How To Make Sushi Rice (Perfect Every Time) Recipe
Learn how to make perfect sushi rice every time with this detailed guide. This recipe covers both rice cooker and stovetop methods for cooking sushi rice and includes a flavorful sushi vinegar seasoning to give your rice that authentic taste. Ideal for sushi rolls, poke bowls, or any Japanese-inspired dish.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Japanese
- Diet: Gluten Free
Ingredients
Scale
Sushi Rice
- 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)
Sushi Vinegar
- ¼ cup rice vinegar
- 2 tbsp sugar
- 1 tsp salt
Instructions
- Rinse Rice: Place the sushi rice in a large bowl and wash under running cold water, moving the rice in a circular motion with your hand until the water runs clear to remove excess starch.
- Drain Rice: Carefully discard the rinse water using a sieve or by pouring gently, ensuring all water is removed.
- Cook Sushi Rice in a Rice Cooker: Place the washed rice and 1 ½ cups plus 1 tbsp (375ml) water into the rice cooker bowl. Let the rice soak for 30 minutes. Start cooking 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.
- Cook Sushi Rice in a Pot: Place the washed rice and 1 ⅜ cups (330ml) water in a pot. Soak for 30 minutes. Cover with a lid and bring to a boil over high heat. Then reduce heat to the lowest setting and cook for 8 minutes without opening the lid. Remove from heat and let sit covered for 10-15 minutes.
- Make Sushi Vinegar: While the rice is cooking, combine rice vinegar, sugar, and salt in a small saucepan. Heat until boiling, then turn off the heat and stir until sugar fully dissolves.
- Season Rice: Transfer the cooked rice to a large bowl. Pour the hot sushi vinegar mixture evenly over the rice, then gently toss with a spatula or wooden spoon to combine without mashing the grains.
- Cool: Cover the bowl with a damp tea towel to maintain moisture and prevent drying. Allow the rice to cool to room temperature before use.
- Serve: Use the perfectly seasoned sushi rice as the base for sushi rolls, poke bowls, or other Japanese dishes.
Notes
- Do not open the lid while cooking the rice to ensure proper steaming and fluffiness.
- Use a wooden or plastic spatula to mix the sushi rice to avoid breaking the grains.
- Let the rice cool naturally to room temperature to achieve the best texture for sushi.
- You can adjust sugar and salt levels in the vinegar mixture to taste if desired.
- Using sushi rice (short grain) is essential as it absorbs the vinegar well and has the right stickiness.
Keywords: sushi rice, how to make sushi rice, perfect sushi rice, rice cooker sushi rice, stovetop sushi rice, Japanese rice recipe
