A wooden bowl filled with cooked white rice, perfect for learning how to make sushi rice, is partially covered by a blue and white striped cloth on a rustic wooden table. A white rice paddle rests in the background.

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Sushi Rice at a Glance

Sushi rice is vinegar-seasoned rice, known as shari (シャリ), sushi-meshi (寿司飯), or su-meshi (酢飯). Japanese short-grain rice is cooked slightly firm, then seasoned with vinegar, sugar, and salt while it’s still hot. That’s what gives it glossy grains and a balanced sweet and tangy flavor.

Why You’ll Love It

  • A family recipe – Passed down from my mother and grandmother, this recipe uses traditional Japanese techniques to help you make authentic sushi rice at home.
  • Perfect sushi rice texture – Each grain is tender and glossy, with just enough stickiness to hold together without becoming mushy.
  • Well-balanced flavor – The sushi vinegar adds just the right balance of sweetness, tanginess, and saltiness without overpowering the rice.
Jump to Recipe

What readers say
“Excellent directions for great tasting sushi rice every time. The details and notes in the description are exactly what you need to recreate the restaurant flavors you love at home.”

KRISTEN C

My Recipe Story

When I was growing up in Japan, sushi at home meant Temaki Sushi (Hand Roll) on the weekends. When I visited my grandparents, I often made Futomaki with my grandma and aunties for special celebrations.

Both my grandma and mom taught me how to make perfect sushi rice, and my job was to fan the rice. I’d fan the hot rice with an uchiwa (a flat, paddle-shaped paper fan) as soon as the sushi seasoning went in, and I could see the grains turn glossy as they cooled. I remember my little arm aching from waving so hard, with grandma telling me to fan faster.

They taught me that the tools matter too: the hangiri, the paddle fan, and the way the seasoning gets mixed in. When I make sushi rice at home, I still hear their instructions in my head.

If you love sushi rolls, try my Vegetarian Sushi Rolls, Dragon Rolls, and Spicy Tuna Rolls next!

A wooden bowl filled with cooked white sushi rice, perfect for learning how to make sushi rice, sits on a wooden table, partially covered by a blue and white striped cloth with a bamboo sushi mat and ceramic spoon nearby.

Key Ingredients

  • Japanese short-grain white rice – Its balance of moisture and firmness is what makes the grains stick together without turning to paste.
  • Kombu (dried kelp) – Optional. A small piece cooked with the rice adds a gentle aroma and umami. Don’t rinse it; the white powder on the surface carries umami.
  • Japanese rice vinegar (unseasoned)  – It’s milder than Western vinegars, so the seasoning tastes round instead of sharp. Bottled seasoned rice vinegar, called sushizu (すし酢), replaces the rice vinegar, sugar, and salt. Some brands are sharper than homemade, so taste it first if you want to adjust.
  • Sugar and salt – They balance the vinegar. Without the sugar the vinegar takes over, so cut it down rather than leaving it out.

Find the printable recipe with measurements below.

Jump to Recipe

How to Make Sushi Rice

  1. Wash and cook the rice. Rinse the rice several times until the water is almost clear. Drain well, then add it to the rice cooker with the measured cold water and kombu. Soak the rinsed rice for 20–30 minutes, then cook on the Sushi setting if you have one.
  1. Make the sushi seasoning. Meanwhile, heat the rice vinegar, sugar, and salt in a small saucepan over medium heat until the sugar dissolves and it’s nearly simmering. Set aside.
  1. Season the cooked rice. Remove the kombu and transfer the hot rice to a moistened wooden sushi oke (hangiri), baking sheet, or wide bowl. Spread it out so the steam escapes, then pour the warm or room-temperature sushi seasoning over the hot rice, running it off the rice paddle to control the flow.
  1. “Slice” the rice and cool it. Hold the rice paddle at a 45-degree angle and slice through the rice to spread the seasoning and break up the clumps, fanning as you go. Flip gently until the rice is glossy and barely warm, about body temperature.
  1. Serve. Cover the rice with a damp towel and use it at room temperature.
How to Make Sushi Rice-step by step-13
Make sushi rice seasoning (sushi vinegar).
Adding sushi vinegar (sushi rice seasoning) to the cooked rice.
Fanning sushi rice to let cool.
A large wooden bowl filled with cooked white rice sits on a wooden table, partially covered by a blue-and-white striped cloth—perfect for anyone learning how to make sushi rice. Nearby are a rice paddle and a sushi rolling mat.
Namiko Hirasawa Chen

Nami’s Recipe Tips

These simple tips will help you make sushi rice successfully every time.

