How To Make Sushi Rice 酢飯

Jump to Recipe Discussion
  • Learn how to make sushi rice perfectly every time with step-by-step pictures and a video tutorial. All you need is simple ingredients such as sushi vinegar, sugar, salt and dashi kombu. Once you master the secret of making the rice, you will be ready to dish up all kinds of mouth-watering sushi recipes!

    How To Make Sushi Rice | Easy Japanese Recipes at JustOneCookbook.com

    Sushi Rice is steamed rice that’s flavored with vinegar-based seasonings and it’s only used for making sushi. Perfectly cooked sushi rice is fundamental in making authentic sushi.

    Video Tutorial – How To Make Sushi Rice  酢飯の作り方 (レシピ)

    Simple instruction on how to make sushi rice with kombu, rice vinegar, sugar, and salt.

    Making Perfect Sushi Rice

    Type of rice

    – To achieve authentic Japanese standard, you want to use only short-grain Japanese rice to make sushi rice. This is because the consistency and flavor of Japanese rice is very different from long-grain rice, jasmine rice, or other types of rice. With a higher content of moisture, Japanese rice is characterized by its unique stickiness and texture, which attributes to the toothsome bite of authentic sushi.

    – There are various  Japanese rice brands out there available in the market. Some of my favorite ‘first grade’ brands for Japanese rice include Koshihikari from Toyama Prefecture, Japan or Koshihikari from California (see my Pantry page).

    Preparing the rice

    – To produce properly cooked Japanese rice, you want to make sure the rice is washed and rinsed for a few times until no more starch comes out from the water. Then let the rice soaked for at least 30 minutes before cooking. This allows the rice grains to yield a better texture.

    Cooking tools

    – You can cook the rice using a pot over the stove, but the most convenient way is to cook sushi rice using an electric rice cooker. In my Japanese home kitchen, my trusted rice cooker brand is Zojirushi Rice Cooker. Because I cook sushi rice often, this rice cooker has ‘sushi’ option which makes it really easy to ensure perfectly cooked rice.

    Seasonings

    – The basic seasonings needed for sushi rice includes sushi vinegar, salt and sugar to achieve the balance of sweet, salty and sourish taste.  If you can find kombu, I highly recommend adding it to cook with the rice for a more umami flavor.

    You can use pre-made sushi vinegar or simply make it yourself by combining rice vinegar, sugar, and salt.

    How to tell if your sushi rice is perfectly cooked?

    – After the rice is steamed, the texture should be fluffy with a firm bite. And each rice grain should be sticky yet retain its shape.  Mushy rice means it has too much water or it’s overcooked. If the rice is fresh, you will see a nice shiny gloss on surface the surface of each grain. 

    There you have it – the basics of making sushi rice perfectly! Once you get the rice right, you’ll be ready to make some delicious sushi recipes.

    How To Make Sushi Rice | Easy Japanese Recipes at JustOneCookbook.com

    If you are here looking for a recipe to make plain steamed rice, see my post on How to Make Rice.

    If you are interested in learning more about Sushi, check out Learning at Sushi Skills Seminar in San Francisco.

    Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.

    Sign up for the free Just One Cookbook newsletter delivered to your inbox! And stay in touch with me on FacebookPinterestYouTube, and Instagram for all the latest updates.

    4.04 from 30 votes
    How To Make Sushi Rice | Easy Japanese Recipes at JustOneCookbook.com
    Sushi Rice
    Prep Time
    10 mins
    Cook Time
    1 hr
    Total Time
    1 hr 45 mins
     

    Learn how to make sushi rice perfectly every time with step-by-step pictures and a video tutorial. All you need is simple ingredients such as sushi vinegar, sugar, salt and dashi kombu. Once you master the secret of making the rice, you will be ready to dish up all kinds of mouth-watering sushi recipes!

    Course: Side Dish
    Cuisine: Japanese
    Keyword: japanese rice, rice, sushi
    Servings: 6 cups
    Ingredients
    Homemade Sushi Vinegar (or buy "sushi seasoning" - see Notes):
    • cup rice vinegar (80 ml)
    • 3 Tbsp sugar
    • 1 ½ tsp salt (kosher or sea salt; use half if using table salt)
    Instructions
    1. Gather all the ingredients. 

