How to make sushi rice – the complete recipe
Preparing sushi rice may seem complicated, but once you get started, you’ll find out that it is a bit like cooking ordinary rice, but with vinegar added to it, and a dash of Japanese technique. There are four key steps to making sushi rice: washing, soaking, cooking, and seasoning. Let’s review everything you need to know:
Choosing the right rice
Japanese short-grain rice has a higher starch content than long-grain rice and takes a different amount of water than long-grain rice. Short-grain rice is stickier and better for holding its shape when rolled into sushi. Long-grain (‘regular’) rice just isn’t sticky enough for sushi-making. Here is what a bag of sushi rice should look like.
Measuring sushi rice
Prepare 1 cup of sushi rice per 3 sushi rolls. Each roll makes up 6-8 little sushi pieces. 2 rolls are recommended per person, depending on personal preferences. Wash the rice (1 cup = 3 rolls) with running water for 1-2 minutes until there is no more starch coming out of it. For best results, let the rice soak in water for 30 minutes to help soften it.
After washing the rice, place it gently in a pot and add more water than rice. It should be about 1.2:1 in favor of the water. That is 20% more water compared to the rice. Do not add more water or you will end up with dough instead of rice.
Still not sure? Check out our Quantity Calculator.Cooking the rice
Cook the rice on high heat at first, stirring every minute or two until the water boils. Then, lower the heat to low and cover the pot. After 6-8 minutes, check the water level – if there is no more water, only bigger grains of rice in the pot, the rice is ready. If not, check back every minute, making sure not to burn the rice at the bottom.
Quantity calculator
We are here to help with all the calculations. Select how much you will be making, and the calculator will provide you with the quantities. Have a go!
Units:
Taking out the rice
When taking the rice out of the pot, only use a wooden spoon to handle the cooked rice. A metal spoon will cause the rice to be damaged, and it can also react with the vinegar that we will be adding later.
Second, do not scrape the rice out from the bottom of the pot. If it comes out easily, that is great. Otherwise, do not use it. The rice will taste bad. Put it in wooden or plastic bowls to chill.
Seasoning the rice
Rice vinegar mixed with sugar and salt is essential for giving sushi its distinct combination of flavors. If you neglect this part, your sushi won’t quite taste like sushi should. It is not recommended to substitute rice vinegar as most types of vinegar are much too strong. Rice vinegar is more delicate and blends in perfectly with the rice.
How to season the rice
- For 3 cups of dry sushi rice, use 0.5 cup of rice vinegar, 2 tablespoons of sugar, and 2 teaspoons of salt. Use only rice vinegar! Any other kind of vinegar will taste bad. Alternatively, you could use sushi rice seasoning powder.
- Mix together in a small pot on medium heat until all the solids are mixed together.
- Pour the mixture onto the rice and mix well. That should take a minute or two.
- Let the rice cool down for a few minutes until it reaches room temperature. Don’t put the rice in the fridge to make it cool faster – that will damage the rice. You can, however, use a fan, A/C, or put it by the window.
Important tip – Some people prefer less seasoned sushi rice. Also, the strength of rice vinegar can vary depending on the brand. If it is your first time making sushi rice, or you are uncertain, prepare half the amount of seasoning described above. Mix it with the rice and taste.
Trust your own palette if you want to use the full amount or not.
Final thoughts
That’s it, you’ve made it! For the sake of the internet, please take a moment to share your experience in the comments section below. Did it turn out as you expected? Better? Ask any questions you have, somebody will be able to answer, and it might even help other folks with the same question in the future. And most importantly, enjoy making sushi!
First time making sushi. Had to cook the rice a few minutes longer then they called for. Didn’t use all the vinegar mixture called for, but probably will in the future.
Can I use Kikkoman Aji mirin?
This entire site is awesome. I’ve been using it for several years now. It’s so easy to make basic rolls. My toddler loves tomago, avocado and Inari rolls. For 9 little slices at Whole Foods, you’ll pay $6. For $6, I can make 10 times that! Making sushi is also really fun for parties.
Excellent recipe! Worked perfectly and no sake needed.
First time making sushi at home & this recipe is spot on.
Was a bit nervous making the rice but followed the instructions precisely & its spot on, great flavour & a sticky consistency.
