Sushi Rice

Fluffy, sticky, and seasoned just right, this easy sushi rice recipe makes perfect rolls, bowls, and musubi at home every time.

Prep Time5

Cook Time30

Total Time35

Course: dinner

Cuisine: Asian

Keyword: sushi rice

Servings: servings (5-6 cups total)

Add the dry sushi rice into a fine-mesh sieve. Run it under cold water, mixing it around with your fingers until the water runs clear.
Add the rinsed rice and 3 cups of water to a rice cooker and cook according to package directions. (If you don't have a rice cooker, place rice and water in a heavy medium-sized pot and bring just to a boil, then reduce the heat to low and simmer, covered, for 15 minutes. Turn off the heat and let the rice rest, covered, for an additional 15 minutes.)
While the rice cooks, combine rice vinegar, sugar, and salt in a microwave-safe bowl or measuring cup and cook on high until it steams and the sugar is dissolved (don't let it boil.) Then let it cool to room temperature.
Transfer cooked rice to a rimmed baking sheet or baking dish and drizzle evenly with the cooled vinegar mixture. Gently combine with a slicing motion using a rice paddle/spoon (be gentle, do not stir or mash it up.)
Fan the rice while mixing to help cool it off. When it’s cooled to room temperature, it’s ready to use for sushi rolls, sushi bowls, sushi casserole, and spam musubi.

Use sushi rice, not regular white rice: Sushi rice has the right starch content to make it sticky enough for rolls. Regular white rice doesn't have the right texture and won’t hold together properly.
Don’t skip the vinegar: Rice vinegar isn’t optional—it gives sushi rice its signature flavor and helps the grains hold their texture.