Perfect sushi rice (2024)

Perfect for Sushi, Sashimi and Japanese cuisine

Perfect sushi rice (1)

Word from the author:

"Great sushi begins with perfect rice. To achieve this, you'll require an excellent recipe and a touch of precision. On this page, you'll discover the guidance necessary to craft expertly seasoned sushi rice in the comfort of your home."

(4.7 / 5)

Published on May 26, 2017 | Byosowakki |

359 Comments

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 9 sushi rolls

How to make sushi rice – the complete recipe

Preparing sushi rice may seem complicated, but once you get started, you’ll find out that it is a bit like cooking ordinary rice, but with vinegar added to it, and a dash of Japanese technique. There are four key steps to making sushi rice: washing, soaking, cooking, and seasoning. Let’s review everything you need to know:

    1. Choosing the right rice

      Japanese short-grain rice has a higher starch content than long-grain rice and takes a different amount of water than long-grain rice. Short-grain rice is stickier and better for holding its shape when rolled into sushi. Long-grain (‘regular’) rice just isn’t sticky enough for sushi-making. Here is what a bag of sushi rice should look like.

    2. Measuring sushi rice

      Perfect sushi rice (2)

      Prepare 1 cup of sushi rice per 3 sushi rolls. Each roll makes up 6-8 little sushi pieces. 2 rolls are recommended per person, depending on personal preferences. Wash the rice (1 cup = 3 rolls) with running water for 1-2 minutes until there is no more starch coming out of it. For best results, let the rice soak in water for 30 minutes to help soften it.


      After washing the rice, place it gently in a pot and add more water than rice. It should be about 1.2:1 in favor of the water. That is 20% more water compared to the rice. Do not add more water or you will end up with dough instead of rice.
      Still not sure? Check out our Quantity Calculator.

    3. Cooking the rice

      Cook the rice on high heat at first, stirring every minute or two until the water boils. Then, lower the heat to low and cover the pot. After 6-8 minutes, check the water level – if there is no more water, only bigger grains of rice in the pot, the rice is ready. If not, check back every minute, making sure not to burn the rice at the bottom.

Quantity calculator

We are here to help with all the calculations. Select how many sushi rolls you will be making, and the calculator will provide you with the quantities. Have a go!

For makingsushi rolls, use:

1 cups Rice

1.2 cups water

2.5 tablespoon Vinegar

0.5 tablespoon Sugar

0.5 teaspoon Salt

Units:

  1. Taking out the rice

    When taking the rice out of the pot, only use a wooden spoon to handle the cooked rice. A metal spoon will cause the rice to be damaged, and it can also react with the vinegar that we will be adding later.

    Second, do not scrape the rice out from the bottom of the pot. If it comes out easily, that is great. Otherwise, do not use it. The rice will taste bad. Put it in wooden or plastic bowls to chill.

  2. Seasoning the rice

    Perfect sushi rice (3)

    Rice vinegar mixed with sugar and salt is essential for giving sushi its distinct combination of flavors. If you neglect this part, your sushi won’t quite taste like sushi should. It is not recommended to substitute rice vinegar as most types of vinegar are much too strong. Rice vinegar is more delicate and blends in perfectly with the rice.

    How to season the rice

        1. For 3 cups of dry sushi rice, use 0.5 cup of rice vinegar, 2 tablespoons of sugar, and 2 teaspoons of salt. Use only rice vinegar! Any other kind of vinegar will taste bad. Alternatively, you could use sushi rice seasoning powder.
        2. Mix together in a small pot on medium heat until all the solids are mixed together.
        3. Pour the mixture onto the rice and mix well. That should take a minute or two.
        4. Let the rice cool down for a few minutes until it reaches room temperature. Don’t put the rice in the fridge to make it cool faster – that will damage the rice. You can, however, use a fan, A/C, or put it by the window.

        Important tipSome people prefer less seasoned sushi rice. Also, the strength of rice vinegar can vary depending on the brand. If it is your first time making sushi rice, or you are uncertain, prepare half the amount of seasoning described above. Mix it with the rice and taste.
        Trust your own palette if you want to use the full amount or not.

Perfect sushi rice (4)

Final thoughts

That’s it, you’ve made it! For the sake of the internet, please take a moment to share your experience in the comments section below. Did it turn out as you expected? Better? Ask any questions you have, somebody will be able to answer, and it might even help other folks with the same question in the future. And most importantly, enjoy making sushi!

