How To Make Sushi Rice

Learn how to make sushi rice at home that turns out perfect every single time! You are only a few steps away from perfect sushi rice and, thus, delicious homemade sushi rolls!

It is indeed a little challenging to make sushi rice perfectly, but the good news is, it can be learned. With a few tips and this detailed homemade sushi rice recipe, including step-by-step pictures, you will master this Japanese art! I believe in you!

I have been making homemade sushi for years and have perfected the rice preparation over time! From too hard, too mushy, and other fails – I have experienced them all.

But today, my sushi rice turns out perfectly every single time! Let me show you how YOU can master it too, and start enjoying delicious homemade sushi rolls!

The rice turns out soft yet with a firm bite and sticky enough to turn it into a pretty homemade sushi roll or nigiri. You can use this recipe for homemade vegan sushi or use it for your favorite sushi recipe! It also tastes incredibly delicious with this poke bowl!

Rice Cooker vs Stovetop

If you are inexperienced with cooking sushi rice, I highly recommend using the rice cooker method! It’s easier than the stovetop method and leaves less room for error. So, a rice cooker is your first step towards perfect sushi rice.

Experienced cooks can use the stovetop method. It’s a bit trickier and leaves more room for error, but with a little experience, it will taste as good as at your preferred sushi restaurant.

Best Rice For Sushi

Short-grain white Japanese rice or medium-grain Californian rice is the one you are looking for if you wish to get that typical soft yet sticky sushi rice texture. Outside of Japan, the bag is usually labeled with “sushi rice”. You can get it in your local grocery store within the Asian aisle or in a dedicated Asian shop. Later offers large bags at a more affordable price.

Keep your hands off all other types of rice! It doesn’t work with basmati or jasmine rice.

Sushi Vinegar Seasoning

Sushi rice has a slightly sweet-sour aroma that comes from a seasoning mixture made with rice vinegar, sugar, and salt. Those three ingredients are cooked in a saucepan, and as soon as the sugar is fully dissolved, it’s poured over the cooked rice for its dedicated flavor.

I recommend preparing the sushi vinegar seasoning at home. Ready-to-use mixtures, labeled as sushi vinegar, are available at almost any grocery store. However, those never taste as good as the homemade version.

How Much Rice Per Person

1 ½ cups (300g) uncooked rice is enough for about 4-5 thick California rolls or 7-8 medium Maki rolls. Depending on your appetite, this is enough for 2-4 people.

Calculate more generously if you are unsure about the amount of rice you need. Sushi rolls can be wrapped in plastic wrap, refrigerated, and served the next day. They taste almost as good as freshly made. Leftover rice can also be used to make poke bowls the next day.

Storage Instructions

Always use freshly cooked sushi rice to make sushi! Once refrigerated, it will turn hard and is no longer usable to make sushi. Leftovers can be stored in an airtight container in the refrigerator for up to three days and used to make poke bowls or fried rice.

However, you can easily store leftovers if you have already rolled the rice into sushi rolls. Wrap the whole sushi roll (uncut) into plastic wrap and refrigerate for a maximum of one day. When ready, cut the roll, let it sit for 30 minutes at room temperature, and enjoy your leftovers.

📖 Recipe