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Sushi rice recipe

Sushi rice recipe

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This recipe makes nice sticky rice that's perfect for using in sushi. It's important to rinse it before cooking.

547 people made this

IngredientsServes: 5

  • 370g sushi rice
  • 700ml water
  • 120ml rice wine vinegar
  • 1 tablespoon vegetable oil
  • 50g caster sugar
  • 1 teaspoon salt

MethodPrep:5min ›Cook:20min ›Ready in:25min

  1. Rinse the rice in a sieve until the water runs clear. Transfer into a medium saucepan and cover with 700ml water. Bring to the boil, then reduce the heat to low, cover and cook for 20 minutes. Rice should be tender and water should be absorbed. Cool until cool enough to handle.
  2. In a small saucepan, combine the rice vinegar, oil, sugar and salt. Cook over medium heat until the sugar dissolves. Cool, then stir into the cooked rice. When you pour this in to the rice it will seem very wet. Keep stirring and the rice will dry as it cools.

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Reviews & ratingsAverage global rating:(458)

Reviews in English (337)

Inedibly sour. Quantity must be wrong.-05 Jul 2016

by jamie s

this had a great ratio of ingredients! a good tip that i have about cooking sushi rice perfectly if you have a rice cooker is after rinsing your rice, put your hand flat on top of the rice and allow the water to fill until it just covers your hand. a japanese friend taught me that, and it has turned out perfectly every time, even when my husband does it, and he has much larger hands than I do!-29 Mar 2006

by Amelia B

This recipe has a good ratio of ingredients - I like my rice a bit on the vinegary side, I guess. The only changes I made were to cut out the oil and to add everything to the water in the beginning in stead of cooking the sugar/vinegar mixture seperately. This allows the flavors to really sink in, and it makes the whole process easier, too.-16 Feb 2007

Sushi Rice

This post may contain affiliate links. Please read my disclosure policy.

This basic sticky sushi rice recipe is easy to make in a rice cooker, Instant Pot, or on the stovetop. Perfect for making sushi, poke bowls, onigiri and more!

Get ready, friends, because we’re learning how to make sushi this week!! ♡

I’ve been looking forward to this series of posts for awhile now. But before we dive into a full tutorial on how to make my favorite easy maki rolls, there’s an essential first step that we all need to master first — how to make sushi rice.

This classic vinegared (“sushi” literally means “sour-tasting” in Japanese), firm, sticky, short-grain white rice is the foundation for all sushi. And, at least in my opinion, it’s one of the main factors that separates the so-so sushi from the stellar sushi. The good news for us is that excellent sushi rice is quite easy to make at home in either a rice cooker, pressure cooker or on the stovetop. And all you need to make it are five basic ingredients!

I admittedly go the non-traditional route and just use a basic mixing bowl and spatula for the rice-folding process, which is a method that has always works just fine for us. But if you would like to make your sushi rice the traditional Japanese way, I have included options below for how to use a wooden hangiri, rice paddle and a fan to fold and cool your sushi. Whichever method you choose, the end result will be a delicious batch of seasoned sticky rice that will work perfectly in your favorite recipe for sushi, poke bowls, onigiri and more.

So round up these basic ingredients, and let’s make some sushi rice!

Whether it’s part of a dinner menu, on an appetizer tray, or as a light afternoon snack, our satisfying Pressed Sushi is so simple, you’ll be looking for excuses to make it! Each bite-sized morsel contains those rich flavors you’re craving, yet no meticulous preparation process required!

Cook rice according to package directions transfer to large bowl. Transfer rice to large bowl. Gently stir in vinegar, salt and sugar using rubber spatula. Let cool completely.

Line ice cube tray with enough plastic wrap to overhang edges. Place piece of smoked salmon in bottom of each slot in tray. Layer sushi rice over top. Cover with plastic wrap press rice into mold. Refrigerate for 10 minutes.

