Sushi Rice
Before I made sushi for the first time, I didn’t know that you had to make a special kind of rice. I used regular, long-grain rice and lets just say I was very disappointed. After doing some research and testing a few methods, I figured out how to make delicious restaurant-level sushi at home! Now I can’t wait to share what I’ve learned so you can have savory, sticky, perfect sushi rice every time.
How is Sushi Rice Different?
The word sushi literally translates to ‘sour flavor’. In Japan, people used to preserve fish by wrapping it in fermented rice. The fermented rice would be thrown away when the fish was ready to eat. Eventually, they started adding vinegar to the rice instead of fermenting it to make it last longer. The vinegar-flavored rice tasted good with the fish so people started eating them together. That was the beginning of sushi! Today’s sushi rice has a sticky texture and it is flavored with sugar and vinegar. This helps to hold the shape of the roll, and the flavors complement the fillings or toppings.
What Ingredients Do I Need?
- Rice – Not all rice is created equal. Look for short-grain white Japanese rice or medium-grain California rice. It should say “sushi rice” right on the bag. If you can’t find either of those, Calrose works well in a pinch.
- 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
- Salt
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!
My Favorite Sushi Tool
I’ve made sushi at home so many times over the years. I used to roll it the traditional way, with a bamboo mat. However, a few Christmases ago, my mom gave me a Sushezi Sushi Bazooka. I know it has a crazy name, but it is my favorite way to make sushi now! It is so fast and easy – even my kids can do it! You just load the trays with your ingredients, close the tube, and push out a perfect, tightly-rolled sushi roll! Find it on Amazon HERE.
Featured Reader Feedback
This came out great! Easiest instructions to follow! It was so fun making our own sushi at home!
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.
How to Make Sushi Rice
Ingredients
- 3 cups sushi rice It should say "sushi rice" right on the bag. Calrose rice works ok if you can't find sushi rice.
- 3 cups water
- 1/4 cups Japanese rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
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 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!
Romy Greenwood says
Hi,
Quick question, I am done swirling the rice in cool water and I let it stand for an hour.
Does the recipe call for 3 cups of uncooked rice and 3 cups of water? By looking at the cooking instructions on the calrose package it seems like this is not enough water.
Love your site. Thank you,
Romy
Erica says
It should be enough water. The rice should have absorbed up a bunch of water during that hour so you will only need the 3 cups to finish cooking. It has always come out great for me that way!
Nick Andrews says
Perfect – although I wasn’t sure whether to drain or soak – I drained and it was a little dry next time I soaked and it was perfect. It’s quite hard fanning and drizzling and ‘cutting’ the rice so I employed my wife Sue – my “Sue Chef”
Barbara says
When the recipe calls for 3 cups of rice… is that a standard cup or a “rice cup” which is less than a standard measuring cup?
Echo says
Thanks for asking, Barbara! The recipe calls for a standard cup of rice.
Jessica says
wow! It looks yummy. Thanks for nice recipes..I really can not wait to try it out.
Nemo says
Why does the recipe talk about drain the rice for an hour but in the comments you talk about soaking for an hour.
You wanna fix that?
Favorite Family Recipes says
The recipe is correct. The rice will still soak up some water, even while the excess if being drained off.
ben says
sounds good but u dont need to drain the rice
Yehudis says
This sushi rice recipe takes more involvement than most recipes, but I keep coming back to it because it is the best! It comes out perfect every time. I have started heating the vinegar, sugar and salt in the microwave to make it easier.
Erica says
Thank you so much for this nice comment! Yes, it is more involved but I agree, it’s the only way it comes out just right. 🙂 Great idea to microwave the vinegar, sugar, and salt together!
Jen says
It was a great rice recipe. I have pinned it and I am on my way to sushi making heaven. Thanks!
Erica says
so glad you liked it! Hopefully you were able to make some good sushi with it!
KIM says
My sushi rice finally came out perfect when I follow your recipe and instructions. Now my and I can enjoy a hand roll with any filling!
Erica Walker says
So glad this rice worked so well for you! Hand rolls are the best! You should be able to make quite a few with this recipe. 🙂
Rachelle says
I made my first ever California roll this evening. I love nigiri, which is my ultimate goal, but I wanted to start with something that is cheaper and allowed me ample practice with both the making & working with sushi rice. I use Botan calrose rice and it was perfect. It tasted great & had a wonderful texture. I made extra of the seasoned vinegar & it is amazing on the left over cucumber slices. I’m thrilled with my first experience & will definitely continue to work towards making salmon & tuna nigiri.
Erica Walker says
Hi Rachelle- so happy to hear this rice was a success for you! Once you get California Rolls down, nigiri should be no problem! Thanks so much for the 5-stars!
Auring says
I love the recipe! Question: can I just add the vinegar mixture to the rice together and cook? Thanks!!
Erica Walker says
You risk making the rice too clumpy if you add it sooner and it won’t taste as fresh. You can try it though! You might be just fine but I have never done it that way so I can’t tell you for sure.
Jim says
Absolutely delicious Rice, how long would should it keep if refrigerated? Thinking of sushi lunches during the work week!
Denise says
Hi can you make the sushi rice without the vinigar as im alergic to it
Favorite Family Recipes says
You can, but it won’t have the same taste or consistency.
Surich says
This is a wonderful recipe.! My kids love sushi rice. I prepared this recipe and they were in heaven. I did not have time to drain the rice for an hour but it was still wonderful after 15 min drain. I halved the recipe and used calrose rice (price was right) and the texture was perfect. I also microwaved the vinegar sugar and salt to dissolve then let it rest to room temp. Best sushi rice I’ve ever made. Thank you!
Pat says
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.
Zully says
Quick question I found sushi vinegar is the amount of that vinegar the same as the one you make??
Favorite Family Recipes says
Yes, it should be!
Leah says
How much rice do you end up with? Three cups seems a lot… how would you half the recipe to make sushi for 2ppl? If I was using one cup of rice for example how much vinagre sugar abs salt would I need? Thanks
Joe says
Can I do 2 cups of rice and reduce accordingly?
Favorite Family Recipes says
Yep!
RIZA Johnson says
Can I use apple cider vinegar instead of rice wine vinegar?
Favorite Family Recipes says
It won’t taste quite the same, but it should work okay.
Mia says
How much does 3 cups of rice make?
Favorite Family Recipes says
Most rice triples in size, so 3 cups of uncooked rice would yield 9 cups cooked. You can always half the recipe if you don’t need as much rice.
Suzy says
This came out great! Easiest instructions to follow! It was so fun making our own sushi at home!
Beth says
I love this recipe! Thank you for the helpful hints and tips! I can’t wait to make this!