This post may contain affiliate links. See our disclosure policy.
Learn how to make perfect sushi rice with our easy tips and tricks. From picking out the right ingredients to seasoning techniques, we’ve got everything you need to help you make delicious sushi rice at home!
Featured with this recipe
I absolutely love this rice, not just for sushi but for all kids of different dishes. It has a very subtle seasoning that enhances but never distracts from the other flavors it is combined with. Whenever I am craving sushi or musubi, I can always find most of the ingredients readily available in my pantry (at least for the rice). As long as you have the right ingredients and equipment, you can easily create delicious sushi rice at home without spending a fortune!
Ingredients for Sushi Rice
Believe it or not, you can make restaurant quality sticky rice with just four simple ingredients at home! Here’s all you need:
- Uncooked Rice – Look for a bag that says “sushi rice” on the front. I have found at most grocery stores either in the Asian food aisle or with the pasta and rice. Popular brands are Nishiki or Kokuho Rose. If you can’t find sushi rice, Calrose rice is a decent substitute. I have used it many times and although it’s not perfect, it is a solid substitute.
- Japanese Rice Vinegar – Rice vinegar adds a rich, savory flavor that complements the fish. If you’re in a pinch, substituting apple cider vinegar for rice vinegar is a tasty alternative.
- Sugar – Just basic granulated sugar.
- Salt –sea salt, kosher salt, or table salt will all work fine.
- Kombu (dried kelp, optional) – for an even more traditional, umami flavor you can add a 2×2″ square of Kombu to the rice as it is cooking. Kombu is similar to nori (dried seaweed), but thicker and more of an intense flavor. It is a great way to infuse the rice with even more delicious flavor.
It All Starts with the Best Rice
The best rice for making sushi rice is actually called “sushi rice.” Most of the time it should say the exact words right on the bag. It is a Japanese-style short-grain rice and is found at any Japanese grocery store. If you can’t find the exact kind of rice, Calrose rice works well in a pinch. Be aware that not all rice is created equal. Do not use basmati rice, Jasmine rice, or any medium grain or long-grain rice. None of these rices are sticky enough for sushi. I can usually find the right rice at the grocery store, but if you can’t find it there, check your local Asian market.
Sushi Rice Seasoning
Sushi rice has a distinct taste and texture. Ideally, it should taste slightly sweet, tangy, and savory with a hint of vinegar. The sweetness typically comes from the addition of sugar, while the tanginess and savory flavors are from rice vinegar and salt which are commonly used in sushi rice seasoning. I have found actual “sushi vinegar” at the store but I like our seasoning better! You can make sushi vinegar right at home by simply combining rice vinegar, sugar, and salt. It is literally the exact same thing. No need to spend extra for store-bought sushi vinegar.
Some rices have a deeper umami flavor from kombu (dried kelp) being cooked with the rice, but sometimes kombu can be hard to find. In this recipe we make it optional so it is totally up to you if you want to add it or not. As far as texture goes, the rice itself should be tender, yet firm enough to hold its shape when molded into sushi or a ball.
Steps for Making Sushi Rice
- Rinse the rice in a colander or sieve until the water runs clear. Then, let the rice drain in the colander for one hour. This step is crucial to the texture of the rice, so don’t skip it!
- Add rice and water to a rice cooker or a large pot. If you are using kombu, add it at this point and allow it to cook with the rice. Cover with a lid and cook. See recipe card below for rice cooker and stovetop cooking times. If using an Instant Pot, you can use the “rice” setting or better yet, follow our instructions for Instant Pot rice.
- While the rice is cooking, in a small saucepan over medium heat, combine rice vinegar, sugar, and salt. Heat the mixture until the sugar dissolves, but DO NOT let it boil. Remove from heat and let cool to room temperature. You can also add the ingredients to a small bowl and heat it in the microwave. Just remember to allow it to cool to room temp.
- When the rice is finished, spread the cooked rice out onto a baking sheet using a wooden spoon or rice paddle. Sprinkle the vinegar mixture over the rice and mix until all the rice is coated.
- Allow to cool on the baking sheet, flipping every once in a while.
- When the rice is completely cooled, it is ready to be made into all kinds of sushi!
Dishes Using Sushi Rice
Sushi rice, also known as shari or sumeshi, is a key component of all kinds of sushi and popular dishes, including Maki (sushi rolls), Nigiri, Hand Rolls, Chirashi, Sushi Bowls, Sushi Bakes, Sushi Burritos, and one of my personal favorites (and my kids’ #1 favorite of all time), Musubi. You can use sushi rice in poke bowls, however it’s not what is traditionally used. Typically poke bowls use plain white or brown rice but you can use sushi rice if you want a more fragrant rice base.
Reader Reviews
“This came out great! Easiest instructions to follow! It was so fun making our own sushi at home!” – Suzy
“I was very skeptical of the rice cooking technique, but had never had success with any other method and have nothing but time here in quarantine. It is the best rice I have ever made ever! The texture and moisture levels are perfect. I used bottled sweetened sushi vinegar for the win.” – Pat
Frequently Asked Questions
The word sushi literally translates to ‘sour flavor.’ The rice has a subtle sweet and sour flavor from the sugar and vinegar used to season it.