Invert ice cube tray onto serving plate. Repeat with remaining smoked salmon and sushi rice.

Garnish sushi with drizzle of sriracha mayonnaise and sesame seeds. Serve with pickled ginger, soy sauce and wasabi.

Recipe Tips

Use a blowtorch to sear the top of the sushi if desired. Hold kitchen torch so that the flame is about 2 inches above the top of the sushi. Working quickly, direct the flame to evenly sear top of sushi, keeping the flame moving to avoid burning. Let stand for 5 minutes before serving.

Garnish the sushi with mayonnaise, cucumber, avocado, tobiko caviar, or nori, cut into matchsticks.

Recipe Video

Easy Sushi

Work smarter, not harder when it comes to sushi. Use this simple recipe for making pressed sushi and get all the flavor of your favorite sushi maki without the frustration. When you are ready to accept the challenge of rolling, we recommend reading through our guide on How To Make Homemade Sushi: Step by Step to reduce the unraveling of both your rolls and your patience.

Sushi: All Shapes and Sizes

The word “sushi” originally referred to just the sticky rice, like our Carolina® Short Grain Rice , with vinegar however, the definition has broadened to include any sticky rice creation that is tossed with vinegar and includes raw fish or vegetables. What might that include you ask?

Maki: These rolls are most likely what you think of when you hear sushi. Try these traditional Avocado & Tuna Sushi . If you are making a vegetarian menu, get rolling on these satisfying Vegetarian Sushi Rolls.

Nigiri: Nigiri is a hand-formed mound of rice topped with a high-quality piece of raw fish. It is elegant in its simplicity, but high-quality fish is a must! Splurge on that sushi-grade fish – the fish that’s both jam-packed with flavor and safe to eat raw.

Chirashi: Similar to Poké, chirashi is a rice bowl filled with a bed of sticky rice and topped with the sashimi and vegetables of your choosing. For some inspiration, head over to our light yet satisfying Tuna Poke Bowl with Sesame recipe.

Temaki: The grab-and-go sushi! Scoop some sticky rice on a sheet of nori and then pile on the fresh fish, crisp veggies, or crunchy tempura. Careful not to add too much — you’re going to need to roll it up into a tight cone. Drizzle on your sauce of choice and you’re good to go — literally.

Onigiri: Okay, so technically this isn’t considered sushi because it is typically made with white rice. However, we are giving our Spanish Inspired Shrimp Onigiri an honorary sushi standing because it calls for sticky vinegar rice. It’s our fusion twist on Onigiri, the cylinder or triangle-shaped balls filled with your seafood of choice.

This is by no means an exhaustive list — but these varieties will get you started on your sushi journey!

Easiest Way to Make Perfect Sushi Rice

Sushi Rice. Preparing sushi rice may seem complicated at the beginning, but as you proceed with it you can see that it is a bit like cooking ordinary rice, but with vinegar added to it, and a bit of Japanese technique. This basic sticky sushi rice recipe is easy to make in a rice cooker, Instant Pot, or on the stovetop. Perfect for making sushi, poke bowls, onigiri and more!

I use strips of carrots, cucumbers and slices of avocado. You can adjust the amount of vinegar in this recipe to suit your taste. Perfectly cooked Sushi Rice (酢飯) is fundamental in making authentic sushi and exploring Japanese cooking.

Hey everyone, hope you're having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, sushi rice. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Sushi Rice is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It's easy, it's quick, it tastes delicious. They are fine and they look wonderful. Sushi Rice is something that I've loved my whole life.

Preparing sushi rice may seem complicated at the beginning, but as you proceed with it you can see that it is a bit like cooking ordinary rice, but with vinegar added to it, and a bit of Japanese technique. This basic sticky sushi rice recipe is easy to make in a rice cooker, Instant Pot, or on the stovetop. Perfect for making sushi, poke bowls, onigiri and more!

