Name: How To Make Sushi Rice (Perfect Every Time) Recipe
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Cuisine: Japanese
Ingredients: 1 ½ cups sushi rice; 1 ½ cups + 1 tbsp water (if using the rice cooker method); 1 ⅜ cups (330ml) water (if using the stovetop method); ¼ cup rice vinegar; 2 tbsp sugar; 1 tsp salt

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Introduction

Perfect sushi rice is the foundation of any great sushi or poke bowl. This recipe guides you through making tender, flavorful sushi rice that’s sticky yet fluffy every time.

A bowl filled with one layer of fluffy white cooked rice, showing a soft and slightly sticky texture, sits in a deep blue bowl with a golden rim. A brown wooden spoon rests inside the bowl on the right side, partially covered by the rice. The bowl is placed on a small round wooden board, all set on a white marbled surface. To the left, there is a small glass jar holding tiny white and pink flowers, along with a soft gray cloth with frayed edges nearby. The background is softly blurred, adding to the cozy and clean presentation. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups sushi rice
1 ½ cups + 1 tbsp water (for rice cooker method) or 1 ⅜ cups (330ml) water (for stovetop method)
¼ cup rice vinegar
2 tbsp sugar
1 tsp salt

Instructions

Step 1: Rinse the sushi rice in a large bowl under cold running water. Move the rice in a circular motion with your hand until the water runs clear to remove excess starch.
Step 2: Drain the rice carefully, using a sieve if preferred, to remove all washing water.
Step 3: For rice cooker method: place the rinsed rice and 1 ½ cups plus 1 tablespoon of water in the rice cooker bowl. Let it soak for 30 minutes.
Step 4: Start cooking the rice using the “sushi rice” setting if available. Once cooked, turn off the cooker and let the rice sit with the lid closed for 10–15 minutes without opening it.
Step 5: For stovetop method: add rinsed rice and 1 ⅜ cups water to a pot. Let it soak for 30 minutes.
Step 6: Bring the pot to a boil with the lid on, then reduce heat to low and cook for 8 minutes without lifting the lid.
Step 7: Remove from heat and let the rice rest, covered, for 10–15 minutes.
Step 8: Meanwhile, combine rice vinegar, sugar, and salt in a small saucepan. Heat until it comes to a boil, then remove from heat and stir until sugar dissolves.
Step 9: Transfer the cooked rice to a large bowl and pour the hot vinegar mixture over it. Gently toss to combine evenly without mashing the rice.
Step 10: Cover the bowl with a damp tea towel to keep the rice moist and let it cool to room temperature before using.
Step 11: Serve the sushi rice as a base for sushi rolls, sashimi bowls, or poke bowls.

Tips & Variations

Use a wooden or plastic spatula to mix vinegar into the rice to avoid damaging the grains.
Adjust the sugar and salt to taste if you prefer sweeter or tangier rice.
Letting the rice rest with the lid closed after cooking ensures even texture and moisture.
If you don’t have sushi rice, short-grain rice works best for a similar sticky texture.

Storage

Fresh sushi rice is best used the same day. Store any leftovers in an airtight container at room temperature for a few hours, or refrigerate for up to 1 day. Reheat gently in a microwave covered with a damp paper towel to restore moisture, but avoid overheating as the texture may change.

How to Serve

A bowl filled with a single layer of white cooked rice, fluffy and slightly clumped, placed in a blue bowl with a brown rim. A wooden spoon is partially buried in the rice on the right side of the bowl. The blue bowl sits on a small wooden board, all on a white marbled surface. In the background, there is a small glass vase with delicate pink and white flowers and a folded gray cloth with fringes. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular white rice instead of sushi rice?

Sushi rice is a specific short-grain rice that becomes sticky when cooked. While regular white rice can be used in a pinch, it won’t have the same sticky texture and may not hold sushi shapes well.

Why do I need to rinse the rice before cooking?

Rinsing removes excess surface starch that can make the rice gummy or overly sticky. Washing until the water runs clear ensures light, separate grains essential for good sushi rice.