How to Make Sushi Rice Recipe
Introduction
Perfect sushi rice is the foundation of any great sushi dish. This recipe guides you through making fluffy, seasoned rice that’s slightly sticky and full of flavor—ideal for rolls, bowls, or any sushi creation.
Ingredients
- 2 cups sushi rice
- 2 ½ cups water
- ¼ cup rice vinegar
- 1-2 tablespoons sugar
- 1 teaspoon salt (to taste)
Instructions
- Step 1: Place the sushi rice in a fine mesh strainer and rinse under running water for 2-3 minutes, or until the water runs clear to remove excess starch.
- Step 2: Combine the rinsed rice and 2 ½ cups of water in a pot. Bring to a boil over high heat, then reduce to a simmer. Cover the pot with a lid and let it simmer gently for 20 minutes.
- Step 3: While the rice cooks, prepare the vinegar mixture. In a small saucepan over medium heat, combine rice vinegar, sugar, and salt. Whisk continuously until the sugar and salt dissolve, about 2-3 minutes. Remove from heat.
- Step 4: Once the rice is cooked, transfer it to a large bowl. Pour the warm vinegar mixture evenly over the rice.
- Step 5: Using a rice paddle or silicone spatula, gently fold the vinegar mixture into the rice. Avoid smashing the grains; instead, carefully fold to coat the rice evenly.
- Step 6: Cover the seasoned rice with a damp paper towel to prevent it from drying out. Let it sit until it cools to room temperature before using.
- Step 7: Use the sushi rice immediately for making rolls, bowls, or your favorite sushi dishes.
Tips & Variations
- For extra flavor, add a small piece of kombu to the water while cooking the rice, then remove before serving.
- Adjust sugar and salt to your taste preference for a sweeter or more savory finish.
- Use a wooden or rice paddle instead of a spoon to help keep the rice fluffy and avoid crushing the grains.
- If you don’t have rice vinegar, a mild white vinegar can be a substitute in a pinch, but adjust the amount carefully.
Storage
Store any leftover sushi rice in an airtight container at room temperature for up to 6 hours. For best texture and flavor, it’s recommended to use the rice fresh. Avoid refrigerating as cold rice becomes hard and loses its ideal stickiness. If you must store it, reheat gently with a damp towel over the rice to bring back moisture before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular white rice instead of sushi rice?
Sushi rice is a short-grain rice that becomes sticky when cooked, which is essential for making sushi. Using regular long-grain white rice will result in a less sticky texture and may not hold together well for sushi rolls.
Why do I need to rinse the rice?
Rinsing removes excess surface starch, which can make the rice overly sticky or gummy. Rinsing until the water runs clear helps achieve the perfect texture—sticky but not mushy.
PrintHow to Make Sushi Rice Recipe
Learn how to make perfect sushi rice with this simple, step-by-step recipe. Rinse, cook, and season sushi rice to achieve the ideal texture and flavor for your homemade sushi rolls or bowls.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Japanese
Ingredients
Main Ingredients
- 2 cups sushi rice
- 2 ½ cups water
Seasoning
- ¼ cup rice vinegar
- 1–2 tablespoons sugar
- 1 teaspoon salt (to taste)
Instructions
- Rinse rice: Place sushi rice in a fine mesh strainer and rinse under running water for 2-3 minutes until the water runs clear to remove excess starch.
- Boil rice: Combine rinsed rice and 2 ½ cups water in a pot. Bring to a boil over medium-high heat, then reduce heat to low, cover with a lid, and simmer for 20 minutes until water is absorbed and rice is tender.
- Make vinegar mixture: In a small saucepan, combine rice vinegar, sugar, and salt. Heat over medium heat and whisk continuously for 2-3 minutes until sugar and salt dissolve completely. Remove from heat.
- Season rice: Transfer the cooked rice to a large bowl. Pour the warm vinegar mixture evenly over the rice. Using a rice paddle or silicone spatula, gently fold the rice to coat it evenly without mashing the grains.
- Cover to cool: Cover the rice with a damp paper towel to keep it moist. Let it cool to room temperature, ready to be used for sushi rolls or bowls.
Notes
- Use short-grain sushi rice for the best texture.
- Do not skip rinsing the rice to avoid sticky, gummy results.
- Adjust sugar and salt to taste in the vinegar mixture.
- Gently folding the rice prevents it from becoming mushy.
- Sushi rice is best used the same day it is prepared for optimal freshness.
Keywords: sushi rice, sushi rice recipe, how to make sushi rice, Japanese rice, sushi side dish
