Before you roll your first maki or layer your next poke bowl, it all starts with good Sushi Rice. This recipe makes it foolproof—whether you’re using a rice cooker, Instant Pot, or just a pot on the stove.
Why This Recipe Works
- Sticky, but not mushy: Short-grain rice is gently folded with sweetened rice vinegar for that signature texture and shine.
- Simple ingredients: Just five pantry staples—no pre-seasoned blends needed.
- Versatile base: Use for sushi, onigiri, poke bowls, or even as a flavorful side.
Ingredients You’ll Need
- Short-Grain Japanese Rice (1½ cups)
Look for labels like “sushi rice” or varieties such as Kokuho Rose, Nishiki, or Lundberg. - Rice Vinegar (¼ cup, unseasoned)
Not pre-mixed “sushi vinegar”—we’re making our own blend. - Sugar (1½ tablespoons)
For that subtle sweetness that balances the vinegar. - Fine Sea Salt (1 teaspoon)
If using table salt, start with ¾ teaspoon. - Optional: Kombu (1 small piece)
A piece of dried kelp adds extra umami to the cooking water.
How to Make Sushi Rice
Step 1: Rinse the Rice
Rinse rice thoroughly under cold water using a fine mesh sieve or in a bowl, swishing gently until the water runs mostly clear. Drain well.
Step 2: Cook the Rice
- Stovetop: Add rinsed rice to a saucepan with 2 cups of water (and kombu, if using). Bring to a boil, cover, reduce heat, and simmer 18–20 minutes. Remove from heat and let steam, covered, for 10 minutes.
- Rice Cooker/Instant Pot: Use the “white rice” or “rice” setting with a 1:1.25 ratio of rice to water.
Step 3: Make the Sushi Vinegar
In a small saucepan or microwave-safe bowl, warm rice vinegar, sugar, and salt just until the sugar dissolves. Stir well and set aside.
Step 4: Season the Rice
Transfer hot rice to a large mixing bowl. Pour the vinegar mixture evenly over the rice. Using a silicone spatula (or wooden paddle), gently fold the rice using a slicing motion—do not stir vigorously or press down.
Step 5: Cool the Rice
Cover the bowl with a damp kitchen towel, letting it touch the rice surface to prevent drying. Let cool to room temperature before using.
Tips for Best Texture
- Don’t skip the rinse! It removes excess starch for better texture.
- Use gentle folding, not stirring, to avoid breaking the grains.
- If making ahead, store rice covered in the fridge for up to 3 days and let it come to room temperature before using.
Variations & Customizations
- Cool It Fast: Spread seasoned rice on a baking sheet and gently fold to speed up cooling.
- Make It Sweeter or Milder: Adjust sugar or vinegar levels to taste.
- Try Natural Sweeteners: Swap granulated sugar with honey or coconut sugar.
- Traditional Method: Use a wooden hangiri and fan while folding for that extra shine.
How to Use Sushi Rice
- Sushi Rolls (Maki, Uramaki, Nigiri)
- Poke Bowls
- Onigiri (Rice Balls)
- Chirashi (Scattered Sushi Bowls)
- Simple Side for Teriyaki or Miso-glazed Proteins
Final Thoughts
Great sushi rice is more than just cooked grains—it’s a balanced blend of tender texture, gentle acidity, and a hint of sweetness. This method makes it approachable at home with pantry staples and no special tools. Once you get the hang of it, sushi night will be well within reach—no takeout required.
Sushi Rice
Before you roll your first maki or layer your next poke bowl, it all starts with good Sushi Rice.
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
- Rinse the rice- Place the rice in a large fine mesh strainer and rinse under cold water for 1–2 minutes, or until the water runs clear. Drain well.
- Cook the rice- Choose your preferred method — stovetop, rice cooker, or Instant Pot. Detailed instructions are in the notes below.
- Make the sushi vinegar- While the rice cooks, combine the rice vinegar, sugar, and sea salt in a small saucepan. Heat over medium-high until just below a simmer. Remove from heat and whisk until the sugar dissolves. You can also microwave the mixture if preferred.
- Season the rice- Transfer the cooked rice to a large mixing bowl. Drizzle the sushi vinegar evenly over the rice. Gently fold the rice using a slicing and lifting motion (not stirring or pressing) until the seasoning is evenly distributed.
- Cool- Cover the bowl with a damp towel, placing it directly on the surface of the rice to prevent drying out. Let the rice cool to room temperature on the counter or in the fridge.
- Serve- Use the sushi rice right away or store it in an airtight container in the refrigerator for up to 3 days.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 123Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 540mgCarbohydrates 27gFiber 0gSugar 4gProtein 2g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