To get started with this recipe, we have to prepare a few components. You can have sushi rice using 4 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Sushi Rice:

Once you've mastered perfectly seasoned In Japan, sushi rice means the steamed rice that's flavored with vinegar-based seasonings and we only use this vinegared rice when we make all. The right Sushi Rice is the foundation for any good sushi roll. Using our recipe you will get savory, sticky, perfect sushi rice every time. Sushi is usually made with special Japanese white hulled sushi rice, commonly called sushi rice.

Instructions to make Sushi Rice:

  1. Rinse rice several times until the water runs clear, then let it soak for 30 minutes.
  2. Cook in rice cooker on sushi setting.
  3. Mix together vinegar, sugar, and salt, then heat in microwave for 30 seconds. Stir until everything is dissolved and set aside to cool.
  4. Once rice is done, spoon it out into a wet glass container. Add vinegar slowly while using rice paddle to mix into rice.
  5. Mold rice with wet hands into onigiri, or spread on a bamboo mat to roll sushi.

It is a high quality short grain that is sticky If "Sushi Rice" is unavailable, the closest alternative is Dongbei rice (a strain native to North-east China whose natural environment. Learn the best way to make sushi rice. Great sushi starts with great rice. In this video, you'll learn how to make sushi rice. Sure, all rice is delicious, but sushi rice has one of the most pleasing textures in the world, which makes it the best, IMO.

So that's going to wrap it up with this special food sushi rice recipe. Thank you very much for your time. I'm confident you will make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!

The sushi rice vinegar seasoning

salt, rice vinegar, sugar, before mixing and microwaving

Sushi rice differs in that it’s not just plain steamed rice. You’re going to need to learn how to season sushi rice and luckily, its not too difficult.

Salt, rice vinegar and sugar are the core of what makes sushi rice different than the regular rice we eat daily. You simply just mix these into a single bowl, mix to combine and slightly dissolve, and microwave for

30 seconds to heat and further dissolve the ingredients.

This is going to smell up your microwave, kitchen, and everyone’s nostrils in the vicinity. Nuking any kind of vinegar will make it smell strong for sure! It will be fine once cooled a bit and mixed into the rice, but straight outta the microwave it will smell. Be warned!

slowly pour in 1/2 tbsp at a time while folding into warm rice

After heating your vinegar mixture you want to incorporate it into the rice. The goal is to evenly coat each grain without smashing all the grains in the process.

I like to add a teaspoon or so at a time, then fold it into the rice. You can ‘slice’ into the rice, then fold a scoopful over, as if trying to work it into a delicate egg white foam or batter.

If you cooked the rice right, it won’t be too mushy or delicate, and obliterating the rice should not be too big a concern.

Rice Cooker, Fancy Rice Cooker or just a plain old Pot?

All in all, I don't think it really matters. 

Personally, I have two Zojirushi's. A simple one button one (NHS-10 6 cup) on the left above, and a fancier one ( NS-ZCC18) in the middle above that uses the "fuzzy logic" technology that does all of the thinkin' for you (I just love this unit.) It will pre-soak, cook, and steam the rice after cooking for you all you have to do is wash the rice, put it in the pan, add water and push a button or two.

If you want to learn everything you ever wanted to know about all the different models of Zojirushi rice cookers, visit my review page here.  

But overall, rice cookers are nice to have to make things more convenient and to give you more options (like settings for regular rice, sushi rice, keep warm, etc.,). And they do make the rice cooking process more consistent.

In this sushi rice recipe however, we will focus on using a plain old non-stick cooking pot with a lid. Everybody has one, and it will allow those who have not yet committed to investing in a rice cooker to experience the joy and pleasure of making sushi rice with this sushi rice recipe.

The process can be slightly different between using a pot as opposed to using a fancy dancy rice cooker but we'll focus on the pot method first and will cover the minor differences when using different rice cookers afterwards.

