7 In Rice/ Video

Sushi Rice Recipe

Sushi rice is the most important component of sushi making, yet very simple to make.  Rice needs to be cooked a little harder for sushi rice than for regular steamed rice, so a little less water is used when cooking.  When you master how to make sushi rice, you can make a variety of sushi dishes, such as hand rolls and California rolls.

Sushi Rice

Prep Time: 1 hour

Cook Time: 10 minutes

Total Time: 1 hour, 10 minutes

Yield: 3-4 servings

Sushi Rice


  • 1 cup rice (using 240ml cup)
  • 1 1/4 cup water (300ml)
  • 3 Tbsp rice vinegar
  • 3/4 Tbsp sugar
  • 1/2 tsp salt


  1. Cook rice in rice cooker or make it as instructed in the Steamed Rice recipe. If you are using the Steamed Rice recipe, make sure to use 1/4 cup (60ml) less water for sushi rice.
  2. Mix rice vinegar, sugar, and salt in a small bowl.
  3. Put hot rice in a big bowl, and cut vinegar mixture into the rice.

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  • isabella
    December 18, 2013 at 5:31 am

    what can you do if you don’t have a rice cooker?
    cause i don’t have one

    • Noriko
      January 7, 2014 at 11:49 pm

      please watch our steamed rice recipe!

  • Megan
    August 11, 2014 at 8:17 pm

    I was wondering if calrose rice could be used in place of sushi rice. Also can I use it (after made into a flour) for making mochi?

    • Noriko
      September 13, 2014 at 10:58 am

      Calrose rice (a kind of short grain rice) is used to make sushi. To make mochi, you need mochi flour (sweet rice flour) not rice flour. It may be easier to buy Mochiko (sweet rice flour) than making it at home.

  • Lisa
    March 5, 2016 at 12:05 pm

    What do you mean by cutting the vinegar into the rice?

    • Angie
      March 9, 2016 at 5:29 am

      I put everything in rice cooker and it comes out just right!!

  • Daniel
    March 22, 2016 at 5:02 pm

    Hello, so I’ve been looking at many recipes for rice preparation, and some of the sushi rice recipes say to use dashi in place of water when cooking the rice. Is that normal? Does it have much of an impact other than adding a bit of umami to the dish?