Sushi Rice That'll Make You Look Like a Pro! 🍣✨
Ready to impress everyone? RiceSensei's authentic Japanese sushi rice recipe is easier than you think. Restaurant-quality results guaranteed!
45 minutes
Total time
4-6 servings
Makes 3 cups
Intermediate
Skill level
Ingredients
High-quality ingredients are essential for authentic sushi rice
For the Rice:
- Japanese short-grain rice1.5 cups (300g)
- Water1.75 cups
For the Seasoning (Su-meshi-zu):
- Rice vinegar1/4 cup (60ml)
- Sugar2 tablespoons
- Salt1 teaspoon
Essential Equipment
Traditional tools for the best results
Hangiri (wooden sushi tub)
Or large wooden/glass bowl
Shamoji (rice paddle)
Wooden spoon works too
Fine-mesh strainer
For rinsing rice
Heavy-bottomed pot
With tight-fitting lid
Kitchen towel
For covering rice
Step-by-Step Instructions
Follow these traditional techniques for authentic sushi rice
Rinse the Rice
Place rice in a fine-mesh strainer and rinse under cold water, gently rubbing the grains with your hands. Continue rinsing until the water runs clear (usually 3-4 times). This removes excess starch and prevents sticky rice.
💡 Tip: The water should be almost completely clear when done.
Soak the Rice
After rinsing, let the rice drain for 30 minutes. Then combine rice and water in your pot. Let it soak for 30 minutes before cooking. This ensures even cooking.
💡 Tip: Use the 1:1.2 ratio - for every cup of rice, use 1.2 cups of water.
Cook the Rice
Bring rice and water to a boil over medium-high heat. Once boiling, reduce heat to low, cover with a tight-fitting lid, and simmer for 18 minutes. Do not lift the lid during cooking.
💡 Tip: You should hear gentle bubbling sounds, not vigorous boiling.
Rest the Rice
After 18 minutes, remove from heat but keep the lid on. Let the rice rest for 10 minutes. This allows the rice to finish cooking with residual steam.
💡 Tip: Resist the urge to peek - this step is crucial for perfect texture.
Prepare the Seasoning
While rice cooks, combine rice vinegar, sugar, and salt in a small saucepan. Heat gently until sugar and salt dissolve completely. Let cool to room temperature.
💡 Tip: Don't boil the mixture - just warm enough to dissolve the sugar.
Season the Rice (Shari)
Transfer hot rice to your wooden bowl. Gradually add seasoning while using cutting and folding motions with your paddle. Use a fan or have someone fan the rice while mixing to cool it quickly.
💡 Tip: Use cutting motions, never stirring - this prevents breaking the grains.
Cool to Body Temperature
Continue fanning and gently mixing until rice cools to body temperature (about 37°C/98°F). Cover with a damp towel until ready to use. Use within 2-3 hours for best quality.
💡 Tip: Properly made sushi rice should be glossy and at body temperature.
Professional Tips
- Use only Japanese short-grain rice varieties like Koshihikari or Calrose
- The wooden bowl helps absorb excess moisture and adds subtle flavor
- Taste and adjust seasoning - some prefer slightly more sugar or salt
- Make seasoning stronger than you think - rice will absorb and mellow flavors
Common Mistakes to Avoid
- Don't use long-grain rice - it won't achieve the proper texture
- Never stir the rice while cooking - it creates a gluey texture
- Don't add seasoning to hot rice - it will cook the vinegar
- Avoid refrigerating sushi rice - it ruins the texture
Storage & Best Uses
Storage Tips:
- • Use within 2-3 hours of preparation for best quality
- • Cover with damp towel to prevent drying
- • Store at room temperature, never refrigerate
- • If you must store longer, keep in a rice cooker on warm setting
Perfect For:
- • Nigiri sushi (hand-pressed sushi)
- • Maki rolls (California rolls, spicy tuna, etc.)
- • Chirashi bowls (scattered sushi)
- • Onigiri (rice balls)
- • Temaki (hand rolls)
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