Homemade sushi rice is simple to prepare and tastes just as good as what you get at a sushi restaurant. Follow these clear steps to achieve soft, sticky and fluffy rice every time.
What is sushi rice?
Sushi rice is short-grain rice cooked and then seasoned with a vinegar-based mixture. Its natural stickiness and the vinegar seasoning are what make sushi rice hold together and pair perfectly with fillings.
When you see rice labeled “sushi rice,” it usually means short-grain rice that becomes sticky when cooked. To get the authentic flavor, finish it with a sugar-and-vinegar seasoning.
Sushi Rice Ingredients
This restaurant-quality sushi rice requires just a few simple ingredients.
- Short-grain sushi rice – Use short-grain rice (often labeled “sushi rice”) for the proper sticky texture. Long-grain varieties like jasmine or basmati will be too fluffy and won’t hold together.
- Rice vinegar – Use plain rice vinegar, not pre-seasoned rice vinegar, unless you prefer its sweeter, saltier flavor. Plain rice vinegar lets you control the balance of salt and sugar.
Tip
There are two types of rice vinegar: plain and seasoned. For the classic sushi seasoning, choose plain rice vinegar so you can add the right amount of sugar and salt yourself.
How to make sushi rice:
Ready to cook? Follow these four steps for perfect sushi rice.
1. Wash
Rinse the rice under cold running water, gently stirring with your hand, until the water runs clear. Drain thoroughly and let it sit in a strainer 10–15 minutes so excess water drains off. Proper draining helps maintain the correct rice-to-water ratio.
Tip
Washing removes excess surface starch, preventing clumping and producing a fluffier texture—don’t skip it.
2. Cook
- Put the washed rice into a medium saucepan and add 2.5 cups of water. Level the rice so it’s even under the water. Cover with a tight-fitting lid and bring to a boil over medium-high heat.
- Once boiling, reduce heat to low and simmer, covered, for 10 minutes. Turn off the heat and let the rice rest, still covered, for another 10 minutes. Do not lift the lid while cooking or resting; keeping steam contained is essential for the right texture.
Tip
Use a heavy-bottomed saucepan with a tight-fitting lid. A 2.5-quart pan works well for this quantity.
3. Make seasoning
While the rice cooks, mix the seasoning: combine rice vinegar, sugar and salt in a small bowl and stir until the sugar dissolves. Taste and adjust if needed, then set aside.
4. Season the rice
- Transfer the cooked rice to a large, shallow dish.
- Pour the vinegar seasoning evenly over the rice. Gently fold and cut through the rice with a wooden spatula using a slicing motion to distribute the seasoning and cool the rice quickly. This method seasons the rice while preserving individual grains and encouraging the right stickiness. Be careful not to mash the rice.
Tip
Use a dish with a wide surface area, such as a casserole or a wooden hangiri if available, so the rice cools faster and the seasoning spreads evenly.
Use short-grain rice (sushi rice) and season it with the vinegar-sugar-salt mixture. Washing the rice and using the correct rice-to-water ratio also help achieve the right stickiness.
You can use a wide range of fillings: sushi-grade raw fish like salmon or tuna, cooked shrimp, smoked salmon, avocado, cucumber, carrot, and other vegetables. Choose ingredients that suit your taste and that pair well with seasoned rice.
How to Make Sushi Rice
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Ingredients
- 2 cups short-grain sushi rice Note 1
- 2.5 cups water
- ¼ cup rice vinegar Note 2
- 2 tablespoons sugar
- 1 teaspoon salt
Instructions
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Wash the rice under cold running water until the water runs clear. This removes excess starch and helps the rice cook up fluffy.
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Drain thoroughly and shake off excess water; accurate rice-to-water ratio is important for texture.
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Place the rice in a saucepan and add 2.5 cups water. Level the rice, cover with a tight lid, and bring to a boil over medium-high heat.
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When it boils, reduce heat to low and cook, covered, for 10 minutes. Turn off the heat and let it rest for another 10 minutes without opening the lid.
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While the rice cooks, combine rice vinegar, sugar and salt in a small bowl and stir until the sugar dissolves. Set aside.
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Transfer the cooked rice into a wide, shallow dish to cool quickly.
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Pour the seasoning over the rice and gently fold with a wooden spatula using a cutting motion. Mix evenly and cool the rice without mashing the grains.
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Cover the rice with a damp kitchen towel to keep it from drying while you prepare fillings.
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Tips & Notes
Note 2: Use plain rice vinegar (not seasoned) to make the seasoning so you can control the balance of sugar and salt.
Nutrition
