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How To Make Sushi Rice (Perfect Every Time) Recipe

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Learn how to make perfect sushi rice every time with this detailed recipe featuring both rice cooker and stovetop methods. This recipe guides you through rinsing, cooking, seasoning with a tangy sushi vinegar, and cooling the rice for ideal texture and flavor, perfect for sushi rolls and poke bowls.

Ingredients

Scale

Sushi 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)

Sushi Vinegar

  • ¼ cup rice vinegar
  • 2 tbsp sugar
  • 1 tsp salt

Instructions

  1. 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, ensuring excess starch is removed.
  2. Drain Rice: Carefully discard the water by using a sieve or gently pouring to keep all rice grains intact.
  3. Cook Sushi Rice in a Rice Cooker: Transfer the rinsed rice to the rice cooker bowl and add 1 ½ cups plus 1 tbsp of water. Let the rice soak for 30 minutes before cooking. Use the sushi rice setting if your cooker has one, then start the cooking process.
  4. Rest Rice: After the rice cooks, keep the cooker turned off and let the rice steam undisturbed with the lid closed for 10-15 minutes to enhance texture.
  5. Cook Sushi Rice on Stovetop (Alternative): Place rinsed rice and 1 ⅜ cups water into a pot and soak for 30 minutes. Bring to a boil with the lid on, then reduce heat to low and cook for 8 minutes without lifting the lid.
  6. Rest Rice: Remove from heat and keep the pot covered for 10-15 minutes to allow the rice to steam fully.
  7. Make Sushi Vinegar: In a small saucepan, combine rice vinegar, sugar, and salt. Bring to a boil, then turn off heat and stir until the sugar and salt dissolve completely.
  8. Season Rice: Transfer the cooked rice to a large bowl. Evenly pour the hot vinegar mixture over the rice and gently toss with a wooden spatula or rice paddle to coat all grains without smashing them.
  9. Cool Rice: Cover the bowl with a damp tea towel to prevent drying and leave at room temperature until fully cooled.
  10. Serve: Use the prepared sushi rice immediately for making sushi rolls or assembling poke bowls.

Notes

  • Rinsing the rice thoroughly is key to removing excess starch and achieving fluffy rice.
  • Soaking the rice before cooking helps grains absorb water evenly for better texture.
  • Do not lift the lid while cooking to maintain steam and ensure even cooking.
  • Gently mixing the rice with the vinegar dressing prevents mashing and keeps grains intact.
  • Use the rice immediately once cooled for best results; refrigeration can harden sushi rice.

Keywords: sushi rice, how to make sushi rice, perfect sushi rice, Japanese rice recipe, sushi vinegar, rice cooker sushi rice, stovetop sushi rice

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