You can give your rice a good soak before cooking with it. Soaking allows the rice to absorb some of the water and helps the grain cook more evenly so there’s a uniform texture in the entire pot of rice.
Sushi rice is specifically prepared with short-grain Japanese rice, which has a higher starch content than regular white rice varieties. The starchiness gives sushi rice its characteristic stickiness, allowing it to hold together well when shaped into sushi rolls or nigiri.
Yes, but it won’t be perfect. Calrose rice can be used for making sushi, however it’s not traditionally the first choice. Calrose rice is a medium-grain rice variety that doesn’t have the exact starch characteristics of a traditional Japanese short-grain rice (such as sushi rice) but it’s close enough to get the job done.
Read Next: How to Make Jollof Rice
Recipe Ideas and Inspiration
Now that you have a solid foundation, what will you make? The possibilities are endless! Check out some of our favorite sushi rice recipes for ideas and inspiration!
How to Make Sushi Rice
Sushi Rice
Video
Ingredients
Instructions
- Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water with your hand, pour off and repeat 2-3 times or until the water is clear. Rinse a few more times. After the rice is rinsed, let the rice drain in a colander or strainer for 1 hour.
- After the rice has drained, put the rice in the rice cooker with the 3 cups of water, cover, and start. If you are using kombu (optional), add it to the rice and water before cooking and allow it to cook along with the rice.If you don't have a rice cooker place rice and water in a heavy saucepan over medium-high heat; bring just to a boil, reduce heat to low and simmer, covered, for 15 minutes. Turn off heat and let rice rest, covered, for 15 additional minutes.
- While rice is cooking, prepare the vinegar mixture. In a small saucepan over medium heat, combine rice vinegar, sugar, and salt. Heat mixture just until the sugar dissolves (do not let it boil). Remove from heat and let cool to room temperature.
- When the rice is done cooking, gently spread out the rice over a cookie sheet. Evenly distribute the cooled vinegar mixture over the rice. Gently turn rice over from time to time with rice paddle or wooden spatula so that rice cools evenly. To speed things up, fan the rice each time you turn it over. When rice has cooled to room temperature, it is ready to use for sushi rolls!
Great recipe, thank you!
Looks great. Just the way I make mine.
I find this recipe the best I have tried so far. Previous tried recipes made the rice too vinegary or too wet. This recipe works. Two thumbs up from my son.
For the nutrition facts. For how many servings is that? And is it calculated for cooked rice with vinegar mixture?
I really enjoy the recipe & always use it! Just wanting to watch nutrition facts on my new health journey.
The nutrition facts are based off of a 1 cup serving of the rice and vinegar mixture. Hope this helps!
Can I store leftover rice in the fridge and use the next day?
It dries out a lot when you store it in the fridge, so reheat it with a damp paper towel or other moisture source. It won’t be quite as sticky but it will taste good!
Can I replace Jasmine rice instead of sushi rice?
No, unfortunately, Jasmine rice won’t be sticky enough. Try Calrose rice instead.
Could I substitute maple syrup for sugar?
I think that would be okay!
Maple flavor will not be conductive to over taste and experience. If you seek purer substitute, use rock sugar (you can buy in Asian supermarket).
The measurements are available in the recipe card at the bottom of the post. Hope this helps!
I can’t get the sugar to dissolve
It sounds like you might need to raise the heat a little bit. It can be fairly hot, it just can’t boil.
I ran out of rice vinegar..can I use distilled vinegar instead .. how about the measurement will it change
Yes you can use white vinegar, just add a little bit of sugar and salt to make up for the seasoning of rice vinegar.
Yesterday was the fist time I made sushi at home. I followed this recipe and it was awesome! The best sushi rice I have ever eaten and it was so easy to make and work with.
Just made this using the stove top directions and calrose rice–turned out perfect!
When it said 6 serving does that mean it makes 6 sushi rolls? If not how many sushi rolls does this make?
Yes I am able to make 6 sushi rolls out of this much rice.
This was my first time making sushi rice and it turned out absolutely perfectly using your recipe! Thank you so much!
I have Marukan seasoned rice vinegar. According to the label, 1/4 cup would have 20g sugar and 1920 mg salt. This is the equivalent of 1.59 T of sugar and .84 t of salt– so you might not need to add much!
Hello,
I have a questions. I purchased Kikkoman Seasoned rice vinegar for the sushi rice. Do I still need to add the sugar and salt? I’m following your recipe but noticed the vinegar you used isn’t seasoned. Not sure what to do since I’m attempting to make sushi tonight for a birthday dinner.
Thank you,
Delilah
Yes, I would still add the sugar and salt. The seasoning will just add more flavor, but the sugar and salt are important to the texture of the rice. Hope this helps!
I use the Marukan brand of seasoned rice vinegar, and have used others before (just not sure if one was Kikkoman, but they all appear the same).
These are seasoned WITH sugar and salt, so I would not and never have, added any additional sugar/salt. Probably not as good as ‘homemade’ but, works great for me.
I loved this, a lot easier than I thought it would be and was perfect for our homemade sushi night!
We loved this! It came out perfectly.
worked out perfectly, i added a bit less of the rice vinegar/salt/sugar liquid because I didnt want it too sticky and it was great.