How To Make Sushi Rice

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Learn how to make sushi rice in a rice cooker perfectly every single time! You are only a few steps away from perfect sushi rice and, thus, delicious homemade sushi rolls!

It is a little challenging to make sushi rice perfectly, but the good news is, it can be learned. With a few tricks and this detailed 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, or too little sticky rice – I have experienced all of it. But today, I succeed in making Sushi rice every single time perfectly! Soft, with a light bite, and sticky enough to roll it up into delicious sushi rolls. 

Let me show you how YOU can master it too, and start enjoying delicious homemade sushi.

Sushi Rice In Rice Cooker

My most important rule is: ALWAYS prepare Sushi rice in a rice cooker! This is your first step towards perfect rice.

Please, don’t cook the rice in a pot, especially if you are inexperienced with cooking this kind of Japanese rice. The result won’t be as perfect, and you will most likely be disappointed.

You don’t need an expensive one, a simple and cheap rice cooker for USD 20 will do!

Best Rice For Sushi

Short-grain white Japanese rice or medium-grain Californian rice is the one you are looking for. The bag is always 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! 

Rice Vinegar Seasoning

Sushi rice always has a slightly sweet-sour aroma, which comes from a seasoning mixture made with rice vinegar, sugar, and salt. Place all the ingredients in a saucepan, bring to a boil, and as soon as the sugar is fully dissolved, it’s poured over the cooked rice.

This is what gives sushi rice its dedicated flavor.

How much rice per person?

1 ½ cups (300g) uncooked rice is enough for about 4-5 thick or 7-8 lightly filled Sushi rolls and should be enough for about 4 people. If you are a big eater or invite crazy sushi fans over, you can calculate more generously, but maximum times two. 

Don’t worry about leftovers: prepared sushi rolls can be wrapped in plastic wrap and enjoyed the next day. Or make some healthy Poke Bowls with remaining rice.

Keep in mind that the rice is gaining in volume during cooking. What looks like little at first will become much more. 😉

How to Cook Sushi Rice

This visual guide with step-by-step pictures should help you along the way- definitely recommended if you are preparing sushi rice for the first time. 

If you are a pro, skip right to the recipe at the end of the post, where you will also find the exact quantities and everything else you need to know to make this recipe.

• Place the sushi rice in a large bowl.

• Wash the rice under running cold water until the water comes out clear. → Move the rice in a circular rotation using your hand to speed up this process.
• Carefully discard the water (use a sieve if you want) and generously fill the bowl with fresh cold water. Let the rice soak for 30 minutes.

• Drain over a sieve.

• Place the rice in a rice cooker and add 2 ⅓ cups of water.

• Switch on the rice cooker and let the rice cook (this takes approx. 15 minutes).
• Once cooked, switch off the rice cooker (unplug if necessary, don’t leave it in the “warm” mode) and leave the rice for another 30-45 minutes in the rice cooker with the lid on. → This step can be skipped if in a hurry, but it does make a distinguishable difference!

• Meanwhile, add rice vinegar, sugar, and salt in a small saucepan. Bring to a boil, switch off the heat, and stir until the sugar has dissolved.

• Place the sushi rice in a large bowl, pour over the hot vinegar mixture, and toss until well combined. Cover with a damp tea towel and let it cool to room temperature before using it for sushi.

• Use the rice to make your favorite sushi recipe or delicious poke bowls.

Tip: Once the rice is cooked, avoid any metal-spoon or metal-bowl as it would react with the vinegar. Use a wooden spoon or the plastic spatula of your rice cooker and a glass, wood, or ceramic bowl.

How long does it keep fresh? Sushi rice is better when eaten fresh. However, you can keep leftovers for up to 3 days if stored in the fridge. I don’t suggest using refrigerated sushi rice to make sushi, but you can use leftovers to make poke bowls. → This watermelon poke recipe is absolutely delicious!

Small portion? Cook only half the amount of rice, therefore, add 1 ¼ cups (300ml) cold water to the rice cooker! → The rice-water ratio is a little different for a smaller amount of rice if using a rice cooker. 

More Asian Recipes You’ll Love:

• Pickled Sushi Ginger
• Sushi with Ricepaper (instead of Nori)
• VeganSummer Rolls

Did You Try This Recipe?

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How To Make Sushi Rice (Perfect Every Time)

Aline Cueni

Learn how to make sushi rice in a rice cooker perfectly every single time! You are only a few steps away from perfect sushi rice and, thus, delicious homemade sushi rolls!

4.69 from 22 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 15 mins

Soaking 1 hr

Total Time 1 hr 25 mins

Course Main Course

Cuisine Asian

Servings 4 (4-8 Sushi Rolls)

Calories 283 kcal

Ingredients

 

1x2x3x

• 1 ½ cups (300 g) sushi rice
• 2 ⅓ cups (560 ml) cold water
• ¼ cup (60 ml) rice vinegar
• 2 tbsp sugar
• 1 tsp salt

Instructions

 

• Place the sushi rice in a large bowl and wash the rice under running cold water until the water comes out clear. → Move the rice in a circular rotation using your hand to speed up this process.
• Carefully discard the water (use a sieve if you want) and generously fill the bowl with fresh cold water. Let the rice soak for 30 minutes.
• Drain over a sieve, place the rice in a rice cooker, add 2 ⅓ cups of water, and switch on the rice cooker.
• Once cooked, switch off the rice cooker (unplug if necessary, don't leave it in the "warm" mode) and leave the rice for another 30-45 minutes in the rice cooker with the lid on. → This step can be skipped if in a hurry, but it does make a distinguishable difference!
• Meanwhile, add rice vinegar, sugar, and salt in a small saucepan. Bring to a boil, switch off the heat, and stir until the sugar has dissolved.
• Place the sushi rice in a large bowl, pour over the hot vinegar mixture, and toss until well combined. Cover with a damp tea towel and let it cool to room temperature before using it for sushi.

Notes

• If you are a sushi beginner, I ONLY recommend making sushi rice using a rice cooker! Don’t try it on the stove, or you are going to give up on homemade sushi! You don’t need a fancy rice cooker, the simple 20 USD ones are sufficient.
• Smaller Portion? You can also cook only half the amount of rice, therefore, add 1 ¼ cup (300ml) cold water to the rice cooker! → The rice-water ratio is a little different for a smaller amount of rice if using a rice cooker. 
• Once the rice is cooked, avoid any metal-spoon or metal-bowl as it would react with the vinegar. Use a wooden spoon or the plastic spatula of your rice cooker and a glass, wood, or ceramic bowl.
• The rice is sufficient for approx. 4 large or 8 small sushi rolls. I do prefer smaller sushi rolls and thus make 8 rolls with this amount of rice. 
• How much rice per person? I usually serve this amount of rice for 4 people. If you are a good eater, the amount in the recipe might only be sufficient for 2 people (very large portions).
• How long does it keep fresh? Sushi rice is better when eaten fresh. However, you can keep leftovers for up to 3 days if stored in the fridge. I don’t suggest using refrigerated sushi rice to make sushi, but you can use leftovers to make poke bowls.

Recommended Products

Measuring Set

Rice Cooker

Nutrition

Nutrition Facts

How To Make Sushi Rice (Perfect Every Time)

Amount Per Serving

Calories 283 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Sodium 594mg26%

Potassium 53mg2%

Carbohydrates 63g21%

Fiber 2g8%

Sugar 6g7%

Protein 5g10%

Calcium 12mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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