How to Make Perfect Sushi Rice at Home
Fluffy, slightly sticky rice seasoned with rice vinegar, sugar, and salt perfect for rolling sushi, making bowls, or serving with Japanese dishes. This homemade sushi rice recipe is easy to follow and gives you restaurant-quality results 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.