If you didn’t season your sushi rice with rice vinegar, as well as sugar and kosher salt, you would have an extremely bland piece of sushi. The subtle tang from the rice vinegar, along with the hint of sweetness and salt make a perfect bite of sushi. It doesn’t require a lot of vinegar but if you want the best tasting sushi roll, don’t skip out on it!

  1. Only use sushi rice. Sushi rice, which is a form of short grain rice and that is what makes it so sticky. (This brand is my personal favorite). Don’t try to use the standard long grain rice you already have in your cupboard or your roll will not work. At all. Not to mention the texture will be much too mushy.
  2. Rinse your uncooked sushi rice well. It may seem odd or an unnecessary step, but be sure you rinse your rice until the water runs clear. This step is skipped by people in a rush but if you do, you will end up with more of a rice paste than anything. Nasty!
  3. Sticky rice comes as it cools. Allow the finished rice to come to room temperature before using it. As the finished rice cools, it becomes even stickier so don’t rush this process. If you are in a rush, you can always transfer your cooked sushi rice into a shallow pan and allow it to cool faster.

The Best Plain Sushi Rice

Cuisine: Japanese

Total Time: 1 hour and 20

Cuisine: Japanese

Cuisine: Japanese

Total Time: 1 hour and 20

Cuisine: Japanese

Cuisine: Japanese

Total Time: 1 hour and 20

Cuisine: Western

Prep Time: 2 hours and 5 minutes

Cuisine: Western

Prep Time: 2 hours and 5 minutes

Total Time: 2 h and 30 minutes

For those of you that prefer the plain taste of rice in their sushi rolls, then this recipe is definitely the perfect choice. Using nothing but rice, water, and vinegar, this 3-ingredient recipe will teach you the perfect technique for reaching that ultimate rice consistency that any sushi roll craves. Soft and sticky, this rice is sushi&rsquos match made in heaven.


2 cups uncooked Sushi Rice
2 ¼ cups Water
¼ cup seasoned Rice Vinegar


1. Place the rice in a strainer. Rinse under cold water until the run-off water is clear and no longer cloudy. This shouldn&rsquot take more than 2 minutes. Leave the rice in the strainer and place over a bowl. Let sit for about 1 hour to drain completely.

2. Transfer the rice to a pan with a heavy bottom. Pour the water over the rice. Place the pot over medium heat and bring the water to a boil. Reduce the heat, and let simmer for exactly 10 minutes. Lift the lid of the pot or 1 second, and cover it back immediately.

3. Let the rice sit off-heat for 10 minutes.

4. Transfer the rice to a sheet pan. Spread it out with a spatula, to allow it to cool faster. Sprinkle half of the rice vinegar over. Toss the rice gently, and spread it out again. Sprinkle the remaining vinegar, and toss once more to combine well. You can be sure that the rice is cooked to perfection if it can be easily cut with a fork.

How to Make Sushi Rice on the Stove

Even though I consider myself a fan of Japanese food (I am fascinated by its culinary perfectionism), I’ve long been unaware of how to cook simple Japanese dishes, from noodles to sushi. Going to a restaurant has always been the only way to taste Japanese food for me. What made me emerge from this unbearable state of ignorance and try out Japanese recipes at home?

I started craving for some vegetarian sushi. Now, even if you live in the most amazing European capital (aka London), for this kind of craving there’s no solution (at least not many options). Here is why I purchased those cute – and scary at the same time – sheets of seaweed-red-algae technically known as Porphyra-P. yezoensis-P. tenera (argh), and so on so forth…

One day I was in the most popular British bookstore called Waterstones. It was around lunch time and I was there to spend my lunch break looking for inspiration on how to write acknowledgments (at some point in my life I’ll need to say thanks in black and white). I bumped into this elegant cookbook by Harumi Kurihara. She wrote her acknowledgments section in such an exquisite and simple way that I felt like dedicating all my lunch break to the book, not only paying attention to the food photography (which is sadly the first and sometimes only thing I do when I open a cookbook) but also lingering on her writing. How to make sushi rice on the stove is the first thing that caught my attention. At the end of my lunch break I knew that making Japanese rice without a rice cooker was possible and easy (as to writing effective acknowledgments I am still in deep water).

