Perfect Sushi Rice Recipe
Foolproof Rice Cooker Method
Learn how to make perfect sushi rice with an easy step-by-step guide. This sushi chef-approved method using a rice cooker ensures perfect results every time!
Sushi Rice: The Foundation of Every Great Roll
Did you know that the word “sushi” means vinegar-dressed rice? That’s right—the rice is the true foundation of sushi, making it THE most important element of every sushi creation.
When I first started making sushi rice, the process felt complicated and intimidating. I followed a recipe from a Japanese cookbook that involved weighing down the pot lid, timing what felt like an oddly specific interval, and fanning the rice as if my life depended on it. (My first attempts at sushi rice—before I knew better). While that method was nerve wracking, it often did yield delicious results. But I was incredibly relieved to learn in sushi school that with the right technique and equipment, the process is much easier.
The best piece of equipment for preparing perfect sushi rice is a rice cooker. It’s hands down the most reliable way to achieve perfectly cooked, toothsome grains that spread and shape easily when making sushi. A rice cooker eliminates guesswork, and you don’t need an expensive model to get great results. For over a decade, my go-to home rice cooker was a small, $12 drugstore find that worked like a charm! If you’re serious about leveling up your homemade sushi, start with a rice cooker.
Still not convinced? If you prefer a stovetop method, be sure to use the Stovetop Sushi Rice Recipe, as the water-to-rice ratio and technique differ from rice cooker methods.
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About the Author
Marisa Baggett
Hi! I’m Marisa, a sushi chef, storyteller, and plant-based recipe creator. My passion is reimagining Japanese flavors through a plant-based lens while sharing the stories behind the food. Whether you’re here for a quick recipe or a deep dive into culinary creativity, I hope you leave inspired!
Sushi Rice FAQs & Pro Tips
What kind of rice should I use?
Always buy short or medium grain Japonica or California rice. These varieties have the right texture and stickiness needed for sushi. Other types, like Jasmine or basmati, won’t yield the same results.
Short-grain rice is often labeled “premium rice” and is commonly found at Asian markets or online retailers.
Medium-grain rice is frequently labeled “sushi rice” and is more widely available in grocery stores.
How long will it take to make sushi rice?
Expect the entire process to take about 90 minutes, though much of that time is hands-off. Use that downtime to prep your sushi fillings and toppings, so you’re ready to roll once your rice is done!
Can I make sushi rice ahead of time?
Sushi rice is best enjoyed fresh, but if needed, cover it with a damp towel and keep it at room temperature for up to 4 hours. Ideally, you’ll use it within this window for the best flavor and texture.
How do I store leftover sushi rice?
Sushi rice is best eaten the day it is made, but if you have leftovers, store in the refrigerator for up to 2 days. Refrigeration will dry out the grains a bit, so before using, add a splash of water and microwave for 30 to 45 seconds to refresh the texture.
For the best results, use leftover sushi rice for sushi bowls or onigiri rather than sushi rolls, as the rice will have lost some of its ability to spread evenly.
Can I use seasoned rice vinegar?
Making your own seasoned sushi vinegar makes a bigger difference than you might think! Store-bought versions are often sweetened with corn syrup and lack the bold, balanced flavor needed for authentic sushi rice.
My 3-ingredient sushi vinegar is simple: unseasoned rice vinegar, sugar, and salt—and unlike many recipes, it’s not heated. This preserves its punchy flavor, so you’ll need less of it to season your rice.
Bonus: It keeps for a month in the pantry, making it a great staple for marinated vegetable salads—or, of course, your next sushi adventure!
How to Make Sushi Rice
Step 1: Rinse the Rice
✔️ Place the rice in a bowl and rinse under cold water while swirling with your hand.
✔️ Repeat until the water runs almost clear (about 3-4 times).
✔️ Place the rice in a colander and allow it to drain for 10 minutes.
Step 2: Cook the Rice in a Rice Cooker
✔️ Add the rinsed rice and measured water to a rice cooker.
✔️ Start the cooking cycle and let it steam for the full 40 minutes—even if the cooker finishes early.
Step 3: Prepare the Sushi Rice Vinegar Dressing
✔️ While the rice is cooking, mix the rice vinegar, sugar, and salt in a small bowl. Try to dissolve as much as possible by stirring, but it’s okay if it doesn’t all dissolve.
Step 4: Season the Rice
✔️ Transfer the cooked rice to a non-metal bowl or a large, flat wooden cutting board with a rim.
✔️ Drizzle Sushi Rice Vinegar Dressing over the rice. You may add more to taste.
✔️ Gently fold (don’t stir) the rice with a wooden paddle to evenly coat.
✔️ Let the rice cool to room temperature before using. No need to fan the rice unless you're in a hurry—it cools quickly on its own!
Perfect Sushi Rice Recipe
Time: 90 minutes Makes: about 5 cups
The secret to restaurant-quality sushi at home begins with perfect sushi rice. This easy, foolproof recipe teaches you how to make authentic sushi rice with the ideal balance of sweetness, tanginess, and texture. Whether you're crafting classic sushi rolls, sushi bowls, or sushi-inspired appetizers, this sushi rice is your essential first step.
Ingredients:
2½ cups short-grain sushi rice
2½ cups water, minus 3 Tablespoons
¼ cup rice vinegar
1½ tablespoons sugar
½ teaspoon salt
Instructions:
Rinse the sushi rice under cold water until the water runs almost clear (usually 3-4 rinses). Drain thoroughly.
Add the drained rice and measured water (2½ cups water, minus 3 Tablespoons) to a rice cooker. Cook for exactly 40 minutes. Most likely your rice cooker will stop cooking. Do not lift the lid as the remaining time your rice will continue to steam.
While the rice cooks, prepare the Sushi Rice Vinegar Dressing. Place the rice vinegar, sugar, and salt in a bowl and whisk well. Try to dissolve as much as possible by whisking, but it’s okay if it doesn’t all dissolve.
Transfer the cooked rice to a large bowl or large, flat wooden cutting board with a rim. Start by drizzling half of the Sushi Rice Vinegar Dressing over the cooked rice. Use a rice paddle (often included with the purchase of a rice cooker!) or wooden spoon to gently fold in the dressing. You want to break any large clumps of rice without smashing the grains. Continue to add the rest of the dressing in small amounts until you have used it all and the rice is thoroughly coated.
All the rice to cool to room temperature. You may speed the process, if desired, by fanning it.
Cover with a damp, lint-free cloth. Use within 4 hours.
Try This!
Now that you have Perfect Sushi Rice, you’re ready to roll! Try this next:
Are You Ready to Roll?
Mastering sushi rice is a great start, but the real magic happens when you start rolling! If you’re ready to craft restaurant-worthy plant-based sushi in your own kitchen, my on-demand Plant-Based Sushi Rolls Masterclass will walk you through everything you need to know—step by step.
