.
3. Cook sushi rice in a rice cooker: Transfer the rinsed rice to the rice cooker bowl. Add 1 ½ cups plus 1 tablespoon of water. Let the rice soak for 30 minutes before starting the cooker. Use the ‘sushi rice’ setting if your cooker has one.
4. Rest the rice: Once cooking is complete, turn off the rice cooker and let the rice sit undisturbed for 10-15 minutes with the lid closed to finish steaming.
5. Alternative stovetop cooking: Place the rinsed rice and 1 ⅜ cups of 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.
6. Rest the rice: Remove the pot from heat and let the rice steam, covered, for 10-15 minutes.
7. Make sushi vinegar: In a small saucepan, combine rice vinegar, sugar, and salt. Bring to a boil, then turn off the heat and stir until sugar and salt are fully dissolved.
8. Season the rice: 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 all grains without smashing the rice.
9. Cool the rice: Cover the bowl with a damp tea towel to prevent drying and leave it at room temperature until fully cooled.
10. Serve: Use the prepared sushi rice immediately for making sushi rolls or assembling delicious poke bowls.

Tips & Variations

• For a slightly sweeter rice, increase sugar by 1 tablespoon.
• Use a wooden spatula or rice paddle to gently mix the rice and vinegar to keep the grains intact.
• If you don’t have sushi rice, short-grain rice can be a substitute but results may vary.
• Letting the rice soak before cooking helps achieve the perfect texture.

Storage

Store leftover sushi rice in an airtight container in the refrigerator for up to 24 hours. Reheat gently in a microwave or over a steamer to restore some moisture. Avoid freezing as it can alter the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice to make sushi rice?

While sushi rice is best for the sticky texture, short-grain rice can be used in a pinch. Long-grain rice is not recommended as it lacks the stickiness needed for sushi.

Why is it important to let the rice rest after cooking?

Resting allows the rice to finish steaming evenly and helps the grains settle, resulting in better texture and moisture distribution for perfect sushi rice.

How To Make Sushi Rice (Perfect Every Time) Recipe

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This recipe shows you how to make perfect sushi rice every time, whether using a rice cooker or stovetop. Rinsing, soaking, and careful seasoning with a sweet and tangy sushi vinegar mixture ensures tender, well-flavored rice ideal for sushi rolls, poke bowls, and other Japanese-inspired dishes.

• Author: Bella
• Prep Time: 40 minutes
• Cook Time: 15 minutes
• Total Time: 55 minutes
• Yield: 3 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: Japanese

Ingredients

Scale 1x2x3x

Sushi Rice

• 1 ½ cups sushi rice
• 1 ½ cups + 1 tbsp water (for rice cooker method)
• 1 ⅜ cups (330 ml) water (for stovetop method)

Sushi Vinegar Seasoning

• ¼ cup rice vinegar
• 2 tbsp sugar
• 1 tsp salt

Instructions

1. Rinse Rice: Place the sushi rice in a large bowl and wash it under running cold water using a circular motion with your hand until the water runs clear to remove excess starch.
2. Drain Rice: Carefully drain the water using a sieve or gently pouring to keep all the rice grains.
3. Cook Sushi Rice in a Rice Cooker: Transfer the rinsed rice to the rice cooker bowl and add 1 ½ cups plus 1 tbsp of water. Let the rice soak for 30 minutes before starting. Use a sushi rice setting if available.
4. Rest Rice (Rice Cooker): Once cooking finishes, turn off the rice cooker and let the rice rest, covered, for 10-15 minutes to finish steaming.
5. Cook Sushi Rice on Stovetop (Alternative): Place rinsed rice and 1 ⅜ cups water into a pot and soak for 30 minutes. Bring to a boil with the lid on, then reduce heat to low and cook for 8 minutes without lifting the lid.
6. Rest Rice (Stovetop): Remove the pot from heat and keep covered for 10-15 minutes to allow the rice to steam fully.
7. Make Sushi Vinegar: In a small saucepan, combine rice vinegar, sugar, and salt. Heat to a boil, then turn off the heat and stir until sugar and salt dissolve completely.
8. Season Rice: 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 grains without mashing.
9. Cool Rice: Cover the bowl with a damp tea towel to prevent drying. Leave the rice at room temperature until completely cooled.
10. Serve: Use the prepared sushi rice immediately for making sushi rolls or assembling poke bowls.

Notes

• Rinsing the rice thoroughly is essential to remove excess starch and ensure proper texture.
• Allowing the rice to soak before cooking helps it absorb water evenly for perfect consistency.
• Do not stir the rice while cooking to prevent it from becoming gummy.
• The sushi vinegar seasoning gives the rice a balanced sweet and tangy flavor customary in sushi rice.
• Use a wooden spatula and gentle folding motion when mixing rice with vinegar to avoid crushing the grains.
• Serve sushi rice at room temperature, not hot or cold, for best taste and texture.

Keywords: sushi rice, sushi rice recipe, how to make sushi rice, Japanese rice, sushi vinegar, perfect sushi rice, rice cooker sushi rice, stovetop sushi rice