That is how I got the inspiration for my very first sushi rice made from short grain rice and by using my “everyday” pan. It’s a never failing recipe, as proved by the fact that I managed to get it right at the first attempt (a rare event for me). I turned sticky rice, which I prepared following to the letter the recipe below, into perfect sushi rice just by mixing it with sushi vinegar or Mirin, a Japanese rice vinegar mixed with salt and sugar. The secret for the authentic Japanese rice is unveiled below. As you can see, with this rice I made the vegetarian sushi I could not eat otherwise in the restaurants (I’m not writing here about the sushi recipe since I believe you would need a video to make sense of the directions).

p.s. I know, this blog is mostly based on Mediterranean recipes. Can you trust me when I write of Japanese food? Well, this is just an infallible Harumi’s recipe..

Sushi Rice Balls Recipes

1. Simple Salmon and Nori Sushi Ball

Master the art of perfectly spherical sushi balls, starting with this straightforward smoked salmon recipe. A simple combination of Nori, cooked sushi rice, and salmon, it’s a delightfully simple appetizer that will look great on your table, no matter the occasion!

  • 25g (approx. 1 oz) cooked sushi rice
  • 1 thin, square slice of smoked salmon
  • 1 small square of Nori
  • 1 sheet of cling film (approx. 30 cm wide)
  • Chopping board
  • Glass bowls (for toppings and rice)
  1. Using your fingers, transfer 25g of cooked sushi rice to the center of the cling film sheet. Bring the corners of the cling film sheet together to form a make-shift bag, and then twist it at the center, as close to the rice as possible. This compacts the rice, forcing it into a ball. Gently squeeze out any pockets of trapped air.
  2. Once you have formed a spherical shape with the rice, unwrap the cling film and set it aside. Next, layer the smoked salmon square onto your rice ball, using your fingers to gently push down the corners. Top with a square of Nori, shiny-side up.
  3. Transfer the rice ball back onto the cling film this time with the toppings face down. Wrap the cling film around the ball once more, then twist it at the center as tightly as you can. This will help the toppings adhere to the rice.
  4. Finally, unwrap the rice ball and place onto a flat plate. Serve with a drizzle of soy sauce or Wasabi on the plate for contrast, or neatly arranged with a variety of sushi balls to enhance its aesthetic appeal.

2. Salmon and Kewpie Mayo Parcel Sushi Ball

A slight twist on the Simple Salmon and Nori Sushi Ball Recipe, this parcel sushi ball looks far more complex than it really is. Salmon, Kewpie mayonnaise, and silky egg yolk come together in a beautiful parcel of delicate flavors, topped with a single salmon egg!

  • 25g (approx. 1 oz) cooked sushi rice
  • 1 thin, square slice of smoked salmon
  • 2 thin strips of Nori (approx. 5mm wide)
  • 1 sheet of cling film (approx. 30 cm wide)
  • Chopping board
  • Glass bowls (for the toppings and rice)
  1. Place 25g (approx. 1 oz) of cooked sushi rice onto the center of your cling film. Bring the corners of the cling film together, and begin twisting the cling film just above the rice. Keep twisting the cling film until it is tight, ensuring there are no air pockets. This acts to compact the rice, so that you end up with a spherical ball.
  2. Unwrap the cling film, and gently place the rice ball onto your chopping board. Lower the smoked salmon square onto the ball, using your fingers to gently push down the corners. Next, take a thin strip of Nori and place this horizontally across the salmon. Take care not to pull the Nori down over the sides, as it is prone to tearing. You may need to pick up the ball to curl each end of the Nori strip underneath it. Repeat this process to layer a vertical strip across the salmon, pressing it very gently to help it adhere to the sushi rice.
  3. Place the rice ball back onto the sheet of cling film, remembering to position the ball so that the topping is face-down. Twist the cling film as before, gently compressing and compacting the ball, before unwrapping it again.
  4. To decorate your sushi ball, first pipe a small swirl of Kewpie mayonnaise onto the central point where your Nori strips cross over. Next, add a light sprinkling of silky egg yolk, either using a teaspoon, or your fingers. Top with a single salmon egg to finish.

