How to Make Sushi Rice
Without a Rice Cooker (Stovetop Method)
No rice cooker? No problem! Learn how to make sushi rice on the stovetop with this method.
Making Sushi Rice on the Stovetop
If I still can’t convince you to get a rice cooker—it truly is the easiest way to make sushi rice—you can still achieve great sushi rice on the stovetop with the right technique. (For a completely foolproof method, try the Perfect Sushi Rice Recipe made with a rice cooker.)
The stovetop method shares many similarities with using a rice cooker: you'll need the same type of rice and follow the same rinsing process. However, where they differ is in the details—stovetop sushi rice requires a soaking period before steaming and a slightly different rice-to-water ratio.
With careful monitoring, you can still produce good sushi rice.
Let’s get started!
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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!
Stovetop Sushi Rice FAQs & Pro Tips
What’s the difference between rice cooker and stovetop sushi rice?
The water ratio differs—stovetop needs exact timing to prevent mushy rice.
A rice cooker automates the process, while stovetop requires hands-on attention.
Stovetop can be tricky, but works great with practice!
What pot is best for stovetop sushi rice?
A heavy-bottomed, lidded pot like a Dutch oven or Japanese donabe, clay pot, helps with even heat distribution.
What type of rice is best for stovetop sushi rice?
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 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.
How to Make Sushi Rice (Stovetop)
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).
Step 2: Soak the Rice
✔️Add the rice and measured water to a heavy-bottomed pot. Let it soak for 15 minutes before cooking.
Step 2: Cook the Rice
✔️Cover the pot with a tight-fitting lid. Turn the heat to medium high. Without lifting the lid, listen for the water to come to a boil.
✔️Once boiling, reduce to the lowest setting and cook for 18-20 minutes (Do not lift the lid!)
✔️At this point, all water should be absorbed.
Crucial Step: After turning off the heat, let the rice steam for an additional 15 minutes without lifting the lid. This ensures even moisture distribution.
Step 3: Prepare the Sushi Vinegar
✔️ While the rice is cooking, mix the rice vinegar, sugar, and salt in a bowl until mostly dissolved.
Step 4: Season the Rice
✔️ Transfer the cooked rice to a large, non-metal bowl or large cutting board with a rim.
✔️ Drizzle sushi rice vinegar dressing over the rice.
✔️ 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!
Stovetop Sushi Rice Recipe
Time: 1 hour 50 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
¼ cup rice vinegar
1½ tablespoons sugar
½ teaspoon salt
Directions:
Rinse the sushi rice under cold water until the water runs clear (usually 3-4 rinses).
Soak the rice: Place rice and measured 2 ½ cups water in a heavy bottomed pot. Allow rice to soak for 15 minutes.
Cover the pot with a tight-fitting lid. Turn the heat to medium high. Without lifting the lid, listen for the water to come to a boil. Once boiling, reduce to the lowest setting and cook for 18-20 minutes (Do not lift the lid!)
Once boiling, reduce to the lowest setting and cook for 18-20 minutes (Do not lift the lid!) At this point, all water should be absorbed. Remove pot from the heat and let the rice steam for an additional 15 minutes without lifting the lid. This ensures even moisture distribution.
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.
