How To Make Sushi Rice

With just a bit of time and a few simple cooking techniques, you can master the art of preparing sushi rice in your own kitchen. All you need is sushi rice and water—no special tools or skills are required. Once you’ve got it down, you can use your homemade sushi rice to make delicious sushi rolls, vibrant sushi bowls, flavorful sushi casseroles, and so much more! It’s a versatile staple that opens up a world of culinary possibilities right at your fingertips.

Ingredients for How To Make Sushi Rice

• Sushi Rice: High-quality short-grain rice specifically labeled as sushi rice.
• Rice Vinegar: Essential for seasoning the rice and giving it that characteristic sushi flavor.
• Sugar: Adds sweetness to balance the acidity of the rice vinegar.
• Salt: Enhances the overall flavor and helps balance the sweetness of the sugar.
• Water: To rinse and for cooking the rice to the perfect texture.
• Kombu (Seaweed): Adds umami flavor and balances the saltiness in sushi vinegar.

How To Make Sushi Rice Recipe

• 2 cups (400g) dry sushi rice (Lundberg or any brand)
• 2 1/4 cup (530ml) cold filtered water

Vinegar Dressing

• 1/4 cup (60ml) Japanese rice wine vinegar (not distilled vinegar)
• 2 tablespoons (25g) granulated sugar or 1.5 tablespoons/20ml of honey
• 1 teaspoon (5g) table salt
• 1 piece of kombu (seaweed)

Recommended Equipment

• Large Bowl and Fine Mesh Strainer: For rinsing the rice before cooking to remove excess starch.
• Pots: A pot for soaking and cooking the rice, and a pot for making sushi vinegar.
• Hangiri Tub (Wooden Sushi Rice Bowl): Needed for mixing the sushi rice with the sushi vinegar.
• Plastic Wrap: Or towel to keep the rice moist and prevent it from drying out while cooling.

How to Make Sushi Rice

Rinse the Rice: Place the sushi rice in a large bowl and rinse it under cold water until the water runs clear, gently massaging the rice to release excess starch and prevent the rice from becoming sticky. The water should look almost clear. Drain the rice well using a fine mesh strainer, then let it sit for about 5 minutes in the strainer to drain any excess water.

Note: Skipping this step may result in rice that is overly starchy and has an unpleasant odor.

Soak the Rice: Transfer the rinsed rice to a pot and add measured cold filtered water. Let the rice soak for about 30 minutes.

Cook the Rice: Once soaked, place 1 piece of kombu (seaweed) on top and bring the rice to a boil over medium-high heat. Cover the pot with a tight-fitting lid, reduce the heat to low, and simmer for 20 minutes. Once cooked slide the pot to a side, and let the rice sit, covered for 10 minutes to steam and finish cooking. Avoid lifting the lid during cooking and resting.

For Sushi Vinegar: While the rice is cooking, combine the rice vinegar, sugar, and salt in a small saucepan. Heat over low heat, stirring occasionally, until the sugar and salt are dissolved. Be careful not to bring it to a boil. Remove from heat and add a 3×2-inch piece of kombu (seaweed). Let the mixture cool to room temperature.

Tip: You can prepare a larger batch of sushi vinegar. After cooling, be sure to discard the seaweed and store the vinegar in a well-sealed jar in the refrigerator for future use.

Combine Rice and Vinegar: While the rice is still hot, transfer it to a hangiri tub or a wide shallow bowl. Discard the kombu (seaweed). Do not allow the rice to cool completely. Drizzle the prepared sushi vinegar evenly over the rice using a rice paddle or spatula. With a slicing motion, gently spread the rice in the tub. Gather the rice to one side, then using the slicing motion; toss it across to the other side to coat each grain with the vinegar dressing. Continue gently tossing until the rice feels just tight, but still warm. Be careful not to overmix, as this may cause the rice to become mushy.

Fan the Rice: Use a hand fan or a kitchen towel to gently fan the rice while tossing it with the sushi vinegar. This helps remove excess moisture and gives the rice a glossy finish. Once done, spread out the rice in an even, thin layer.

Cool the Rice: Allow the rice to cool to room temperature before using it. Cover with plastic wrap, or a damp towel or transfer it to a container with a lid to prevent the rice from drying out until ready to use.

How Much Rice to Cook?

The minimum amount to cook should be at least 2 cups (400 grams) of dry sushi rice (yields 4 cups/800 grams of cooked rice). Cooking less than 2 cups of rice may result in uneven cooking and could affect the final texture and consistency of the rice. It’s better to cook a bit more than not enough!

• Yields: 1 cup (200 grams) of cooked rice / 2-4 servings
• Use: 1/2 cup (100 grams) of dry sushi rice and 3/4 cup (180 milliliters) of cold water.
• Sushi Vinegar: 1-2 tablespoons (15-30 milliliters) of sushi vinegar

• Yields: 2 cups (400 grams) of cooked rice / 4-6 servings
• Use: 1 cup (200 grams) of dry sushi rice and 1.5 cups (360 milliliters) of cold water.
• Sushi Vinegar: 2-3 tablespoons (30-45 milliliters) of sushi vinegar

• Yields: 4 cups (800 grams) of cooked rice / 6-8 servings
• Use: 2 cups (400 grams) of dry sushi rice and 2 1/4 cup (530 milliliters) of cold water
• Sushi Vinegar: 1/3- 1/2 cup (79-120 milliliters) of sushi vinegar

Vinegar Ratio: Use about 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and 1/2 teaspoon of kosher salt per cup of dry sushi rice you’re cooking.

Recipe Tips for Best Results

• Rice: Use high-quality sushi rice, and rinse it well until the water runs clear.
• Soak: Don’t skip the soaking process; soak rice for 30 minutes before cooking.
• Sugar: Honey can be used as a natural sweetener in sushi rice.
• Vinegar: Allow sushi vinegar to cool before mixing it with hot rice.
• Toss and Coat: Mix vinegar into hot cooked rice gently to avoid overmixing.

Storage & Serving

Make-Ahead: Prepare the sushi vinegar in large a batch, and refrigerate it for convenience.  

Storage: Store any leftover sushi rice in an airtight container in the refrigerator for up to 2 days. To prevent the rice from drying out, place a damp cloth or plastic wrap over the container before sealing it.

Serving: Use the sushi rice immediately for making sushi rolls, bowls, or other dishes.

Yields: 4 cups of cooked rice / 800 grams in total
Servings: 6-8 servings of 2/3 to 3/4 cup/ 133 grams (Sushi Rolls: Use 1 cup/200g of cooked sushi rice for 1 nori/seaweed sheet)

Serving Suggestions

• Rolls: Use sushi rice to make a variety of sushi rolls.
• Bowls: Make sushi bowls with different toppings for a delicious lunch.
• Side Dish: Top sushi rice with teriyaki chicken for a comforting meal.
• Platter: Serve sushi rice alongside a selection of fresh sashimi for a refreshing dish.
• Nigiri: Make delicious nigiri, perfect for a grab-and-go snack, lunch, or appetizer.

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