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Learn how to make perfect sushi rice at home with easy steps and simple ingredients. Create restaurant-quality sushi rice for all your favorite dishes!
Mastering the Art of Sushi Rice at Home
If you’ve ever wanted to make perfect sushi rice at home, you’re in the right place. I’m here to walk you through every step, from choosing the best ingredients to mastering the seasoning. With a little bit of practice, you’ll be making sushi rice that’s so good, you might just skip the takeout!
I’ve fallen in love with this rice, not just for sushi but for all sorts of dishes. It has a subtle seasoning that enhances the flavors of whatever you pair it with, without overpowering them. Whether I’m making sushi or musubi, I usually have most of the ingredients on hand. Once you’ve got the right ingredients and a few essential tools, you can whip up delicious sushi rice without breaking the bank!
Ingredients for Sushi Rice
You won’t believe how simple it is to make restaurant quality sticky rice at home with just four simple ingredients! Here’s all you need:
- Uncooked Rice – Look for a bag that says “sushi rice” on the label. I have found this at most grocery stores either in the Asian food aisle or with the pasta and rice. Popular brands include Nishiki or Kokuho Rose. If you can’t find sushi rice, Calrose rice is a decent substitute. I’ve used it many times, and while it’s not perfect, it’s a solid alternative.
- Japanese Rice Vinegar – This adds a rich, savory flavor that complements the fish. If you’re in a pinch, apple cider vinegar can work as a tasty substitute.
- Sugar – Just basic granulated sugar.
- Salt – Sea salt, kosher salt, or table salt will all work fine.
- Kombu (dried kelp, optional) – For an even more traditional, umami flavor you can add a 2×2″ square of Kombu to the rice as it is cooking. Kombu is similar to nori (dried seaweed), but thicker and more of an intense flavor. It’s a great way to infuse the rice with even more delicious flavor.
Choosing the Best Rice
The best rice for sushi is, unsurprisingly, called “sushi rice.” It’s a Japanese-style short-grain rice that you can find at Japanese grocery stores or in the Asian food aisle of many supermarkets. If you can’t find it, Calrose rice works in a pinch. Just avoid basmati, jasmine, or any medium or long-grain rice—they’re not sticky enough for sushi. I can usually find the right rice at the grocery store, but if you can’t find it there, check your local Asian market.
Sushi Rice Seasoning
The key to great sushi rice is in the seasoning. Sushi rice has a distinct taste and texture. It should be slightly sweet, tangy, and savory, with a hint of vinegar. I have found actual “sushi vinegar” at the store but I like our seasoning better! You can make sushi vinegar right at home by simply combining rice vinegar, sugar, and salt. It is literally the exact same thing. No need to spend extra for store-bought sushi vinegar.
Some rices have a deeper umami flavor from kombu (dried kelp) being cooked with the rice, but sometimes kombu can be hard to find. In this recipe we make it optional so it is totally up to you if you want to add it or not. As far as texture goes, the rice itself should be tender, yet firm enough to hold its shape when molded into sushi or a ball.
Steps for Making Sushi Rice
- Rinse the Rice: Rinse the rice in a colander or sieve until the water runs clear, then let it drain for an hour. This step is crucial for the right texture, so don’t skip it!
- Cook the Rice: Add rice and water to a rice cooker or large pot. If you are using kombu, add it at this point and allow it to cook with the rice. Cover with a lid and cook according to the recipe instructions. If using an Instant Pot, you can use the “rice” setting or better yet, follow our instructions for Instant Pot Sushi Rice.
- Prepare the Seasoning: While the rice is cooking, heat rice vinegar, sugar, and salt in a small saucepan over medium heat until the sugar dissolves (but don’t let it boil). Remove from heat and let cool to room temperature. You can also add the ingredients to a small bowl and heat it in the microwave. Just remember to allow it to cool to room temp.
- Final Touches: When the rice is finished, spread the cooked rice out onto a baking sheet using a wooden spoon or rice paddle. Sprinkle the vinegar mixture over the rice and mix until all the rice is coated.
- Cool the Rice: Allow to cool on the baking sheet, flipping every once in a while.
- When the rice is completely cooled, it is ready to be made into all kinds of sushi!
Dishes Using Sushi Rice
Sushi rice, also known as shari or sumeshi, is a key component of all kinds of sushi and popular dishes, including:
- Maki (sushi rolls)
- Nigiri
- Hand Rolls
- Chirashi
- Sushi Bowls
- Sushi Bakes
- Sushi Burritos
- Musubi (my kids’ #1 favorite of all time)
You can even use it in poke bowls for a more fragrant base, though traditionally, plain white or brown rice is used.
Reader Reviews
“This came out great! Easiest instructions to follow! It was so fun making our own sushi at home!” – Suzy
“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.” – Pat
Frequently Asked Questions
The word sushi literally translates to ‘sour flavor.’ Sushi rice is seasoned with vinegar, sugar, and salt, giving it a subtle sweet and sour flavor.
Sushi rice is made from short-grain Japanese rice, which is stickier than regular rice varieties, helping it hold together well for sushi rolls or nigiri.
Yes, but it’s not perfect. Calrose rice is a medium-grain rice variety that doesn’t have the exact starch characteristics of a traditional Japanese short-grain rice (such as sushi rice) but it’s close enough to get the job done.
Read Next: How to Make Jollof Rice
Recipe Ideas and Inspiration
Now that you’ve mastered the basics, what will you make next? Check out our favorite sushi rice recipes for more inspiration!
