Ever wondered why your homemade sushi doesn’t taste quite like the one from your favorite Japanese restaurant? The secret lies in the sushi rice. This sticky, slightly sweet, and tangy rice is the true heart of sushi. Whether you’re making rolls, nigiri, or poke bowls, mastering sushi rice will take your cooking to a whole new level.
In this guide, I’ll walk you through my personal sushi rice recipe—tried, tested, and tweaked over the years in my restaurant kitchen. It’s simple, flavorful, and will bring authentic Japanese taste to your home.
Quick Facts
Here’s a quick snapshot to get you started:
| Course | Side Dish |
|---|---|
| Cuisine | Japanese |
| Difficulty | Easy |
| Servings | 4 |
| Prep Time | 10 minutes |
| Cooking Time | 20 minutes |
| Calories | 242 per serving |
Equipment Needed
Before we dive into the cooking, let’s gather everything you’ll need. Trust me, having the right tools makes a big difference in the final texture.
- Fine mesh strainer: For thoroughly rinsing the rice
- Medium pot with lid (or rice cooker): To cook the rice evenly
- Wooden or silicone rice paddle: For gentle mixing (avoid metal—it crushes the grains)
- Large mixing bowl (preferably wooden or glass): For seasoning the rice
- Fan or small paper/card: To cool and shine the rice
- Measuring cups and spoons: Precision matters here!
- Small saucepan: For preparing the sushi vinegar
Optional but helpful:
- Rice cooker: Makes cooking much easier if you have one
- Hangiri (wooden tub): Traditional tool for mixing and cooling sushi rice, but a bowl works just fine
Ingredients
Here’s what you’ll need:
- 2 cups Japanese short-grain rice (sushi rice)
- 2 cups water (plus more for rinsing)
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- Optional: 1 piece kombu (dried kelp) for added umami flavor
Instructions
Let’s break this down step-by-step:
- Rinse the rice: Place rice in a bowl and rinse under cold water, swirling with your hand. Repeat 3–4 times until the water runs mostly clear. This removes extra starch for better texture.
- Soak: After rinsing, soak rice in clean water for 30 minutes. Drain before cooking.
- Cook the rice: Add rice and 2 cups of water to a pot (or rice cooker). If using kombu, add it now. Bring to a boil, reduce heat to low, cover, and simmer for 18–20 minutes. Let it rest covered for another 10 minutes.
- Make the sushi vinegar: In a small saucepan, heat vinegar, sugar, and salt over low heat. Stir until sugar and salt dissolve. Don’t boil. Remove from heat and let it cool slightly.
- Season the rice: Transfer hot rice to a mixing bowl. Gently fold in sushi vinegar using a rice paddle. Do not stir roughly—use a cutting and folding motion.
- Cool the rice: While mixing, fan the rice or let it cool naturally to room temperature. This helps give it a glossy look.
Essential Note:
Never refrigerate sushi rice. It hardens and ruins the texture. Always use it fresh and slightly warm (not hot) for best results.
