Sushi Rice Recipe

This basic sticky sushi rice recipe is easy to make in a rice cooker, Instant Pot, or on the stovetop. Perfect for making sushi, poke bowls, onigiri and more!

I’ve been looking forward to this series of posts for awhile now. But before we dive into a full tutorial on how to make my favorite easy maki rolls, there’s an essential first step that we all need to master first — how to make sushi rice.

This classic vinegared (“sushi” literally means “sour-tasting” in Japanese), firm, sticky, short-grain white rice is the foundation for all sushi. And, at least in my opinion, it’s one of the main factors that separates the so-so sushi from the stellar sushi. The good news for us is that excellent sushi rice is quite easy to make at home in either a rice cooker, pressure cooker or on the stovetop. And all you need to make it are five basic ingredients!

I admittedly go the non-traditional route and just use a basic mixing bowl and spatula for the rice-folding process, which is a method that has always works just fine for us. But if you would like to make your sushi rice the traditional Japanese way, I have included options below for how to use a wooden hangiri, rice paddle and a fan to fold and cool your sushi. Whichever method you choose, the end result will be a delicious batch of seasoned sticky rice that will work perfectly in your favorite recipe for sushi, poke bowls, onigiri and more.

Sushi Rice

Learn how to make authentic sushi rice either in a rice cooker, pressure cooker or on the stovetop! See notes above for possible variations too.

Prep: 5min

Total: 35min

Yield: 4

Ingredients:

• 2 cups Japanese short-grain rice (“sushi rice”)
• 2 cups water
• 4-inch square of kombu (optional)
• 1/4 cup unseasoned rice vinegar
• 4 teaspoons sugar (or honey)
• 1 teaspoon fine sea salt

Instruction:

1. Rinse the rice with cold water in a large fine mesh strainer for 1-2 minutes, or until the water runs very clear. Drain well.
2. See details in the notes below for how to cook the rice either on the stovetop, in a rice cooker, or in the Instant Pot.
3. While the rice is cooking, heat the rice vinegar, sugar and sea salt together in a small saucepan over medium-high heat until the mixture nearly reaches a simmer. Remove from heat and whisk until the sugar has dissolved. (Alternately, you can just heat the mixture in the microwave if you prefer.)
4. Once the rice is cooked, transfer the rice immediately to a large mixing bowl and drizzle it evenly with the sushi vinegar. Use a spatula to very gently fold the rice — more of a slicing and lifting motion, rather than stirring and smooshing — until the vinegar is evenly mixed into the rice.
5. Cover the mixing bowl with a damp towel so that it is touching the surface of the rice, which will help prevent the rice from drying out. Let it cool on the counter (or in the refrigerator) until it reaches room temperature.
6. Use the rice immediately in a recipe, or transfer to an airtight food storage container and refrigerate for up to 3 days.

Sushi Rice

Follow Alton’s Brown recipe for foolproof Sushi Rice from Good Eats on Food Network, and let rice vinegar, sugar and salt take ordinary rice to tasty heights.

Prep: 0 5min0

Total: 0 1h15min0

Yield: 4 cups

Serving Size: 1 of 6 servings

Nutrition Facts: servingSize 1 of 6 servings, calories 251, Fat 0g, Saturated Fat 0g, Carbohydrate 56g, Fiber 0g, Sugar 4g, Protein 4g, Cholesterol 0mg, Sodium 356mg

Ingredients:

• 2 cups sushi or short grain rice
• 2 cups water, plus extra for rinsing rice
• 2 tablespoons rice vinegar
• 2 tablespoons sugar
• 1 tablespoon kosher salt

Instruction:

1. Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.
2. Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
3. Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi or sashimi.

Sushi Rice

Sushi Rice is super easy to make at home! With just FOUR simple ingredients, the possibilities with this scrumptious Sushi Rice recipe are endless!

Prep: 5min

Total: 35min

Serving Size: 1 serving

Nutrition Facts: calories 360 kcal, Carbohydrate 80 g, Protein 6 g, Fat 1 g, Saturated Fat 0.1 g, Sodium 400 mg, Fiber 3 g, Sugar 4 g, unSaturated Fat 0.4 g, servingSize 1 serving

Ingredients:

• 3 cups sushi rice (It should say “sushi rice” right on the bag. Calrose rice works okay if you can’t find sushi rice.)
• 3 cups water
• 1/4 cup Japanese rice vinegar
• 2 Tablespoons sugar
• 1 teaspoon salt

Instruction:

1. 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.
2. 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.
3. 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.
4. 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!

How To Make Sushi with Iron Chef Morimoto

FAQ

What is secret of sushi rice?

How much sushi vinegar for 1 cup rice?

Do you put vinegar before or after sushi rice?

Can you make sushi out of normal rice?