Sushi Rice

We love making rice for an easy side dish to many of our main dish recipes. This Sushi Rice can easily be made on the stovetop, instant pot or a rice cooker. The rice cooks with a ton of flavor and is fluffy and tender.

If you love Asian Recipes as much as my family, then you probably already have the simple ingredients. You may like these other rice recipes, Butter Rice, Sticky Rice and Yellow Rice.

What is Sushi Rice?

Sushi Rice is made with short-grain rice instead of long grain rice. Using the shorter rice helps the rice to be sticky to easily be used in your sushi recipe.

The easy steps will create the best, firm rice to use any many recipes. It even makes a delicious side dish.

Ingredients

• Japanese Rice – It is best to use short or medium-grain rice. We like the Nishiki or Kokuho Rose Japanese Rice.
• Kombu – This is optional additional but adds so much flavor
• Rice Vinegar – You can also use Sushi Vinegar
• Sugar – We used regular granulated sugar
• Salt – You can use sea salt, kosher salt or table salt
• Soy Sauce – If you are out, check out these Best Soy Sauce Substitute

Scroll to the bottom for the full recipe in the recipe card.

How to Make Sushi Rice

Step 1 – Rinse the rice in a fine-mesh strainer until the water runs clear. Then drain the rice to make sure there is no extra water.

Step 2 – Pour the rinsed rice, water and Kombu (if using) in a medium saucepan. Let soak for 30 minutes.

Step 3 – Bring the rice to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.

Step 4 – While the rice cooks, combine rice vinegar, sugar, salt, and soy sauce in a small saucepan. Heat gently, stirring until sugar dissolves with a wooden spoon or a spatula. Remove from heat and cool to room temperature.

Step 5 – Transfer the cooked rice to a large, wide non-metallic large mixing bowl and remove the kombu.

Step 6 – Drizzle the vinegar mixture over the rice. Use a rice paddle, sushi oke or wooden spoon to gently fold and cut at angle through the rice, being careful not to mash the grains.

• Step 7 – Gently mix the rice as it cools to room temperature. Cover with a damp towel until ready to use for sushi or as desired.

Expert Tips

• Use Short Grain Rice – Long-grain rice won’t give you the right texture for sushi, so make sure to stick with short-grain for the best results.
• Prepare Rice – Make sure to rinse the rice really well until the water runs clear. This gets rid of extra starch and helps keep the rice from getting too sticky or gummy when it cooks, so the grains stay separate.
• Cooking Rice – When cooking the rice make sure you use the right ratio of rice and water. Keep the lid on the pot to allow the steam to cook the rice thoroughly.
• Rice Cooker – You can make this white rice in a rice cooker or on the stovetop.

What is Kombu and Should I Use It?

Kombu is a type of seaweed that is loaded with umami that has many healthy benefits. It is the main ingredient in dashi which is the stock use to make Miso Soup.

Adding Kombu to this hot rice recipe enhances the umami flavor that makes the sushi taste so much better. We think it best to add it to the sushi rice so we always try to have it on hand when we make sushi rice.

Serving Suggestions

This sticky rice is delicious to use in many of your favorite homemade sushi rolls recipes. We used it to make hand rolls, Nigiri Sushi or California Rolls and we also love to make rice bowls with leftover vegetables and chicken.

You can also use it to serve with Teriyaki Chicken Stir Fry or Air Fryer Meatballs Recipe.

Frequently Asked Questions