How to Make Sushi Rice
Fluffy, seasoned sushi rice made with short-grain rice, rice vinegar, sugar, and salt.
Servings: 4 servings
Ingredients
- 3 cups short-grain rice (sushi rice)
- 1/4 cup Japanese rice vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- water for cooking the rice amount as needed per your rice cooker or stovetop method
Instructions
- Rinse the 3 cups of short-grain rice under cold water, swirling and draining until the water runs clear to remove excess starch.
- Cook the rinsed rice using your preferred method: follow your rice cooker’s instructions or cook on the stovetop with enough water for 3 cups of rice (about 4 cups water for some cookers). Cook until tender.
- While the rice cooks, combine 1/4 cup Japanese rice vinegar, 1 tablespoon granulated sugar, and 1 teaspoon salt in a small saucepan; heat over medium and whisk until the sugar and salt dissolve. Remove from heat.
- Transfer the hot cooked rice to a large mixing bowl. Pour the vinegar mixture evenly over the rice and gently fold with a spatula to coat the grains without mashing them.
- Cover the bowl loosely with plastic wrap and let the rice cool to room temperature before using it for sushi.
Equipment
- Large Bowl
- Small Saucepan
- rice cooker or pot with lid
- Spatula
- Measuring cups and spoons
Notes
- Rinse rice until water is clear to improve texture.
- Adjust water amount based on your rice cooker or stovetop method.
- Warm the vinegar mixture only until sugar dissolves; do not boil.
- Fold gently to avoid crushing the rice grains.