  • Measure the water carefully – Use equal volumes of uncooked rice and water for this recipe. Sushi rice needs less cooking water because it absorbs the seasoning after cooking.
  • Season hot rice, then slice and fan – Add the seasoning while the rice is hot so it absorbs evenly. Use a slicing and folding motion to avoid crushing the grains, and fan as you mix to remove excess moisture and give the rice its shine.
  • Keep it under a damp towel – Uncovered rice dries out and hardens while you assemble your sushi.
  • A hangiri earns its place – The hinoki (cypress) wood pulls extra moisture out as the rice cools, which a baking sheet or a large salad bowl can’t do. Moisten it with water before adding the rice.
Cover the damp towel over prepared sushi rice to avoid drying prepared sushi rice.
Sushi Oke (Hangiri) 3 sizes

Make Ahead Tips

  • Season the rice a few hours ahead – Keep it in the hangiri under a damp towel at room temperature for up to a few hours. Don’t make it the night before; the texture and flavor change overnight.

Storage Tips

To store: Freeze leftover sushi rice in an airtight container for up to 1 month. The refrigerator’s cold air dries rice out and makes it hard, so I don’t recommend it.

To reheat: Defrost it overnight in the fridge, then bring it back to room temperature in the microwave. Warm, never hot.

A hand demonstrates how to make sushi rice by mixing cooked rice with a paddle in a wooden bowl, while a bamboo sushi mat and striped cloth rest nearby on the wooden surface.

How to Use Your Sushi Rice

Use your homemade sushi rice as the foundation for all types of sushi, from everyday meals to celebratory occasions.

Sushi oke containing Chirashi Sushi.
Mackerel Pressed Sushi (Saba Oshizushi) and sushi ginger are on the bamboo sushi tray.
A Japanese lacquer box containing colorful Mosaic Sushi that's made of checkerboard pattern of various sashimi, tamago, and cucumber laid over sushi rice.
Temari sushi on a plate.
A rectangular plate containing three ehomaki, or uncut sushi rolls, prepared for setsubun festival.
A Japanese plate containing inari sushi garnished with sushi ginger.

FAQ

What is the best rice for sushi?

Japanese short-grain white rice has the ideal balance of moisture and firmness and that’s what I use. In the U.S., California-grown medium-grain white rice is commonly used for sushi rice. Long-grain, jasmine, or brown rice will not hold together properly.

For a short-grain substitute, I recommend Korean short-grain white rice, which is quite similar to Japanese short-grain white rice.

Can I use seasoned rice vinegar?

Yes! Bottled seasoned rice vinegar (sushi seasoning) is a convenient shortcut. Use the same amount as the unseasoned rice vinegar in this recipe, but skip the sugar and salt since they’re already included. Bring it to room temperature before adding it to the hot rice.

Can I make sushi rice without a rice cooker?

Yes! You can cook the rice in a pot on the stove, an Instant Pot, or a donabe using the same amount of rice and water listed in this recipe. Follow my cooking instructions for your chosen method, then season the rice while it’s hot and gently slice and fold while fanning.

Why is sushi rice seasoned with vinegar?

Sushi began as a way to preserve fish by fermenting it with salt and cooked rice. This early form, called narezushi, was recorded in Japan by 718. During the mid-Edo period, cooks began using vinegar to create the tangy flavor without waiting for fermentation. This became known as hayazushi, or “fast sushi,” and laid the foundation for the vinegar-seasoned sushi rice we enjoy today.

What size hangiri do I need?

A 10-inch (25-cm) hangiri holds 3 to 5 rice cooker cups of uncooked rice, which is what I use for my family of four.

Why is my sushi rice mushy?

Sushi rice turns mushy when it’s cooked with too much water. Use equal parts rice and water—slightly less than regular steamed rice since you’ll add sushi seasoning later. Make sure to season the rice while it’s hot. Also, sushi rice gets mushy when it’s stirred too much so make sure to gently slice and fold instead of stirring.

