Perfect Sushi Rice Every Time
Learn to make glossy, tender sushi rice with balanced sweetness and acidity using simple techniques for rinsing, cooking, and seasoning for flawless sushi base every time.
Equipment
- 1 rice cooker optional, alternatively use a pot
- 1 small saucepan
- 1 large shallow bowl preferably wooden
- 1 spatula or rice paddle
- 1 fan optional, to cool rice and add shine
Ingredients
- 1 1/2 cups sushi rice
- 1 1/2 cups plus 1 tbsp water rice cooker method
- 1 3/8 cups 330 ml water (stovetop method)
- 1/4 cup rice vinegar
- 2 tbsp sugar
- 1 tsp salt
Instructions
- Rinse the sushi rice under cold water by gently swirling; repeat until water runs mostly clear, about 3 to 4 times, then drain and let sit for 5 to 10 minutes.
- For rice cooker: add rinsed rice and 1 1/2 cups plus 1 tablespoon water; cook on white rice setting, then let stand covered for 10 minutes.
- For stovetop: add rinsed rice and 1 3/8 cups water to a pot; bring to a gentle boil, reduce to low heat, cover, and simmer for 15 minutes without lifting the lid; remove from heat and let stand covered for 10 minutes.
- In a small saucepan over low heat, combine rice vinegar, sugar, and salt; stir until dissolved without boiling; cool to room temperature.
- Transfer the hot rice to a large shallow bowl, preferably wooden; gradually drizzle the sushi vinegar over rice.
- Gently fold and slice through the rice with a spatula or rice paddle to mix, avoiding mashing; fan the rice while mixing to cool slightly and create a glossy finish.
Notes
- Use only short-grain sushi rice for best texture.
- Rinse rice thoroughly to remove excess starch.
- Always allow rice to rest after cooking.
- Use rice at room temperature, not refrigerated, for sushi.
- Best eaten fresh, same day; store covered with damp towel if needed.
- Avoid refrigeration to prevent rice from hardening.