How to Make Sushi Rice

The Ultimate Guide to How to Make Sushi Rice

If you want to make sushi rice that holds together beautifully in sushi rolls, nigiri sushi, or rice balls, mastering the art of cooking sushi rice is essential. The key to achieving that sticky texture starts with selecting the right rice—Japanese short grain rice or premium short grain rice—and properly seasoning it with a delicate balance of seasoned rice vinegar, sugar, and salt. Whether you use a rice cooker, Instant Pot, or a stovetop method, learning how to prepare sushi rice will elevate your homemade sushi to restaurant-quality perfection.

In this guide, we’ll walk you through a sushi rice recipe that ensures perfect homemade sushi rice every time. You’ll learn how to rinse rice with cold running water until the water runs clear, soak it for the ideal time, and cook it to perfection using rice cooker instructions or a small saucepan.

We’ll also cover the secrets of seasoning with Japanese rice vinegar, unseasoned rice vinegar, or seasoned sushi vinegar—making sure the vinegar, sugar, and salt dissolve into a flawless vinegar mixture.

Whether you’re making California sushi rice, sashimi-grade fish dishes, or simply using leftover sushi rice for rice balls, this step-by-step guide will help you achieve well-seasoned rice with the ideal balance of flavors. Plus, we’ll discuss common mistakes, like using too much vinegar, skipping the fine mesh sieve when rinsing, or selecting long grain rice instead of the correct short grain white rice.

A Brief History of Sushi Rice

The origins of sushi rice date back over a thousand years to ancient Japan, where fish was preserved using fermented rice. This method, called narezushi, involved packing fish with cooked rice and allowing it to ferment over time. While the rice was initially discarded, the technique evolved, leading to vinegar-seasoned rice being consumed along with the fish.

During the Edo period (1603–1868), sushi vinegar (a blend of Japanese rice vinegar, sugar, and salt) replaced fermentation, speeding up the process and giving birth to nigirizushi—the hand-pressed sushi we recognize today.

As sushi gained popularity, chefs refined the art of making sushi rice, perfecting the balance of seasoned sushi vinegar to create a flavorful, slightly sticky texture ideal for sushi rolls, nigiri, and rice balls.

Today, perfect sushi rice remains the foundation of homemade sushi, crafted using Japanese short grain rice, carefully rinsed to remove excess moisture, and precisely cooked for the best texture. Whether you’re preparing California sushi rice or traditional Japanese rice, understanding its rich history helps appreciate the craftsmanship behind every bite.

Ready to create the best sushi rice? Let’s dive into the process and make every batch of cooked rice a foundation for delicious homemade sushi!

How to Make Sushi Rice

Learning how to make sushi rice is one of the first things a sushi chef will master. It’s rumored that an apprentice may spend years perfecting cooking sushi rice before ever handling sashimi-grade fish!

Luckily, at home, you don’t need years of practice. By following these simple steps, you can achieve perfect homemade sushi rice with the ideal sticky texture for sushi rolls, nigiri sushi, or even rice balls.

What You’ll Need

To make the best sushi rice, gather the following ingredients and tools:

• Short grain rice (or medium grain rice; look for terms like “extra fancy” or “premium short grain rice”)

• Rice cooker (or small saucepan for stovetop cooking)

• Measuring cup (larger than 1 cup)

• Large bowl or wooden bowl (sushi oke)

• Large bamboo spoon or wooden spoon (rice paddle)

• Kitchen sink

• Cold running water

How to Make Sushi Rice: Washing the Rice

Each time you prepare sushi rice, washing it is crucial to remove excess moisture and starch. This ensures a sticky texture without becoming mushy.

1. Ensure your rice cooker is clean. If it’s brand new, wash it first.

2. Add the desired amount of Japanese short grain rice to the cooker’s metal bowl.

3. Fill the bowl with cold water until the rice is covered by at least an inch.

4. Use your hand to stir the rice in a circular motion until the water turns cloudy.

5. Drain carefully, ensuring no rice is lost.

6. Repeat this process at least three times (or one rinse per cup of rice).

7. Fill the rice cooker bowl with fresh water up to the appropriate marked line (e.g., if you used 3 cups of short grain white rice, fill to line 3).

Traditional sushi chefs rinse until the water runs clear, but this is not always necessary—washing until the water is only slightly cloudy is sufficient.

📌 Sushi Tip: Different rice cooker instructions may vary. Some come with a proprietary measuring cup, so always refer to the manual to ensure correct measurements.

How to Make Sushi Rice: Cooking the Rice

Now that the rinsed rice is prepped, it’s time to cook. Whether you use a rice cooker, Instant Pot, or small saucepan, the goal is to create perfect sushi rice.

If using a rice cooker, press the appropriate setting and let the rice cook.

For stovetop cooking, bring water and grain rice to a boil on medium-high heat, then reduce heat, cover, and let simmer for about 15 minutes.

Once done, let the cooked rice sit covered for an additional 10 minutes before fluffing.

How to Make Sushi Rice: Seasoning & Cooling

After the hot rice is ready, it’s time to season it with sushi vinegar to transform it into well-seasoned rice.

Making the Vinegar Mixture (“Su”)

The secret to making good sushi rice lies in properly seasoning it with a vinegar mixture. The sushi vinegar blend consists of:

• 4 parts Japanese rice vinegar (or unseasoned rice vinegar)

• 2 parts sugar

• 1 part salt

Steps to Season the Rice:

1. In a small saucepan, heat the vinegar, sugar, and salt over medium heat until the sugar and salt dissolve. Do not boil.

2. Let the seasoned rice vinegar cool to room temperature.

3. Transfer the cooked rice to a large bowl, wooden bowl, or sushi oke.

4. Add 2 tablespoons of vinegar mixture per 1 cup of rice (measured before cooking).

5. Use a rice paddle to mix rice gently, folding to coat every grain evenly. Be careful not to mash the rice.

6. Let the cooled rice rest, flipping occasionally with a wooden spoon, until it reaches room temperature.

📌 Tip: Using too much vinegar can overpower the rice, making it sour rice. Adjust to taste.

Making Sushi with Your Perfect Sushi Rice

Now that you’ve learned how to make sushi rice, it’s time to use it for your favorite dishes! This perfect homemade sushi rice is ideal for:

Making sushi rolls (use with a nori sheet)

Nigiri sushi with sashimi-grade fish

Rice balls

California sushi rice variations

Leftover sushi rice for other creative dishes

Mastering cooking sushi rice is the first step toward making delicious homemade sushi. Whether you use brown rice, glutinous rice, or premium short grain rice, this guide ensures you’ll get perfect sushi rice every time!

Now, grab your nori sheet, roll up some homemade sushi, and enjoy! 🍣

Making the Perfect Sushi Rice for your Sushi Recipes

Now that you’ve mastered the art of making perfect sushi rice, it’s time to put your new skills to the test! Whether you’re creating classic sushi rolls, nigiri sushi, or experimenting with your own homemade variations, you’ll have the foundation for making amazing sushi every time. Don’t forget to share your sushi creations with us on Instagram! Tag @Secrets_Of_Sushi in your posts, and show us how successful your sushi rice recipe turned out. We can’t wait to see your delicious results and celebrate your sushi-making journey!

Sushi Roll Recipes you can make with your sushi rice

Feel free to follow any of these simple recipes for making sushi at home:

• Salmon Roll

• Avocado Roll

• California Roll

• Spicy Shrimp Roll