How to Make Sushi Rice
Add Preferred SourceSushi Rice is the foundation of any good sushi roll, poke bowl, or sushi dish, and getting it just right can elevate your homemade sushi to restaurant quality. This easy recipe walks you through the steps to create sticky, flavorful sushi rice that goes with any toppings you pair with it. Whether you’re aiming for classic sushi rolls or a modern sushi bowl, this recipe will get you there.
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Whether I’m using the rice cooker on a busy day or making it on the stove when I want to be a little more hands-on, this sushi rice fits right into whatever kind of night I’m planning. It’s perfect for hand roll dinners with friends or family sushi nights, and I love that it can be made ahead and kept warm or at room temp until we’re ready to eat. It’s a simple staple that makes everything feel a bit more fun and a lot more shareable.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Sushi Rice with Step-By-Step Instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Creating the perfect sushi rice might seem daunting, but with these straightforward steps, you’ll be able to produce a batch that’s just the right balance of sticky and fluffy.
Washing the Rice
Start by adding your sushi rice to a large bowl and fill it with water. Stir the rice with your hands; the water will turn milky. This is the excess starch being removed, which is crucial for getting that perfect sushi rice texture. Drain and repeat this rinsing process 4-5 times until the water is clear.
Soaking
Once rinsed, let the rice sit in the bowl with a bit of water covering it for about 30 minutes. This soaking step is vital as it allows the grains to absorb water and cook more evenly.
Cooking the Rice
Transfer the soaked rice into a pot and add water to just half an inch above the rice level. Bring the pot to a boil over high heat, then reduce the heat to low and let it simmer, covered, for 12 minutes. Do not remove the lid during this time as the steam cooks the rice.
Preparing the Vinegar Mixture
While the rice is cooking, take a small bowl and combine the rice vinegar, sugar, and salt. Heat this in the microwave until the sugar dissolves, about 1-2 minutes. You can also do this in a small saucepan on the stove.
Mixing
Once the rice is cooked and slightly cooled, transfer it to a large mixing bowl. Pour the vinegar mixture over the rice and gently fold it in with a wooden spoon, spatula, or rice paddle. This step should be done carefully to avoid crushing the rice grains.
Cooling
Let the sticky rice cool down to room temperature before using it for making sushi rolls or bowls. Using a fan to speed up the cooling process and remove excess moisture is common in traditional sushi making, as it helps to get that perfect shine and texture.
Following these steps, your sushi rice is ready to be used in your favorite sushi dishes!
Recipe Notes and Expert Tips
To help you nail making your own sushi rice, here are some valuable tips and tricks:
- Rice: Use sushi rice, short-grain Japanese rice or medium-grain Calrose rice for the best results. These types of white rice have the ideal starch content for the perfect stickiness. Long-grain or medium-grain rice like jasmine rice or basmati rice are best to be avoided.
- Rinsing: Never skip the rinsing process. Washing the rice removes excess starch, which is essential for preventing overly gummy rice.
- Water Ratio: Be precise with your water measurements. Too much water can make the rice mushy, while too little can make it too firm.
- Avoid Stirring When Hot: Stirring the rice while it’s hot can break the grains and release more starch, making the texture too sticky.
- Seasoning: Adjust the amount of vinegar, sugar, and salt in the seasoning to suit your taste preferences. Some prefer a sweeter flavor, while others might like a stronger vinegar tang.
- Use a Flat Wooden Spoon: When mixing the vinegar mixture into the cooked rice, use a flat wooden spoon or a rice paddle to gently fold the seasoning in, avoiding mashing the grains.
- Cooling: If you want to cool the rice quickly without a fan, spread it out thinly on a baking sheet. This allows more surface area to release heat and stops the cooking process promptly.
How to Store Leftovers
Proper storage of sushi rice can maintain its quality and extend its usability. Here are some tips on how to keep your sushi rice fresh:
- Cool and Airtight: Before storing, make sure that the rice has cooled down to room temperature, and then transfer it into an airtight container.
