Sushi Rice Recipe
Nothing like a homemade Sushi Rice Recipe to bring Japanese flavor to your kitchen! This simple guide shows you how to make perfectly seasoned, sticky rice for all your sushi rolls.
Ingredients
- 2 cups sushi rice short-grain Japanese rice like Nishiki or Kokuho Rose; rinse until water runs almost clear
- 2.5 cups cold water filtered if you have hard tap water; adjust by a tablespoon if needed
- 0.25 cup rice vinegar unseasoned; if you use seasoned rice vinegar, cut sugar by half
- 2 tablespoons granulated sugar light brown sugar or honey works too
- 1 teaspoon fine sea salt kosher salt fine-ground is fine; avoid large crystals
- 1 tablespoon mirin optional sweet rice wine; substitute 1 tbsp sake + 1 tsp sugar if preferred
- Nori sheets and fillings (e.g., tuna, avocado, cucumber) for rolling
Instructions
- Place sushi rice in a fine-mesh sieve. Rinse under cool running water until water runs almost clear—usually 2–3 minutes to remove excess starch.
- Transfer rinsed rice to a rice cooker bowl or a heavy-bottom pot. Add cold water and let it rest for 30 minutes to absorb moisture.
- Start rice cooker on the “sushi” or “white rice” setting. If cooking on stovetop, cover, bring to a gentle boil, then simmer for 15 minutes. Let it steam covered for 10 more minutes.
- Warm rice vinegar, sugar, salt, and mirin in a small saucepan. Stir until sugar dissolves—no need to boil.
- Scoop rice into a hangiri or wide bowl. Gently spread rice into an even layer with a damp rice paddle or spatula.
- Drizzle vinegar mixture evenly over the rice. Fold rice with a cutting motion, starting at the edges to keep grains intact.
- As you fold, fan the rice with a paper fan to cool quickly and give it a signature sheen.
- Spread rice until just above room temperature. For hand rolls, scoop while gently warm; for nigiri, wait a few more minutes for clean shaping.
Notes
No hangiri? A large glass or metal bowl works too—just avoid plastic that holds odors.
Love this recipe?Follow us at @thenandnowspace for more