How to Make Sushi Rice – an easy, step-by-step tutorial (with photos) that teaches you how to make sushi rice at home!
How To Make Sticky Rice For Sushi
At our house, sushi is always on the menu! We definitely aren’t professionally trained sushi chefs, but we love getting creative and making our own sushi at home! For about 10+ years we have loved nothing more than getting a bunch of friends together and making our own sushi rolls.
This very easy tutorial will show you the steps to making the perfect sticky sushi rice in your own kitchen. That way it is ready for everyone to make their sushi the way they want it! This is clearly an Americanized version of sushi rice and if you want to truly enjoy the authentic version head out and find yourself a talented sushi chef at a local restaurant!
History of Sushi
Want to dig a little more into the history of sushi – here is a great article!
What You Will Need
- short grain sushi rice – we love this one! Turns out great every time!
- water – you will need water for rinsing & cooking the rice.
- rice vinegar, granulated sugar, & kosher salt – the perfect combo of flavors and sweetness to get your sushi ready for rolling!
How To Make Sushi Rice
The first steps to making this easy recipe are to grab your favorite sushi rice and measure out your desired amount in a large mixing bowl.
Pour enough water into the bowl to cover the rice. Use your hand to move around the rice in the bowl making sure that all the rice is getting rinsed.
Very carefully drain the water into the sink without letting too much rice fall out of the bowl.
Continue this process until the water in the bowl in pretty much clear. Put the rinsed rice into a large pot.
Add 3 cups of water. Bring the pot to a boil and then let simmer for 12-15 minutes. Let it rest off the heat for about 10-15 minutes.
Pour the cooked rice into a large shallow dish.
Mix up the sushi vinegar and pour it evenly over the top of the rice.
Use a rice paddle or wooden spoon to cut through the rice will help spread out the sushi vinegar. It is ready to make your favorite sushi recipes!
To keep the rice moist while you are using it, you can place a damp cloth over the top.
Storage
Once the rice has fully cooled you can place it in an airtight container and store it in the fridge for up to 3-5 days, but it really tastes best to use it within 2 days. If you are using sushi rice for homemade sushi rolls it really is best to use it immediately after making – it doesn’t work as well once it gets cold.
Best Ways To Use Sushi Rice
There are so many fun sushi recipes that you can make with this sushi rice! Here are some of our favorites:
- homemade sushi rolls: Spicy Salmon Roll, California Roll, Avocado Roll, Philadelphia Roll, & Spicy Tuna Roll.
- sushi rice bowls: Baked Salmon Sushi Bowl, & Spicy Salmon Sushi Bowl.
- poke bowls: Salmon Poke Bowl & Tuna Poke Bowl.
- other favorites: Sushi Hand Roll, Sushi Burrito, Sushi Stack, & Sushi Bake.
Recipe FAQs and Tips
- Can You Use Any Rice For Sushi Rice? We have continued to use the same sushi rice every time, because it works so well! You can definitely try other options, but I would stick with one that is labeled sushi rice.
- Do You Cook Sushi Rice Like Regular Rice? There are similarities but definitely some differences too! For regular rice you would give it a rinse before cooking it, but for sushi rice you are going to want to make sure you rinse it several times until the water runs clear. After that, the other difference is that once it is cooked you will add a sushi vinegar into the rice before using it to make sushi. This will give it some great flavor and add to the stickiness.
Made this delicious recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
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Other Recipes You Might Like
Coconut Rice
Pan Seared Tuna Rice Bowl
Wasabi Mayo
Spicy Salmon Cauliflower Rice Sushi Roll
How to Make Sushi Rice
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: Approx. 9 cups
- Category: How-To
- Method: Stove Top
- Cuisine: Asian-Inspired
Description
How to Make Sushi Rice – an easy, step-by-step tutorials (with photos) that teaches you how to make sushi rice at home!
Ingredients
Sushi Rice:
- 3 cups uncooked short grain sushi rice
- 3 cups water*
Sushi Vinegar:
- 1/4 cup + 2 tablespoons rice vinegar (unflavored)
- 1/4 cup granulated sugar
- 1/2 teaspoon kosher salt
Instructions
- Place sushi rice in a medium-sized bowl. Fill with enough water to cover the rice. Use your hand to move the rice around until the water becomes cloudy. Drain and continue to repeat this process until the water becomes clear (it takes a bit of time and the water doesn’t need to be 100% clear).
- Place drained rice in a medium/large saucepan. Add 3 cups water. Bring to a boil and then reduce heat to simmer and cover.
- Let simmer until water is fully absorbed, about 12-15 minutes.
- Remove from heat and let stand, covered, 10-15 minutes.
- Meanwhile, combine the Sushi Vinegar ingredients in a mixing bowl or large measuring cup with a spout; set aside.
- Pour out rice carefully into a deep baking sheet.
- Using a rice paddle or wooden spoon begin slicing through and gently folding in the sushi vinegar as you slowly pour it evenly over the sushi rice. Continue gently folding the rice (you don’t want to mix or stir it in as it can squash the grains) until the sushi vinegar is combined.
- Continue to let the sushi rice cool until it comes down to room temperature; do not refrigerate before use.
- To keep the rice moist simply cover it with a damp cloth.
- Use in your favorite sushi recipes, hand roll or tuna poke bowl (here is a tutorial on how to make sushi at home)!
Notes
- *Water: if you like your rice texture to be more on the softer side add an additional 1/4 cup water. If you like a more firm rice texture, use the 3 cups listed.
Nutrition
- Serving Size: 1/2 cup
- Calories: 130
- Sugar: 2.8 g
- Sodium: 36.4 mg
- Fat: 0.2 g
- Carbohydrates: 29.2 g
- Protein: 2.2 g
- Cholesterol: 0 mg
Bridget Montag says
We have made this recipe several times and it never fails! So good and perfect for making sushi at home!