how to make sushi rice

Published on: June 25, 2020

The right Sushi Rice is the foundation for any good sushi roll. Using our recipe you will get savory, sticky, perfect sushi rice every time.

Sushi Rice

Before I made sushi for the first time, I didn't know that you had to make a special kind of rice. I used regular, long-grain rice and lets just say I was very disappointed. After doing some research and testing a few methods, I figured out how to make delicious restaurant-level sushi at home! Now I can't wait to share what I've learned so you can have savory, sticky, perfect sushi rice every time.

How is Sushi Rice Different?

The word sushi literally translates to 'sour flavor'. In Japan, people used to preserve fish by wrapping it in fermented rice. The fermented rice would be thrown away when the fish was ready to eat. Eventually, they started adding vinegar to the rice instead of fermenting it to make it last longer. The vinegar-flavored rice tasted good with the fish so people started eating them together. That was the beginning of sushi! Today's sushi rice has a sticky texture and it is flavored with sugar and vinegar. This helps to hold the shape of the roll, and the flavors complement the fillings or toppings.

Close up of California Roll made with Sushi Rice

What Ingredients Do I Need?

Rice – Not all rice is created equal. Look for short-grain white Japanese rice or medium-grain California rice. It should say "sushi rice" right on the bag. If you can't find either of those, Calrose works well in a pinch.
Japanese Rice Vinegar – Rice vinegar adds a rich, savory flavor that complements the fish. If you're in a pinch, substituting apple cider vinegar for rice vinegar is a tasty alternative.
Sugar
Salt

Bowl of sushi rice next to two sushi rolls

Recipe Ideas and Inspiration

Now that you have a solid foundation, what will you make? The possibilities are endless! Check out some of our favorite sushi rice recipes for ideas and inspiration!

Homemade California Rolls
How to Make Spam Musubi
Godzilla Rolls with Shrimp Tempura and Spicy Mayo

My Favorite Sushi Tool

I've made sushi at home so many times over the years. I used to roll it the traditional way, with a bamboo mat. However, a few Christmases ago, my mom gave me a Sushezi Sushi Bazooka. I know it has a crazy name, but it is my favorite way to make sushi now! It is so fast and easy – even my kids can do it! You just load the trays with your ingredients, close the tube, and push out a perfect, tightly-rolled sushi roll! Find it on Amazon HERE.

Featured Reader Feedback

This came out great! Easiest instructions to follow! It was so fun making our own sushi at home!

I was very skeptical of the rice cooking technique, but had never had success with any other method and have nothing but time here in quarantine. It is the best rice I have ever made ever! The texture and moisture levels are perfect. I used bottled sweetened sushi vinegar for the win.

How to Make Sushi Rice

Bowl of sushi rice with California Roll and Sushi Roll

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 Time: 5 minutes

Cook Time: 30 minutes

Resting/Cooling Time: 1 hour 20 minutes

Total: 35 minutes

Serves: 6

3 cups sushi rice It should say "sushi rice" right on the bag. Calrose rice works ok if you can't find sushi rice.
3 cups water
1/4 cups Japanese rice vinegar
2 tablespoons sugar
1 teaspoon salt

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.
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.
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.
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!

If you want to wait a little bit before making your sushi or while you are making the rolls, you can keep the rice at the right temperature by placing it in a large bowl and covering with a damp kitchen towel.

Course: Main Course, Side Dish, Dinner

Cuisine: Japanese

Sushi Rice, Side, Side Dish

Recipe by: Erica Walker