I’d love to hear how yours turned out! 💛 Please leave a star rating and comment below to share your experience. Your feedback not only supports Just One Cookbook but also helps other home cooks discover recipes they can trust.

Authentic Sushi Rice Recipe

4.57 from 506 votes
by Namiko Hirasawa Chen
A wooden bowl filled with cooked white sushi rice, perfect for learning how to make sushi rice, sits on a wooden table, partially covered by a blue and white striped cloth with a bamboo sushi mat and ceramic spoon nearby.
Learn how to make sushi rice with this step-by-step sushi rice recipe. It includes ideal rice-to-water ratios and homemade sushi seasoning.
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Prep: 10 minutes
Cook: 1 hour
Soaking Rice: 20 minutes
Total: 1 hour 30 minutes

Ingredients 
 

Servings: 4

★ For 3–4 Servings (About 4 Medium Sushi Rolls)

For the Sushi Seasoning

★ For 5–6 Servings (About 6 Medium Sushi Rolls)

For the Sushi Seasoning

Instructions

Before You Start…

  • Choose one batch size below. Do not use the 2x or 3x scaling buttons. For how much rice to make for your sushi, see the Notes at the end.
    Shortcut: Substitute the same amount of bottled seasoned rice vinegar for the unseasoned vinegar, and omit the sugar and salt.
  • How to Measure Rice: Level off a rice cooker cup (¾ US cup / 180 ml) of uncooked short-grain rice and add to a rice washing bowl. Repeat until you have the desired amount.
    Important: Use Japanese short-grain white rice. Long-grain, jasmine, and brown rice won't hold together, and the sushi falls apart.
    A hand scoops rice into a measuring cup, then levels it with a chopstick over a clear container full of rice on a wooden surface, preparing the perfect amount for making onigiri.
  • Gather all the ingredients. 
    How to Make Sushi Rice Ingredients

To Wash the Rice

  • Quick Rinse: Cover with water, swirl briefly, and drain immediately. Repeat once to prevent the rice from absorbing stale starch water.
    Nami's Tip: Rice absorbs water quickly at first, so discard this water right away. This helps rinse off impurities and reduce absorption of the milky water.
    Japanese Corn Rice 1
  • Wash: Gently rub the wet rice in a circular motion with minimal water for 10–15 seconds so the grains scrub each other.
    Nami's Tip: Using very little water allows the grains to rub against each other and reduces the absorption of impurities.
    Two images show hands mixing or washing rice in a large metal bowl filled with water. The rice is being stirred and rinsed, likely to remove excess starch before cooking—an essential step for preparing perfect rice for dishes like kimbap.
  • Rinse: Add fresh water, swirl, and drain immediately.
    Repeat: Repeat the Wash and Rinse steps two more times until the water runs mostly clear.
    Japanese Corn Rice 3
  • Drain: Drain thoroughly using a fine-mesh sieve, gently shaking off excess water.
    Japanese Corn Rice 4

To Soak and Cook the Rice

  • Transfer well-drained rice to the rice cooker's inner pot and add the measured room temperature water. If using its Sushi Rice setting, follow the corresponding water line instead of the measured water. For White Rice mode, use the measured water.
    Nami’s Tip: Use equal volumes of rice and water. The rice will absorb more liquid when you add the sushi seasoning.
    How to Make Sushi Rice 2
  • Wipe any dirt off the kombu with a damp cloth and lay it on top, if using.
    Nami's Tip: Never rinse kombu. Leave the white powder on the surface; it carries umami. Kombu is fairly clean these days, so you don't have to do anything.
    How to Make Sushi Rice 3
  • Soak the rice and kombu for 20–30 minutes, then start the rice cooker.
    A pot over the stove, an Instant Pot, or a donabe all work with the same amount of water.
    How to Make Sushi Rice 4

To Make the Sushi Seasoning

  • Combine the rice vinegar, sugar, and salt in a small saucepan.
    Skip this step if using bottled seasoned rice vinegar. The seasoning should be warm or at room temperature when added to the rice.
    How to Make Sushi Rice 5
  • Heat over medium heat, whisking, until the sugar dissolves and it's nearly simmering. Remove from the heat and set aside.
    In the microwave, 1 minute is usually enough.
    How to Make Sushi Rice 6