Kitchen-friendly recipe

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Ingredients

  • 3 cups sushi rice
  • 3.5 cups water
  • 0.5 cup rice vinegar
  • 2 tablespoon white sugar
  • 2 teaspoon fine salt

Instructions

  1. For the seasoning, heat the rice vinegar with the sugar and salt in a pot or microwave until fully dissolved.
  2. Rinse the sushi rice thoroughly and cook it in a pot with a thick bottom (or rice cooker).
  3. Once the rice is ready, transfer it to a wooden or plastic container. Do not cover.
  4. Pour the seasoning evenly over the rice and mix with a wooden spoon in a cutting motion.
  5. Let the rice cool down to room temperature by the window or with a fan, but never in the refrigerator.

359 Responses to Perfect sushi rice

  1. AlexandraApril 29, 2024 at 6:57 pm#

    This is the only guide you will ever need to achieve perfect sushi rice.

    Reply

  2. JuliaApril 5, 2024 at 7:50 pm#

    Is this for a half sheet of sushi or a whole sheet of sushi?

    Reply

  3. Michelle HortonFebruary 22, 2024 at 8:18 pm#

    I’ve used this recipe for years and it’s my go to. Always perfect. Thank you

    Reply

    • osowakkiFebruary 23, 2024 at 4:46 am#

      Glad you like it, keep enjoying sushi with us!

      Reply

  4. hiramFebruary 12, 2024 at 2:49 pm#

    this has been my go to recipe for the last 10 years or so, it always comes out perfect. took me a time to leave a comment huh?

    Reply

    • osowakkiFebruary 12, 2024 at 5:03 pm#

      That means a lot, thanks!

      Reply

  5. AnonymousFebruary 11, 2024 at 3:08 pm#

    Thank you for this

    Reply

  6. Andreas NordansjöJanuary 17, 2024 at 4:24 pm#

    Great recipe – have used this for a long time now and keep coming back to it! Best one out there!

    Reply

    • osowakkiFebruary 23, 2024 at 4:50 am#

      Thank you so much!

      Reply

  7. Reshma DattaJanuary 14, 2024 at 3:47 pm#

    I love this recipe and the quantity calculator – it is SO handy! Thank you so much.

    Reply

  8. AndreyMay 12, 2023 at 9:34 pm#

    The secret ingredient in this sushi rice recipe is the kombu. It adds an extra depth of flavor that’s hard to beat.

    Reply

    • SilJuly 26, 2023 at 8:43 am#

      Hi Andrey! How much kombu algae do you use?

      Reply

  9. RosyJanuary 12, 2023 at 7:22 pm#

    I was hesitant to make sushi rice at home, but this recipe made it a breeze. The rice turned out perfectly.

    Reply

  10. Aprositus NesosOctober 14, 2022 at 8:47 pm#

    Made this today with well rinsed Kokuho Rose California Supreme Rice which then soaked in cold water for 30 minutes before cooking. The only change was the addition of a piece of kombu seaweed to the rice cooker, which was removed when done. It turned out wonderfully.

    Reply

  11. GiannisAugust 6, 2022 at 2:18 pm#

    I have used this article more than 20 times, The quantity calculator is super helpful, and I will always have to place my guests number there .
    Thanks for your great help!

    Reply

  12. GinaApril 12, 2022 at 2:33 pm#

    Amazing recipe,very clear instructions. The quantity calculator was super helpful!

    Reply

    • osowakkiMay 13, 2022 at 4:12 pm#

      Thank you very much – That’s great to hear, and I’m glad it helped you.

      Reply

      • SilvanaJune 7, 2023 at 11:59 pm#

        Did you use fridge cold water to soak the rice?
        And thanks for the kombu tip. I’m trying to get the courage to make sushi for the first time, so all tips are more than welcome.

        Reply

  13. Dejan GregoricDecember 25, 2021 at 1:59 pm#

    Any other kind of vinegar will taste bad thats not true with apple vinegar Will taste the same and is perfect substitute for rice vinegar

    Reply

    • PatrickJanuary 15, 2022 at 5:50 pm#

      It is not, it is close to rice vinegar but it is not the same

      Reply

    • DavidJanuary 23, 2022 at 7:49 pm#

      I have used apple cider vinegar for salmon teriyaki poke bowls. I can see it being a good substitute if it complements the other parts of the sushi especially used with salmon.

      Reply

  14. RobynNovember 16, 2021 at 9:51 am#

    This recipe is Fantastic. 1st time maker here and it turned out perfectly thanks to these excellent instructions, well the rice turned out perfectly, I definitely need more practice on the rolling. Thank you!

    Reply

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