Sushi Rice

This straightforward sushi rice recipe gives you perfectly seasoned, slightly glossy rice ready for rolls, nigiri, or rice bowls.

Print Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course Main Course, Side Dish

Cuisine Japanese

Servings 4 servings

Ingredients

Key Ingredients

2 cups sushi rice short-grain Japanese rice is best; do not substitute long-grain
2 cups water
1/4 cup rice vinegar unseasoned
2 tablespoons sugar white granulated; honey or alcohol-free mirin can be alternatives
1 teaspoon salt

Instructions

Preparation

Rinse the rice under cold running water. Swirl and drain, repeat until the water runs clear.
Place the rinsed rice and 2 cups water into your rice cooker. Level the rice and start the cooker.
While the rice cooks, combine the rice vinegar, sugar, and salt in a small saucepan. Warm gently, stirring, until the sugar and salt fully dissolve. Do not boil. Remove from heat and let it cool slightly.

Cooking

When the rice finishes cooking, transfer it to a large, preferably shallow bowl.
Pour the vinegar mixture evenly over the hot rice. Using a rice paddle or spatula, fold the seasoning into the rice with gentle slicing motions.
Fan the rice (or let it sit uncovered) while folding to bring it to room temperature quickly and give it a glossy finish.

Serving

Use immediately for sushi rolls or nigiri. If not using right away, keep covered at room temperature for up to a few hours.

Notes

Sushi rice left at room temperature can host bacteria growth when combined with raw fish; follow safe food handling practices and consume sushi within recommended time frames when paired with raw seafood.

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