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cooked sushi rice in a glass bowl next to sushi ingredients
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How To Make Sushi Rice (Perfect Every Time)

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!
Course Main Course
Cuisine Asian
Keyword how to make sushi rice, how to make sushi rice in a rice cooker, sushi rice in rice cooker, sushi rice recipe
Prep Time 10 minutes
Cook Time 15 minutes
Soaking 1 hour
Total Time 1 hour 25 minutes
Servings 4 (4-8 Sushi Rolls)
Calories 283kcal
Author Aline Cueni

Ingredients

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.

Nutrition

Calories: 283kcal | Carbohydrates: 63g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 594mg | Potassium: 53mg | Fiber: 2g | Sugar: 6g | Calcium: 12mg | Iron: 1mg