Description
Learn how to make perfect sushi rice every time with this detailed recipe. Whether you prefer the convenience of a rice cooker or the traditional stovetop method, this guide walks you through rinsing, soaking, cooking, and seasoning sushi rice with a flavorful sushi vinegar mix to create the ideal base for sushi rolls and poke bowls.
Ingredients
Units
Scale
Sushi Rice
- 1 1/2 cups sushi rice
- 1 1/2 cups + 1 tbsp water (for rice cooker method)
- 1 3/8 cups (330ml) water (for stovetop method)
Sushi Vinegar
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
Instructions
- Rinse Rice: Place the sushi rice in a large bowl and wash it under running cold water until the water runs clear. Move the rice in a circular motion using your hand to speed up the rinsing process.
- Drain Rice: Carefully discard the rinsing water using a sieve or by pouring it off gently to remove excess water.
- Cook Sushi Rice in a Rice Cooker: Place the rinsed rice with 1 ½ cups plus 1 tablespoon of water (375ml) in the rice cooker bowl. Let it soak for 30 minutes. Turn on the rice cooker using the sushi rice setting if available. Once cooking is complete, turn off the cooker and let the rice sit with the lid closed for 10-15 minutes without opening it.
- Cook Sushi Rice on the Stovetop: Place the rinsed rice and 1 ⅜ cups (330ml) water in a pot. Soak the rice for 30 minutes with the lid on. Bring the pot to a boil with the lid on, then reduce heat to low and cook for 8 minutes without opening the lid. Remove the pot from heat and let the rice sit with the lid on for another 10-15 minutes.
- Make Sushi Vinegar: While the rice is cooking, combine rice vinegar, sugar, and salt in a small saucepan. Bring to a boil, then turn off the heat and stir until the sugar dissolves completely.
- Season Rice: Transfer the cooked rice to a large bowl and pour the hot vinegar mixture over it. Gently toss to combine and evenly coat the rice with the seasoned vinegar.
- Cool the Rice: Cover the bowl with a damp tea towel to prevent drying. Allow the rice to cool at room temperature until it reaches ambient temperature.
- Serve: Use the prepared sushi rice as a base for your favorite sushi rolls or delicious poke bowls.
Notes
- For beginners, the rice cooker method is recommended for consistent results.
- The rice-to-water ratio differs by method: use 1:1.1 for stovetop and about 1:1.25 for rice cooker, but adjust based on your rice cooker’s manual.
- 1 ½ cups (300g) uncooked rice yields enough for 4-5 thick California rolls or 7-8 medium Maki rolls, suitable for 2-4 people.
- Always use freshly cooked sushi rice for sushi—refrigerated leftover rice hardens and is best used in poke bowls or fried rice within 3 days.
Nutrition
- Serving Size: 1/4 recipe (approx. 100g cooked seasoned rice)
- Calories: 180
- Sugar: 4g
- Sodium: 240mg
- Fat: 0.2g
- Saturated Fat: 0g
- Unsaturated Fat: 0.2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