Serving tip: If you have already made several of our Simple Salmon and Nori Sushi Balls, arrange them on a plate, positioning roe topped balls between them for contrast.

3. Tuna Wrapped Masago Sushi BallCrafted from thin strips of sushi grade tuna and Nori, and topped with contrasting masago, this is a delightful wrapped sushi gift that will delight your dinner guests.
  • 25g (approx. 1 oz) cooked sushi rice
  • 2 strips of sushi grade tuna, thinly sliced.
  • 3 thin strips of Nori (approx. 5mm wide)
  • 1 sheet of cling film (approx. 30 cm wide)
  • Chopping board
  • Glass bowls (for the toppings and rice)
  1. Place 25g (approx. 1 oz) of cooked white sushi rice onto a sheet of cling film, then bring up the corners with your fingers to form a bag. Pinch the cling film just above the ball, and twist it until the rice is compacted into a ball.
  2. Unwrap the cling film and return the rice ball to your chopping board. Then, take a strip of sushi grade tuna and layer this horizontally across the ball. Use your fingers to gently manipulate it around the ball, and either slice off the ends if too long, or curl them underneath the ball. Repeat this process with the second strip of tuna, creating a cross design atop your rice ball. Next, take a strip of Nori and layer it over the sushi ball at a forty-five degree angle to the tuna (diagonally). Tuck the ends underneath the ball, and repeat the process the opposite way using the second strip of Nori. Finally, wind a single Nori strip around the circumference of the ball at the widest point, using your fingers to gently press either end into the rice. The moisture from the rice will help it to adhere.
  3. Wrap the entire ball in a sheet of cling film once more with the top of the design face-down. Twist the cling film tightly to compress the contents, and then unwrap.
  4. For the finishing touch to your sushi ball, teaspoon a generous amount of Masago onto the surface of the ball, using your fingers to shape if necessary. For added contrast, layer a smaller amount of black masago or caviar on top of the masago.

Serving tip: To enhance the beautiful contrast of these sushi balls, consider drizzling the plate with soy sauce. The dark hue will really enhance the color of the black roe against the lighter masago.

  • 1 sheet of cling film (approx. 30 cm wide)
  • Chopping board
  • Glass bowls (for the toppings and rice)
  1. As before, wrap your rice in a strip of cling film and twist it as close to the rice as possible until tight. Once you have formed a compacted sphere, unwrap the cling film and set aside for re-use with the topping. Be sure to gently compress any air pockets or bubbles that appear, so that your rice is as compacted as possible.
  2. Arrange two small prawns on top of your rice ball, leaving a hole at the center. Return the rice ball to the sheet of cling film, and repeat the compacting process detailed in step 1. This will compress the prawns into the bed of rice, so that they don’t fall off.
  3. To create the decorative topping, pipe a generous swirl of Kewpie mayonnaise into the hole you have made with the prawns. Using a teaspoon, or your fingers, sprinkle a light dusting of silky egg yolk onto the mayonnaise, allowing it to fall naturally. Pop a single Edamame bean from the pod, and position this atop the silky egg yolk. Sprinkle a few finely chopped chives onto your sushi ball for decorative effect.

Serving tip: When creating a sushi plate for a dinner party or special occasion, pair lighter colored sushi balls, such as this pink one, with those of darker colors to broaden the spectrum of color on your plate. These would look spectacular with our Tuna Wrapped Masago Sushi Balls – the dark hue of the tuna being the perfect compliment to the pink raspberry rice.


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