To Season the Rice

  • Moisten a wooden sushi oke (hangiri) with water, drain, and wipe away excess moisture with a clean towel. Alternatively, use a lightly moistened baking sheet.
    Nami's Tip: This wooden tub helps absorb excess moisture, whereas a baking sheet does not.
    How to Make Sushi Rice 7
  • Remove the kombu from the cooked rice.
    Nami's Tip: You can repurpose the spent kombu to make Kombu Tsukudani (simmered kombu).
    How to Make Sushi Rice 8
  • Transfer the hot cooked rice to the sushi oke. Spread out the rice evenly with a rice paddle so it will cool faster.
    How to Make Sushi Rice 9
  • While the rice is hot, pour the sushi seasoning evenly over it.
    How to Make Sushi Rice 10
  • Hold the rice paddle at a 45-degree angle and slice through the rice to separate clumps and distribute the seasoning while fanning it.
    Nami's Tip: Avoid stirring or mashing, which breaks the grains. Fanning removes excess moisture and gives the rice its shine.
    How to Make Sushi Rice 11
  • Gently turn the rice after after every few slices while fanning it.
    How to Make Sushi Rice 12
  • When the rice is glossy and about body temperature, it’s ready for sushi.
    How to Make Sushi Rice 13

To Keep

  • Cover the sushi rice with a damp towel to prevent drying while you prepare your sushi recipe. Keep it at room temperature for up to a few hours. To store it longer, see below.
    How to Make Sushi Rice 14

To Store

  • Sushi rice has the best texture when freshly made.
    To freeze: Quickly cool any rice you plan to save in small, shallow portions, ideally within one hour of cooking. Transfer to airtight freezer containers and freeze for up to 1 month.
    To reheat: Defrost overnight in the refrigerator, then microwave until steaming hot throughout. Reheat only once. For sushi, let it cool to barely warm before using promptly.

Notes

How much rice do you need to make?
  • 1 rice cooker cup (¾ US cup, 150 g) of uncooked rice makes 2¼ US cups (330 g) of cooked rice.
    • 1 thick sushi roll (futomaki)
    • 2 medium sushi rolls
    • 4 thin sushi rolls
    • 3 inside-out rolls
  • 2 rice cooker cups (1½ US cups, 300 g) of uncooked rice make 4⅓ US cups (660 g) of cooked rice.
    • 2 thick sushi rolls
    • 4 medium sushi rolls
    • 8 thin sushi rolls
    • 6 inside-out sushi rolls
  • 3 rice cooker cups (2¼ US cups, 450 g) of uncooked rice make 6⅔ US cups (990 g) of cooked rice.
    • 4 thick sushi rolls
    • 6 medium sushi rolls
    • 12 thin sushi rolls
    • 9 inside-out sushi rolls
  • 4 rice cooker cups (3 US cups, 600 g) of uncooked rice make 8¾ US cups (1320 g) of cooked rice.
    • 5 thick sushi rolls
    • 8 medium sushi rolls
    • 16 thin sushi rolls
    • 12 inside-out sushi rolls
  • 5 rice cooker cups (= 900 ml = 3¾ cups = 750 g) of uncooked rice make 11 US cups (1650 g) of cooked rice.
    • 6 thick sushi rolls
    • 11 medium sushi rolls
    • 20 thin sushi rolls
    • 15 inside-out sushi rolls
How much prepared sushi rice do you need for one sushi roll?
  • One thick sushi roll (Futomaki) requires 1⅔ US cups (250 g) of prepared sushi rice.
  • One medium sushi roll (Chumaki), like Vegetarian Sushi Roll, requires 1 US cup (150 g) of sushi rice.
  • One thin sushi roll (Hosomaki) requires ½ US cup (80 g) of sushi rice.
  • One inside-out sushi roll (Uramaki), like California Roll, requires ¾ US cup (110 g) of sushi rice.
  • One nigiri sushi requires 20 g of sushi rice.

Nutrition

Calories: 353kcal, Carbohydrates: 79g, Protein: 6g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 344mg, Potassium: 75mg, Fiber: 3g, Sugar: 7g, Calcium: 20mg, Iron: 4mg

The nutrition facts shown are generated by an online calculator and are estimates only. Please consult a professional nutritionist for specific dietary needs.

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Editor’s Note: This post was originally published on August 18, 2011, and updated with new images and video on January 19, 2024. It was republished with more helpful content on December 8, 2024, and updated again on October 31, 2026.