Perfect Sushi Rice Recipe

Introduction

Sushi rice is the essential base for delicious homemade sushi. This recipe shows you how to prepare perfectly seasoned, sticky rice that holds together beautifully and enhances every bite.

Ingredients

• 2 cups Japanese short-grain rice (“sushi rice”)
• 2 cups water
• 4-inch square of kombu (optional)
• 1/4 cup unseasoned rice vinegar
• 4 teaspoons sugar (or honey)
• 1 teaspoon fine sea salt

Instructions

1. Step 1: Rinse the rice thoroughly under cold water in a large fine mesh strainer for 1-2 minutes, or until the water runs clear. Drain the rice well.
2. Step 2: Cook the rice using your preferred method: stovetop, rice cooker, or Instant Pot. Refer to your appliance instructions for best results, optionally adding the kombu for extra umami flavor.
3. Step 3: While the rice cooks, combine the rice vinegar, sugar (or honey), and sea salt in a small saucepan. Heat over medium-high until almost simmering, then remove from heat and whisk until the sugar dissolves. Alternatively, warm the mixture briefly in the microwave.
4. Step 4: When the rice is done, transfer it immediately to a large mixing bowl. Evenly drizzle the sushi vinegar over the rice.
5. Step 5: Gently fold the rice using a slicing and lifting motion with a spatula to distribute the vinegar without smashing the grains.
6. Step 6: Cover the bowl with a damp towel that touches the rice surface to prevent it from drying out. Let the rice cool to room temperature, either on the counter or in the refrigerator.
7. Step 7: Use the sushi rice right away for your recipes, or store it properly for later use.

Tips & Variations

• For best texture, avoid over-mixing or stirring vigorously to keep the rice grains intact.
• Replacing sugar with honey offers a subtle flavor twist and natural sweetness.
• Adding a piece of kombu to the cooking water enhances the rice’s umami taste but can be skipped if unavailable.

Storage

Store leftover sushi rice in an airtight container in the refrigerator for up to 3 days. To reheat, sprinkle a bit of water over the rice and warm it gently in the microwave to restore moisture. Avoid freezing as it changes the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular long-grain rice for sushi?

Short-grain Japanese rice is preferred because it becomes sticky when cooked, allowing sushi to hold its shape. Long-grain rice lacks this stickiness and is not ideal for sushi-making.

Why do I need to cover the rice with a damp towel while cooling?

The damp towel prevents the surface of the rice from drying out as it cools, keeping it moist and maintaining the proper texture needed for sushi.

Perfect Sushi Rice Recipe

Print Recipe

★★★★★

4.5 from 113 reviews

This recipe provides a detailed method to prepare classic Japanese sushi rice, known for its perfect sticky yet tender texture ideal for sushi making. It involves rinsing and cooking Japanese short-grain rice, then seasoning it with a delicate blend of rice vinegar, sugar, and sea salt for the authentic balance of sweet and tangy flavors.

• Author: Bella
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: About 4 cups cooked sushi rice, serving 4 people 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: Japanese
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Rice

• 2 cups Japanese short-grain rice (“sushi rice”)
• 2 cups water
• 4-inch square of kombu (optional)

Sushi Vinegar

• 1/4 cup unseasoned rice vinegar
• 4 teaspoons sugar or honey
• 1 teaspoon fine sea salt

Instructions

1. Rinse the rice: Rinse the rice with cold water in a large fine mesh strainer for 1-2 minutes, or until the water runs very clear. This removes excess starch and prevents the rice from becoming gummy. Drain well.
2. Cook the rice: Cook the washed rice with 2 cups of water. You can cook it on the stovetop, in a rice cooker, or in an Instant Pot according to your preferred method; add kombu during cooking if desired for added umami flavor.
3. Make the sushi vinegar: While the rice is cooking, combine the rice vinegar, sugar (or honey), and sea salt in a small saucepan over medium-high heat. Heat until the mixture nearly simmers, then remove from heat and whisk until the sugar and salt are fully dissolved. Alternatively, heat in the microwave until dissolved.
4. Season the rice: Once cooked, transfer the rice immediately to a large mixing bowl. Evenly drizzle the sushi vinegar over the hot rice. Using a spatula, gently fold the rice using a slicing and lifting motion to evenly distribute the vinegar without crushing the grains.
5. Cool: Cover the bowl with a damp towel that touches the rice surface to prevent drying. Allow the rice to cool to room temperature on the counter or in the refrigerator.
6. Serve or store: Use the sushi rice immediately for making sushi. If not using right away, store it in an airtight container in the refrigerator for up to 3 days.

Notes

• For stovetop cooking: Bring rice and water to a boil, cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let stand covered for 10 minutes.
• In a rice cooker: Follow your rice cooker’s instructions for sushi rice settings, typically steaming for about 15-20 minutes.
• In an Instant Pot: Use the Rice setting or pressure cook on high for 6 minutes with a natural release for 10 minutes. Remove kombu after cooking if used.
• Using kombu is optional but adds umami flavor to the rice.
• Handle rice gently after cooking to maintain the integrity of the grains.
• Sushi rice is best used fresh or within 3 days refrigerated for best flavor and texture.

Keywords: sushi rice, Japanese rice, sushi vinegar, rice seasoning, how to make sushi rice, sushi rice recipe