      Sushi Rice Ingredients
    2. Please note: 1 rice cooker cup is 180 ml. So when you use Japanese rice cooker, 1 cup means Japanese rice cooker cup.

      Sushi Rice 0
    3. Put rice in a large bowl. Rinse the rice and discard the water immediately. Rice absorbs water very quickly when you start washing, so don't let the rice absorb the unclear water. Repeat this process 1-2 times.
      How To Prepare Sushi Rice 1
    4. Now use your fingers to gently wash the rice by moving in a circular motion.
      Sushi Rice 2
    5. Rinse and discard water. Repeat this process 3-4 times.
      Sushi Rice 3
    6. Let the rice soak in water for 30 minutes.
      Sushi Rice 4
    7. Transfer the rice into a sieve and drain completely.
      Sushi Rice 5
    8. Gently clean the dashi kombu with a damp cloth but leave the white powdery substances which contribute to the umami flavor in dashi. Do not wash the kombu.
      Sushi Rice 6
    9. Put the rice in the rice cooker bowl and add water (not hot or warm) to just under the 3 cup line. If your rice cooker has "Sushi" option, add water to 3 cup line for "Sushi". Since you add sushi vinegar to the rice, rice is on the firm side. If you cook rice without a rice cooker, water should be about 540 ml. Place the kombu on top of the rice and start cooking.
      Sushi Rice 7
    10. To make sushi vinegar, combine rice vinegar, sugar, and salt in a small saucepan and bring it to a boil over medium high heat. Whisk until the sugar is completely dissolved. You can also put the ingredients in a microwave-safe bowl and microwave for 1 minute, or till sugar is dissolved. Set aside to let it cool.
      Sushi Rice 8
    11. When the rice is cooked, moisten sushi oke/hangiri (a round, flat-bottom wooden tub) or a large bowl with water so the rice will not stick. Transfer the cooked rice into the sushi oke and spread out evenly so the rice will cool faster. While it’s hot, pour sushi vinegar over the rice.
    12. With a rice paddle, slice the rice at a 45 degree to separate the rice grains instead of mixing. At the same time you need to use a fan to cool rice so the rice will shine and doesn't get mushy.
      Sushi Rice 10
    13. Then gently flip the rice in between slices. Repeat this process till rice is cooled.
      Sushi Rice 11
    14. Keep the rice covered with a damp towel (or paper towel) until ready to use.
      Sushi Rice 12
    Recipe Notes

    Rice: 1 rice cooker cup is 180 ml, not the same as 1 cup (US 240 ml). 1 rice cooker cup will make 2 rice cooker cups of cooked rice. Please use short grain rice for sushi. 

     

    Want to make less sushi rice? If you want to use 2 rice cooker cups (360 ml) instead of 3 cups, you can adjust sushi vinegar ingredients as following: 4 Tbsp rice vinegar, 2 Tbsp sugar, and 1 tsp kosher salt.

     

    Sushi Vinegar: There is a convenient Sushi Seasoning available at Japanese/Asian grocery store. 

     

    Equipment you will need:

     

     

    Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.

    Sushi Recipes

    Now with Sushi Rice, you can make all kinds of sushi recipes!  Enjoy!

    California Roll | Easy Japanese Recipes at JustOneCookbook

    Inari Sushi | | Easy Japanese Recipes at JustOneCookbook

    Temaki Sushi (Hand Roll) | Easy Japanese Recipes at JustOneCookbook

    Temari Sushi | Easy Japanese Recipes at JustOneCookbook

    Dragon Roll | Easy Japanese Recipes at JustOneCookbook.com

    Spicy Tuna Roll | Easy Japanese Recipes at JustOneCookbook.com

    Yellowtail Roll (Negihama Maki) | Easy Japanese Recipes at JustOneCookbook.com

    How To Make Sushi Rolls with Video & Step-By-Step Photo Tutorials | Easy Japanese Recipes at JustOneCookbook.com

    Editor’s Note: This post was originally published on Aug 18, 2011.  Photos updated in November 2013, video added in November 2014, content updated in May 2017.

    You Might Also Like

  • Just One Cookbook: Essential Japanese Recipes

    Love Our Recipes?

