How to Make Perfect Sushi Rice: A Step-by-Step Japanese Technique

Perfect Sushi Rice: The Ultimate Japanese Side Dish

Sushi rice is the foundation of delicious sushi rolls and nigiri—master this recipe and you’ll have perfectly seasoned, fluffy rice every time.

Ingredients for Sushi Rice

• 2 cups uncooked sushi rice
• 2 cups water
• ⅓ cup rice vinegar
• 2 tablespoons granulated sugar
• 1 teaspoon fine sea salt

How to Make Sushi Rice

1. Rinse the rice: Place 2 cups sushi rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch for a non-sticky result.
2. Soak: Transfer rinsed rice to a bowl and cover with cold water. Let soak for 10 minutes, then drain well.
3. Cook the rice: In a medium pot, combine soaked rice and 2 cups water. Bring to a gentle boil over medium-high heat, then reduce to low, cover, and simmer for 18 minutes.
4. Steam: Remove from heat and keep covered for 10 minutes to let the rice finish steaming.
5. Prepare sushi vinegar: In a small saucepan, heat ⅓ cup rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt until sugar dissolves. Do not boil.
6. Season the rice: Transfer hot rice to a wide, shallow bowl (a hangiri or wooden bowl is ideal). Drizzle the vinegar mixture evenly over the rice.
7. Fold and cool: Using a wooden paddle or spatula, gently fold the rice—cutting motions rather than stirring—to coat each grain. Fan the rice as you fold to help it cool and develop a glossy sheen.
8. Serve or use: Keep the seasoned sushi rice covered with a damp cloth until ready to use in maki rolls, nigiri, chirashi bowls, or onigiri.

Chef’s Tips & Tricks

• Rinsing is key: Clear rinse water equals perfect texture.
• Wooden tools: A hangiri and shamoji (wooden spatula) help absorb moisture and prevent sticking.
• Fan for shine: Fanning as you fold gives sushi rice that signature glisten.
• Serving temperature: Use rice at body temperature for best adhesion when making sushi rolls.

Prep Time: 5 m | Cook Time: 20 m | Total Time: 25 m | Servings: 15

Nutrition (per serving): 112 calories; 24 g carbs; 2 g protein; 1 g fat; 3 g sugar; 158 mg sodium; 1 g fiber.

With this foolproof method, you’ll always have restaurant-quality sushi rice on hand—now that you have mastered this sushi rice, roll, shape, and savor your creations!