Couldnt tell the difference from the professionals. Well done hubby & I.
Dont have rice vinegar what can I use?
Cider vinegar! It’s what I used I just diluted it with a tiny bit of water so it wasn’t so strong
Thanks, the rice is just perfect. Usualy i get upset, now im happy. Happy new year from lithuania!
Labas. My husband and I live in Alytus. We are going to try making sushi. Happy Spring!
Thank you for the Water to rice ratio. I just made this rice, and I feel like I nailed it with this recipe.
How much water did you use exactly compared to rice? Thanks!
A few inches abovr the rice
thanks so much for your advice on how to make sushi rice! I never knew what I needed to add. The first time I made sushi, I just used plain rice (without adding the sugar/salt/rice vinegar mixture). But now, I followed your recipe and wow, it really tasted the way it should — how I’ve tried in Japanese restaurants. Thank you for sharing!
The best sushi rice I had so far! They must include this recipe with every rice pack! The one I have on the back of my pack is complete crap. I’m happy I’ve found this recipe! The texture and the taste are great. I’ve used a silicon spatula and a glass bowl, and it worked fine for me.
Thanks for great recipe!
I cooked the rice tonight but plan to make sushi tomorrow. .. do I wait til room temperature then store in fridge?
never cool the rice below room temperature, that will make it hard and dry. Given that it does not take not long to prepare the rice it is always recommendable to prepare it freshly, it tastes best when it is fresh and still handwarm.
Yes cooking and making same day is best! Helpful hint for rice that has been refrigerated- to soften, moisten a paper towel with water ( make sure wet where water drips a little) cover rice entirely and heat in micro. It will be soft and moist again!
What happens if you put it in a glass or metal bowl?
In fact, you should use wooden bowl according to Japanese. However I really don’t think that it is so important so use the glass one. Regarding the metal bowl, I definitely don’t recommend it. The rice vinegar will react with the metal.
What about using a plastic bowl?
if you dont have a wooden bowl i suggest the best thing to use is a wooden chopping board
Plastic may pick up the flavor of the vinegar. And you want to be careful putting anything super hot, right out of the pan, into plastic. That said, it probably won’t damage the flavor or texture of your rice to use plastic.
Very good, clear, concise directions. The key to good sushi is the rice. I’ve read master sushi chefs take great pride in their ability to create consistently high quality rice.
how can u tell the differents to a cheap mat and a googd mat
tnx
How can i exactly measure one of cup? How much is this ?
Good question! One US cup equals 8 ounce or about 240 ml.
Can the salt be left out?
It won’t taste as good, but if you don’t like salt or have a health concern you can surely leave it out.
Great recipe! I have never made the rice properly. I always just tried using Basmati….never work or tasted like the real deal. Tonight we had Dutch friends over for dinner and we all made sushi rolls for the first time together and then watched Kungfu Panda. lol. It was a blast…super full Asian themed night. And this recipe helped make it all happen. Our guests said it tasted better than in restaurants too! Thanks. Definitely will be keeping it for future reference.
This is the perfect Sushi rice recipe! Loved it. The family loved it so much. It was perfectly easy to make in my rice maker. I added the viniger mix after. Thanks for this great recipe!
Did you use a rice cooker? If so, what measurements did you use?
Very good instruction.
Thank you!
easier way to make sushi
Worked out well
Teriyaki sauce has salt and sugar as ingredients – can it be combined with the vinegar in lieu of the salt and sugar?
No! Your rice will end up the wrong color and it won’t be sushi rice!
Great recipe. Works every time…..
What is the best way to cook sushi rice?
Rice cooker, pressure cooker, pan, or pot?
My aunt is Chinese and makes sushi all the time. She always uses a pressure cooker to make the softness of the rice nice and even. It’s always turns out perfect that way!
Rice cooker always the best. To measure the amount of water to use for cooking use the first line of your middle finger, closest to the fingertip. Place middle finger on the very top surface of rice and water should measure precisely to the line on that finger. Will come out perfect every time! I like mine a little bit drier so I put a little bit less water. We eat rice daily here in Hawaiʻi pretty much. Wē also use short grain rice as opposed to the long grain which is very different in texture and i couldnʻt imagine making sushi with that it doesn’t have the sticky quality that is needed.