- Refrigerate: Place the airtight container in the refrigerator. Properly stored, it can last for 1 to 2 days.
- Reheat: When ready to use, reheat the rice in the microwave, covered, with a few drops of water to add moisture back into the rice. Stir gently after heating to redistribute the warmth and moisture evenly.
- Freezing: It is not recommended to freeze sushi rice as it can affect the texture and flavor. However, if necessary, it can be frozen in an airtight container for up to one month. Thaw in the refrigerator before reheating.
What to Serve with Sushi Rice
Sushi rice is incredibly versatile and can be served with a variety of dishes. Here are some great pairings:
Classic Sushi Rolls
Wrap it in nori sheets and fill it with ingredients like fresh spicy tuna rolls, salmon, cucumber, and avocado. Roll tightly and slice into bite-sized pieces. This sushi rice works with any sushi rolls like California rolls or dragon rolls.
Nigiri Sushi
Shape the rice into small ovals and top with a slice of fish, a bit of wasabi, and a dab of soy sauce for classic nigiri. It’s much simpler than rolling sushi, and has just as much flavor.
Poke Bowls
Layer sushi rice as a base and top with diced raw fish, fresh vegetables, and various toppings like seaweed salad, masago, and spicy mayo for a trendy and satisfying poke bowl.
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Ingredients
- 2 cups Sushi grade rice
- 2 ¼ cups water
- ¼ cup rice vinegar
- 4 tablespoons sugar
- 1 teaspoon salt
Instructions
- Add the sushi rice to a big bowl and fill with water. Stir it with your hands until all water is whitish. Repeat this process 4-5 times, until the water is transparent.2 cups Sushi grade rice, 2 ¼ cups water
- Drain most of the water and let the rice soak for 30 minutes.
- Transfer the rice to a pot and add the water – it should cover the rice by ½ inch.
- Bring to a boil, once it starts boiling, reduce the heat immediately and simmer covered for 12 minutes.
- Add vinegar, sugar and salt to a small bowl and microwave for 1-2 minutes. Until sugar dissolves.¼ cup rice vinegar, 4 tablespoons sugar, 1 teaspoon salt
- Let the rice cool and add the vinegar mixture, mix well with a wood spoon.
- Serve with your favorite toppings.
Notes
- Rice: Use short-grain Japanese rice or medium-grain Calrose rice for the best results. These types of white rice have the ideal starch content for the perfect stickiness. Long-grain or medium-grain rice like jasmine rice or basmati rice are best to be avoided.
- Rinsing: Never skip the rinsing process. Washing the rice removes excess starch, which is essential for preventing overly gummy rice.
- Water Ratio: Be precise with your water measurements. Too much water can make the rice mushy, while too little can make it too firm.
- Avoid Stirring When Hot: Stirring the rice while it’s hot can break the grains and release more starch, making the texture too sticky.
- Seasoning: Adjust the amount of vinegar, sugar, and salt in the seasoning to suit your taste preferences. Some prefer a sweeter flavor, while others might like a stronger vinegar tang.
- Use a Flat Wooden Spoon: When mixing the vinegar mixture into the cooked rice, use a flat wooden spoon or a rice paddle to gently fold the seasoning in, avoiding mashing the grains.
- Cooling: If you want to cool the rice quickly without a fan, spread it out thinly on a baking sheet. This allows more surface area to release heat and stops the cooking process promptly.
Storage and Reheating Instructions
- Cool and Airtight: Before storing, make sure that the rice has cooled down to room temperature, and then transfer it into an airtight container.
- Refrigerate: Place the airtight container in the refrigerator. Properly stored, it can last for 1 to 2 days.
- Reheat: When ready to use, reheat the rice in the microwave, covered, with a few drops of water to add moisture back into the rice. Stir gently after heating to redistribute the warmth and moisture evenly.
- Freezing: It is not recommended to freeze sushi rice as it can affect the texture and flavor. However, if necessary, it can be frozen in an airtight container for up to one month. Thaw in the refrigerator before reheating.
Nutrition
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