California Rolls
Shrimp Tempura Rolls
Spam Musubi
Easy Sushi Bake
How to Make Sushi Rice
Sushi Rice
Video
Ingredients
- 3 cups sushi rice (It should say "sushi rice" right on the bag. Calrose rice works okay if you can't find sushi rice.)
- 3 cups water
- 1 piece Kombu (dried kelp) (2×2" square, optional)
- 1/4 cup Japanese rice vinegar
- 2 Tablespoons sugar
- 1 teaspoon salt
Instructions
- 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 are using kombu (optional), add it to the rice and water before cooking and allow it to cook along with the rice.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. You may not need all of the vinegar mixture. Just sprinkle it over the rice until it is lightly spritzed. 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!
I love this recipe! Thank you for the helpful hints and tips! I can’t wait to make this!
This came out great! Easiest instructions to follow! It was so fun making our own sushi at home!
How much does 3 cups of rice make?
Most rice triples in size, so 3 cups of uncooked rice would yield 9 cups cooked. You can always half the recipe if you don’t need as much rice.
Can I do 2 cups of rice and reduce accordingly?
Yep!
Can I use apple cider vinegar instead of rice wine vinegar?
It won’t taste quite the same, but it should work okay.
How much rice do you end up with? Three cups seems a lot… how would you half the recipe to make sushi for 2ppl? If I was using one cup of rice for example how much vinagre sugar abs salt would I need? Thanks
Quick question I found sushi vinegar is the amount of that vinegar the same as the one you make??
Yes, it should be!
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.
This is a wonderful recipe.! My kids love sushi rice. I prepared this recipe and they were in heaven. I did not have time to drain the rice for an hour but it was still wonderful after 15 min drain. I halved the recipe and used calrose rice (price was right) and the texture was perfect. I also microwaved the vinegar sugar and salt to dissolve then let it rest to room temp. Best sushi rice I’ve ever made. Thank you!
Hi can you make the sushi rice without the vinigar as im alergic to it
You can, but it won’t have the same taste or consistency.
Absolutely delicious Rice, how long would should it keep if refrigerated? Thinking of sushi lunches during the work week!
I love the recipe! Question: can I just add the vinegar mixture to the rice together and cook? Thanks!!
You risk making the rice too clumpy if you add it sooner and it won’t taste as fresh. You can try it though! You might be just fine but I have never done it that way so I can’t tell you for sure.
Quick question how soon do you have to make the rice before use? I wanted to be ready before my hubby came home but wasn’t sure if I can make in the morning and use this evening or if it can’t sit too long. Thank you in advance. Excited to try this out.
I try to use it as soon as it cools. However, I have stored it in a bowl with a wet dishcloth over it for a few hours and it holds up pretty well.
I made my first ever California roll this evening. I love nigiri, which is my ultimate goal, but I wanted to start with something that is cheaper and allowed me ample practice with both the making & working with sushi rice. I use Botan calrose rice and it was perfect. It tasted great & had a wonderful texture. I made extra of the seasoned vinegar & it is amazing on the left over cucumber slices. I’m thrilled with my first experience & will definitely continue to work towards making salmon & tuna nigiri.
Hi Rachelle- so happy to hear this rice was a success for you! Once you get California Rolls down, nigiri should be no problem! Thanks so much for the 5-stars!
My sushi rice finally came out perfect when I follow your recipe and instructions. Now my and I can enjoy a hand roll with any filling!
So glad this rice worked so well for you! Hand rolls are the best! You should be able to make quite a few with this recipe. 🙂
It was a great rice recipe. I have pinned it and I am on my way to sushi making heaven. Thanks!
so glad you liked it! Hopefully you were able to make some good sushi with it!
This sushi rice recipe takes more involvement than most recipes, but I keep coming back to it because it is the best! It comes out perfect every time. I have started heating the vinegar, sugar and salt in the microwave to make it easier.
Thank you so much for this nice comment! Yes, it is more involved but I agree, it’s the only way it comes out just right. 🙂 Great idea to microwave the vinegar, sugar, and salt together!
sounds good but u dont need to drain the rice
Why does the recipe talk about drain the rice for an hour but in the comments you talk about soaking for an hour.
You wanna fix that?
The recipe is correct. The rice will still soak up some water, even while the excess if being drained off.
wow! It looks yummy. Thanks for nice recipes..I really can not wait to try it out.
When the recipe calls for 3 cups of rice… is that a standard cup or a “rice cup” which is less than a standard measuring cup?
Thanks for asking, Barbara! The recipe calls for a standard cup of rice.
Hi,
Quick question, I am done swirling the rice in cool water and I let it stand for an hour.
Does the recipe call for 3 cups of uncooked rice and 3 cups of water? By looking at the cooking instructions on the calrose package it seems like this is not enough water.
Love your site. Thank you,
Romy
It should be enough water. The rice should have absorbed up a bunch of water during that hour so you will only need the 3 cups to finish cooking. It has always come out great for me that way!
Perfect – although I wasn’t sure whether to drain or soak – I drained and it was a little dry next time I soaked and it was perfect. It’s quite hard fanning and drizzling and ‘cutting’ the rice so I employed my wife Sue – my “Sue Chef”
Hi! I made the rice by your cooking instructions and the rice was not cooked. It was 1/2c light of water and not enough cook time. I would suggest changing the recipe to cook the rice via instructions on the bag and then follow the rest of your recipe. Going to try again tonight!
Did you let the rice sit in the colander for 1 hour? That step helps soak the rice a little bit before cooking. Sorry yours didn’t turn out!