How To Make Sushi Rice (Perfect Every Time) Recipe
Master the art of perfect sushi rice every time with this easy-to-follow recipe. Learn how to rinse, cook, season, and cool sushi rice using either a rice cooker or stovetop method to achieve the ideal sticky texture and delicate flavor, perfect for sushi rolls or poke bowls.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 3 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Japanese
- Diet: Gluten Free
Ingredients
Scale
Rice
- 1 ½ cups sushi rice
- 1 ½ cups + 1 tbsp water (for rice cooker method)
- 1 ⅜ cups (330 ml) water (for stovetop method)
Seasoning
- ¼ cup rice vinegar
- 2 tbsp sugar
- 1 tsp salt
Instructions
- Rinse Rice: Place the sushi rice in a large bowl and wash it under running cold water using a circular motion with your hand until the water runs clear to remove excess starch.
- Drain Rice: Carefully drain the water using a sieve or gentle pouring to keep all the rice grains.
- Cook Sushi Rice in a Rice Cooker: Transfer the rinsed rice to the rice cooker, add 1 ½ cups plus 1 tbsp water, and let the rice soak for 30 minutes. If available, select the ‘sushi rice’ cooking setting and start the cooker.
- Rest Rice After Cooking: When cooking finishes, leave the rice inside the cooker with the lid closed for 10-15 minutes to steam evenly.
- Alternatively, Cook Sushi Rice on Stovetop: In a pot, combine rinsed rice with 1 ⅜ cups water, soak for 30 minutes, then bring to a boil with lid on. Reduce heat to low and cook for 8 minutes without removing the lid.
- Rest Rice After Stovetop Cooking: Remove from heat and let it sit covered for another 10-15 minutes to finish steaming.
- Make Sushi Vinegar: In a small saucepan, combine rice vinegar, sugar, and salt. Heat until boiling, then remove from heat and stir until sugar and salt are fully dissolved.
- Season Rice: Transfer the hot cooked rice to a large bowl. Drizzle the hot vinegar mixture evenly over the rice and gently toss with a wooden spatula or rice paddle to coat all the grains without mashing.
- Cool Rice: Cover the bowl with a damp tea towel to prevent drying out and leave at room temperature to cool completely.
- Serve: Use the prepared sushi rice immediately for rolling sushi or making poke bowls.
Notes
- Rinsing the rice thoroughly removes excess starch and prevents clumping.
- Soaking rice before cooking helps achieve optimal texture.
- Do not lift the lid while cooking on stovetop to keep steam trapped.
- Use a wooden spatula or rice paddle for gentle mixing to avoid crushing the rice.
- Serve sushi rice at room temperature for best results.
- Do not refrigerate sushi rice after seasoning as it will harden.
Keywords: sushi rice, sushi rice recipe, how to make sushi rice, Japanese rice, sushi preparation, rice vinegar seasoning, sticky rice