    Leave A Comment

    Your email address will not be published. Required fields are marked *

    What type of comment do you have?

    Discussion

  • jackie wrote:
    • Nami wrote:
  • Sankalita wrote:
    • Nami wrote:
  • Markus wrote:
    • Nami wrote:
  • Nikki Romero wrote:
    • Nami wrote:
      • Nikki Romero wrote:
  • Paula wrote:
    • Nami wrote:
      • Veronica wrote:
        • Nami wrote:
  • prissie wrote:
    • Nami wrote:
  • Teresa wrote:
  • Orlando wrote:
  • Maggie wrote:
    • Nami wrote:
  • Maureen Shilling wrote:
    • Nami wrote:
  • Jack Chase wrote:
    • Nami wrote:
  • Renee wrote:
    • Nami wrote:
  • johnathan wrote:
    • Nami wrote:
  • Izumi Tetsuya wrote:
    • Izumi Tetsuya wrote:
      • Nami wrote:
  • fatema wrote:
    • Nami wrote:
  • DANIEL wrote:
    • Nami wrote:
  • Georgie wrote:
    • Nami wrote:
    • chieko wrote:
      • Nami wrote:
        • chieko wrote:
  • Maria luisa wrote:
    • Nami wrote:
  • Laura Mabee wrote:
    • Nami wrote:
  • joy wrote:
    • Nami wrote:
  • Tejal shah wrote:
  • Tejal shah wrote:
  • mjskit wrote:
    • Nami wrote:
  • Danny wrote:
    • Nami wrote:
  • margie wrote:
    • Nami wrote:
  • Brian wrote:
    • Nami wrote:
  • Paul wrote:
    • Nami wrote:
  • watanabe Daniel wrote:
    • Nami wrote:
  • Hana wrote:
  • AMULYA KUMAR DAS wrote:
    • Nami wrote:
  • sishitha wrote:
    • Nami wrote:
  • Freda Brown wrote:
    • Nami wrote:
    • mistercadillac wrote:
      • Nami wrote:
  • Sunmi wrote:
    • Nami wrote:
  • Rachel Hunt wrote:
    • Nami wrote:
      • Nami wrote:
        • Rachel Hunt wrote:
          • Nami wrote:
  • rccao wrote:
    • Nami wrote:
  • Chieko wrote:
    • Nami wrote:
      • chieko wrote:
        • chieko wrote:
  • Anna wrote:
    • Nami wrote:
  • Shan wrote:
    • Nami wrote:
      • Shan wrote:
        • Nami wrote:
  • Barbara wrote:
    • Nami wrote:
  • Kira Yamato wrote:
    • Nami wrote:
  • Mark wrote:
    • Nami wrote:
  • Cathleen wrote:
  • cole brown wrote:
    • Nami wrote:
      • Cole Brown wrote:
        • Nami wrote:
  • Cherie wrote:
    • Nami wrote:
  • Aniya Mysore wrote:
    • Nami wrote:
  • Kathy Klatt wrote:
    • Nami wrote:
      • Kathy Klatt wrote:
        • Nami wrote:
  • Moon wrote:
    • Nami wrote:
  • Samina wrote:
    • Nami wrote:
  • Charlie wrote:
    • Nami wrote:
  • Tina wrote:
    • Nami wrote:
  • Judy Carter wrote:
    • Nami wrote:
  • Carlos Barroso wrote:
    • Nami wrote:
  • kathy wrote:
    • Nami wrote:
  • Christine wrote:
    • Nami wrote:
  • Stephen wrote:
    • Nami wrote:
  • Olivia wrote:
    • Nami wrote:
  • Christina wrote:
    • Nami wrote:
      • Christina wrote:
        • Nami wrote:
          • Christina wrote:
  • Carrisa wrote:
    • Nami wrote:
  • holly wrote:
    • Nami wrote:
      • Holly wrote:
        • Nami wrote:
  • John Scheffler wrote:
    • Nami wrote:
  • Cat wrote:
    • Nami wrote:
      • Cat wrote:
        • Nami wrote:
  • Dakota wrote:
    • Nami wrote:
  • Richard Klingbiel wrote:
    • Nami wrote: