Sushi rice

• 30 minutes to prepare • 20 minutes to cook • Serves 4

Sushi?

Here is my recipe for the perfect sushi rice. You can eat this alone or roll into your favorite sushi roll with ingredients of choice (spoiler: we will do it soon).

The first step to perfect homemade sushi is indeed perfect homemade sushi rice. This recipe comes together quickly on the stove with just a few basic ingredients you probably already have on hand.
Sushi rice is less of a type of rice than it is a preparation method. It's cooked short-grain white rice combined with rice vinegar and other ingredients, cooled completely, and then used to make sushi rolls.
The best rice for sushi is short-grain Japanese rice — this is what's in the bags labeled "sushi rice" at the store. This glutinous rice has a higher starch content than other varieties, which gives it the sticky texture you're after when you make sushi.

You can make sushi rice on the stove, in a rice cooker, or even in an Instant Pot. This stove method is as easy as it gets. You'll find the full recipe below.

Here are ingredients for a 4-serving recipe:

For the rice

400 g rice
450 g water


For the vinegar seasoning

100 g rice vinegar
40 g sugar
10 g salt

1. Rinse the rice under running water in a colander until the water comes out transparent
2. Place it in a bowl with fresh water for 15 minutes
3. Add the rinsed rice to a saucepan with 450 ml of water. Bring to a boil without lid, then reduce the heat and cook, covered, for 10 minutes, until all the water has been absorbed
4. Switch off the heat and leave it covered for other 15 minutes
5. Combine the rice vinegar, sugar, and salt in a separate saucepan. Cook over medium heat until the sugar has dissolved
6. Allow the vinegar mixture to cool, then stir it into the cooked rice. Stir until the rice is nice and sticky — it'll look wet at first, but it'll dry as it cools

Nutrition Facts are detailed in the table below. Data is provided per serving.