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. I use strips of carrots, cucumbers and slices of avocado. You can adjust the amount of vinegar in this recipe to suit your taste.

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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Rinse the rice in a strainer or colander until the water runs clear. Combine with water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover and cook for 20 minutes. Rice should be tender and water should be absorbed. Cool until cool enough to handle.

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  • In a small saucepan, combine the rice vinegar, oil, sugar and salt. Cook over medium heat until the sugar dissolves. Cool, then stir into the cooked rice. When you pour this in to the rice it will seem very wet. Keep stirring and the rice will dry as it cools.

Nutrition Facts

112.2 calories; 1.7 g protein; 23.5 g carbohydrates; 0 mg cholesterol; 158.2 mg sodium. Full Nutrition

Reviews (380)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/30/2006
this had a great ratio of ingredients! a good tip that i have about cooking sushi rice perfectly if you have a rice cooker is after rinsing your rice, put your hand flat on top of the rice and allow the water to fill until it just covers your hand. a japanese friend taught me that, and it has turned out perfectly every time, even when my husband does it, and he has much larger hands than I do! Read More
(667)

Most helpful critical review

Rating: 2 stars
08/17/2007
The rice was cooked well, but it was way too sweet and vinegary for my taste. I could eat sushi rice for a meal, so I was pretty disappointed. I may try it again, but with much less vinegar and sugar. Other recipes that I've tried use a fraction of what this one calls for... Read More
(176)
501 Ratings
  • 5 star values: 297
  • 4 star values: 96
  • 3 star values: 37
  • 2 star values: 25
  • 1 star values: 46
Rating: 5 stars
03/30/2006
this had a great ratio of ingredients! a good tip that i have about cooking sushi rice perfectly if you have a rice cooker is after rinsing your rice, put your hand flat on top of the rice and allow the water to fill until it just covers your hand. a japanese friend taught me that, and it has turned out perfectly every time, even when my husband does it, and he has much larger hands than I do! Read More
(667)
Rating: 4 stars
02/16/2007
This recipe has a good ratio of ingredients - I like my rice a bit on the vinegary side, I guess. The only changes I made were to cut out the oil and to add everything to the water in the beginning in stead of cooking the sugar/vinegar mixture seperately. This allows the flavors to really sink in, and it makes the whole process easier, too. Read More
(405)
Rating: 5 stars
05/19/2008
This is a great recipe for sushi rice. Instead of boiling the vinegar/sugar/ salt, I just put it in the microwave for about 1 minute. It comes out the same! Read More
(324)
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Rating: 2 stars
08/17/2007
The rice was cooked well, but it was way too sweet and vinegary for my taste. I could eat sushi rice for a meal, so I was pretty disappointed. I may try it again, but with much less vinegar and sugar. Other recipes that I've tried use a fraction of what this one calls for... Read More
(176)
Rating: 5 stars
01/01/2008
Good recipe. I used a rice cooker as well and I use 1 cup rice for 1 1/4 cup liquid ratio. If you use Kokuho Rose sushi rice you do not have to rinse before cooking. Read More
(75)
Rating: 5 stars
07/17/2007
This is really good!! I always use this rice recipe in my sushi rolls and everyone raves about them I HIGHLY recommend this recipe if you are making sushi! (I just bought short-grain rice from my grocery store- they didn't have sushi rice but I think it is pretty much the same thing. It worked out perfect for me.) Read More
(75)
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Rating: 4 stars
05/04/2009
A few tips- if you're making a larger batch, omit the vegetable oil, and add some slices of orange and lemon, including the rind, to the vinegar mixture. You'll also want to add a piece of kelp, if you can find it (try an asian grocery store). Let that sit overnight so that the flavors can come out. A good grade of rice is medium grain California extra fancy sushi rice. When you mix the rice and vinegar mixture together, do it in a wooden bowl (unsealed) with a wooden rice paddle or wide spoon- this helps keep the moisture level in the rice perfect. If you're very into making sushi, there are traditional bowls made specifically for this, they look like the bottom part of a wooden barrel and have a metal band going around the side. You'll also want to pour the vinegar mixture over a spoon into the cooked rice so that it's sprinkled evenly, otherwise you'll end up with clumps of plain rice and this can make it difficult to spread the finished rice onto the nori (sushi seaweed). Read More
(51)
Rating: 4 stars
01/13/2007
I used the suggestion of reviewer JamieS. She was right it did turn out perfectly. I reduced the sugar and vinegar by a smidge and cooked rice in a rice cooker. Read More
(47)
Rating: 5 stars
05/20/2008
This was great. I agree it would have been to much vinegar. I did reduce the Vinegar to 1/3 cup and I tasted the rice as I was mixing in the liquid and stopped when it had the right flavor (I didnt use it all). Half of cooking is tasting as you go and this turned out beautifuly for me. Read More
(41)