Name: Perfect Sushi Rice Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 2 cups Japanese short-grain rice (“sushi rice”); 2 cups water; 4-inch square of kombu (optional); 1/4 cup unseasoned rice vinegar; 4 teaspoons sugar (or honey); 1 teaspoon fine sea salt

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Introduction

Sushi rice is the essential base for making delicious sushi at home. This recipe guides you through preparing perfectly seasoned, sticky rice that holds together beautifully for rolls or nigiri.

A close-up view of a bowl filled with fluffy cooked white rice. The rice grains are soft, plump, and slightly sticky, filling the entire bowl. The bowl is white with a black rim, and it is placed on a white marbled surface. The texture of the rice is smooth and slightly glossy from moisture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups Japanese short-grain rice (“sushi rice”)
2 cups water
4-inch square of kombu (optional)
1/4 cup unseasoned rice vinegar
4 teaspoons sugar (or honey)
1 teaspoon fine sea salt

Instructions

Step 1: Rinse the rice in cold water using a large fine mesh strainer for 1-2 minutes or until the water runs very clear. Drain well.
Step 2: Cook the rice with 2 cups of water. You can use a stovetop method, a rice cooker, or an Instant Pot depending on what you have available.
Step 3: While the rice cooks, combine the rice vinegar, sugar (or honey), and sea salt in a small saucepan. Heat over medium-high until it almost simmers, then remove from heat and whisk until the sugar dissolves. Alternatively, heat the mixture in the microwave.
Step 4: When the rice is done, transfer it immediately to a large mixing bowl. Drizzle the sushi vinegar evenly over the rice and gently fold it in using a slicing and lifting motion to avoid breaking the grains.
Step 5: Cover the rice with a damp towel touching its surface to prevent drying. Allow it to cool to room temperature on the counter or in the refrigerator.
Step 6: Use the seasoned sushi rice right away for your sushi recipes or store it in an airtight container in the refrigerator for up to 3 days.

Tips & Variations

For a more authentic flavor, add the optional kombu to the water while cooking the rice and remove it before the rice finishes cooking.
If you prefer, use honey instead of sugar for a subtle different sweetness.
Avoid stirring the rice too vigorously when mixing in the vinegar to keep the grains intact and prevent mushiness.

Storage

Store the sushi rice in an airtight container in the refrigerator for up to 3 days. When ready to use, let it come back to room temperature if refrigerated. Reheating is generally not recommended as it changes the texture, but you can steam it lightly to warm without drying out.

How to Serve

A close-up view of a sushi roll held by dark brown chopsticks, showing three main layers: an outer seaweed wrap in dark green, a thick middle layer of white sticky rice, and inside layers of bright green avocado slices, pale pink fish, and a drizzle of light orange spicy mayo sauce topped with scattered black and white sesame seeds, all set against a white marbled texture background photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular long-grain rice instead of Japanese short-grain rice?

Japanese short-grain rice is best for sushi because it is stickier and holds together well. Using long-grain rice will result in less sticky rice that may not hold sushi shapes as effectively.

Do I have to add vinegar to the rice?

Yes, seasoning with sushi vinegar is essential to give the rice its characteristic flavor and slight tang, which balances well with the fish and other sushi ingredients.