Name: How to Make the Perfect Sushi Rice Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 4 tbsp Rice vinegar; 2 tbsp Sugar; 2 tsp Salt; 2 cups Uncooked sushi rice; 1.8 cups Water; 1 strip of Kelp (about 5 cm/2 inches) or 1 tsp Konbu dashi powder

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Introduction

Perfect sushi rice is the foundation of any great sushi dish. This recipe guides you through making authentic, flavorful sushi rice with the right balance of seasoning and texture. With simple ingredients and clear steps, you’ll achieve rice that’s sticky yet light, perfect for rolling or topping.

A round wooden bowl filled with fluffy white rice, showing a soft and slightly sticky texture. On the right side inside the bowl, a white rice paddle is gently scooping the rice, with its textured surface visible. A woman's hand holds a round fan with a white background and black floral pattern above the bowl. The scene is set on a white marbled surface that adds a clean, bright touch to the image. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 tbsp Rice vinegar
2 tbsp Sugar
2 tsp Salt
2 cups Uncooked sushi rice
1.8 cups Water
1 strip of Kelp (about 5 cm/2 inch) or 1 tsp Konbu dashi powder

Instructions

Step 1: Rinse the sushi rice thoroughly under cold water until the water runs clear. Drain well.
Step 2: Place the rinsed rice in a rice cooker. Add the water and the kelp strip (or konbu dashi powder).
Step 3: Cook the rice according to your rice cooker’s instructions. Once done, remove the kelp strip if used.
Step 4: While the rice is cooking, combine rice vinegar, sugar, and salt in a small pot. Heat gently on medium, stirring until the sugar dissolves. Do not boil.
Step 5: Moisten a wooden tub (or a large bowl) with water and wipe off any excess moisture with a cloth.
Step 6: Transfer the cooked rice into the moistened tub. Pour the sushi vinegar evenly over the hot rice.
Step 7: Using a rice spatula, gently mix the rice with a cutting and turning motion to avoid mashing the grains. Simultaneously, fan the rice to cool it quickly and give it a glossy texture.
Step 8: Allow the rice to cool to room temperature. Cover with a moistened cloth to prevent it from drying out before using.

Tips & Variations

Use a wooden spatula and tub for the most authentic texture and flavor, but any large bowl and spatula will work if moistened properly.
If you don’t have a rice cooker, cook the sushi rice in a pot with a tight-fitting lid, keeping the ratio of rice to water consistent.
Fanning the rice while mixing is key to achieving the desired shine and preventing sogginess.

Storage

Sushi rice is best used fresh at room temperature. Cover with a clean, damp cloth to keep it from drying out if you’re not using it immediately. Avoid refrigerating as cold rice will harden and lose its ideal texture. If you must store leftovers, keep them in an airtight container at room temperature for up to 4 hours and gently reheat by steaming to restore softness.

How to Serve

A round wooden container is filled with soft, white rice arranged in small, even clumps covering the entire surface inside. In the background, a white ceramic jug with vertical ribbed texture and a white spoon resting against it sit on a white marbled surface with a white cloth featuring dark polka dots under the container. The setting gives a clean, simple, and natural feel. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular short-grain rice instead of sushi rice?

Regular short-grain rice can work, but sushi rice is specially polished and sticks better, giving the classic texture needed for sushi.

Is it necessary to fan the rice while mixing?

Yes, fanning helps cool the rice quickly and gives it a shiny finish by evaporating excess moisture, which is vital for perfect sushi rice.