If you’ve ever wondered why sushi at restaurants tastes so perfectly balanced soft, sticky, and subtly sweet. The secret lies in the sushi rice. This seasoned short grain rice is the foundation of everything from California rolls to spicy tuna and veggie hand rolls.
The good news? Making authentic sushi rice at home is easier than you might think. With just a few pantry ingredients and some simple techniques, you can bring restaurant quality sushi to your own kitchen. Whether you’re building beautiful rolls or creating a sushi bowl for dinner, this sushi rice recipe will elevate your homemade creations.
Sushi Rice Recipe
Ingredients You’ll Need to Make Sushi Rice
Here’s what makes sushi rice so flavorful and unique:
- Short-grain Japanese rice Use sushi rice or Calrose for ideal stickiness.
- Rice vinegar Adds that signature tang.
- Sugar & salt Balances the acidity and enhances flavor.
- Optional: Kombu (dried kelp) Traditional umami booster when cooking rice.
Pro Tip: Don’t substitute with jasmine or basmati. They won’t stick properly!
How to Make Sushi Rice (Step-by-Step)
- Rinse the rice thoroughly under cool water until the water runs clear. This removes excess starch and prevents gumminess.
- Cook the rice using a rice cooker, Instant Pot, or stovetop method. Use a 1:1.2 rice to water ratio for best texture.
- Prepare the vinegar mix:
In a small saucepan, gently heat rice vinegar, sugar, and salt until dissolved (do not boil). Let it cool. - Season the rice:
Once the rice is hot and fully cooked, gently fold in the vinegar mix using a wooden spoon or spatula (preferably in a wooden bowl called a hangiri). - Cool it down:
Fan the rice while mixing to cool it evenly and give it that signature glossy finish. Cover with a damp towel until ready to use.
Tips for Perfect Texture & Flavor
- Rinse well seriously, rinse at least 3–4 times!
- Mix gently to avoid smashing the grains.
- Always use a non-metallic bowl (vinegar can react with metal)
- Fan the rice to cool evenly and enhance shine.
How to Store and Use Sushi Rice
- Use freshly made rice for rolls, nigiri, or sushi bowls
- Cover leftover rice with a damp towel and keep at room temp for up to 6 hours
- Avoid refrigerating — it dries out the rice and ruins the texture
- Use leftovers in poke bowls, sushi burritos, or as a rice side dish
Variations & Substitutions
- No rice vinegar? Try white wine vinegar or apple cider vinegar (taste will differ slightly).
- Healthier version: Use brown short-grain rice (slightly firmer texture).
- No sugar added: You can skip sugar, but the flavor will be less balanced.
| Calories | 242 kcal |
| Carbohydrates | 53 g |
| Dietary Fiber | 1 g |
| Sugars | 0 g |
| Protein | 4 g |
| Total Fat | 0.4 g |
| Saturated Fat | 0.1 g |
| Cholesterol | 0 mg |
| Sodium | 2 mg |
| Potassium | 55 mg |
| Calcium | 9 mg |
| Iron | 2 mg |
Recipe FAQ,s
Q: What’s the best rice to use for sushi?
A: Short-grain Japanese rice is best. It becomes sticky without being mushy. Look for bags labeled “sushi rice” or Calrose rice.
Q: Can I make sushi rice ahead of time?
A: You can prep it a few hours in advance. Keep it covered with a damp towel at room temp. Do not refrigerate. It becomes hard and dry.
Q: Is sushi rice the same as sticky rice?
A: Not quite. “Sticky rice” usually refers to glutinous rice (used in Thai desserts). Sushi rice is sticky due to its starch content but is not the same variety.
Q: Can I use a metal bowl to mix the rice?
A: Avoid metal, especially aluminum, as it reacts with vinegar. Use a wooden or plastic bowl instead.
How to Make Perfect Sushi Rice at Home
Ingredients
- Short-grain Japanese rice Use sushi rice or Calrose for ideal stickiness.
- Rice vinegar Adds that signature tang.
- Sugar & salt Balances the acidity and enhances flavor.
- Optional: Kombu dried kelp Traditional umami booster when cooking rice.
Instructions
- Rinse the rice thoroughly under cool water until the water runs clear. This removes excess starch and prevents gumminess.
- Cook the rice using a rice cooker, Instant Pot, or stovetop method. Use a 1:1.2 rice to water ratio for best texture.
- Prepare the vinegar mix:
- In a small saucepan, gently heat rice vinegar, sugar, and salt until dissolved (do not boil). Let it cool.
- Season the rice:
- Once the rice is hot and fully cooked, gently fold in the vinegar mix using a wooden spoon or spatula (preferably in a wooden bowl called a hangiri).
- Cool it down:
- Fan the rice while mixing to cool it evenly and give it that signature glossy finish. Cover with a damp towel until ready to use.
Video
Notes
- Don’t skip rinsing removes excess starch for perfect texture.
- Use seasoned rice immediately for sushi or bowls.
- Keep leftovers in the fridge for 1–2 days, gently reheat with a damp cloth.
