Sushi Rice Recipe


  • 2 cups Japanese short-grain sushi rice (It’s crucial for texture)
  • 2 ¼ cups water
  • Kombu (optional): A small piece (2×2 inches) for added umami flavor

Sushi Vinegar:

  • ⅓ cup rice vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt


1. Rinse the Rice:

  • Put the rice in a fine-mesh strainer and rinse thoroughly under cold running water until the water runs clear. This removes excess starch and improves the texture.
  • Soak the rice in fresh water for 30 minutes (optional, but helps for even cooking). Drain well.

2. Cook the Rice:

  • Rice cooker (recommended): Combine the drained rice, water, and optional kombu in your rice cooker. Follow the manufacturer’s instructions for the ‘sushi rice’ setting or white rice setting.
  • Stovetop: Combine the rice, water, and optional kombu in a pot. Bring to a boil over medium-high heat, then reduce heat to low, cover tightly, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.

3. Make Sushi Vinegar:

  • While the rice cooks, combine the rice vinegar, sugar, and salt in a small saucepan. Heat over medium heat, stirring until the sugar dissolves. Do not boil. Remove from heat and let cool.

4. Season the Rice:

  • Transfer the cooked rice to a wide, shallow, non-metallic bowl or a traditional Japanese hangiri (wooden sushi tub).
  • Gently drizzle the cooled sushi vinegar over the rice.
  • Using a rice paddle or spatula, carefully fold and cut the vinegar into the rice with a slicing motion. Be gentle to avoid mashing the grains.
  • Fan the rice slightly while mixing to help it cool to room temperature and evaporate excess moisture.


  • Use the right rice: Short-grain Japanese sushi rice is essential for the sticky, slightly chewy texture you need for sushi.
  • Cool down the rice: Letting the rice cool before making sushi prevents it from becoming mushy.
  • Adjust seasoning: Taste as you go! You may need to adjust the amount of sushi vinegar to your liking.


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