How To Make Seasoned Sushi Rice
This easy sushi rice recipe takes all the guesswork out of the process. The rice cooker ensures tender, evenly cooked grains, while a simple vinegar seasoning gives it that classic balance of sweet and tangy. The foundation for restaurant-quality sushi at home.
Servings: 6 servings
Calories: 119kcal
Equipment
Ingredients
- 1 cup short-grain sushi rice
- 2 Tbsp unseasoned rice vinegar
- 1½ tsp granulated sugar
- ½ tsp kosher salt
Instructions
- Rinse rice. Place rice in a fine mesh strainer, then run under cool water to thoroughly rinse. At first water will look murky or cloudy, but after 1-2 minutes, water will run clear.
- Make seasoned vinegar. In a small sauce pan, combine rice vinegar, sugar, and kosher salt. Bring to a simmer over medium-high heat, then whisk until dissolved. Set aside until rice is cooked.
- Season rice. Transfer cooked rice into a large mixing bowl, then pour sushi vinegar on top. Use a rice spoon or spatula to gently toss the rice with vinegar, being careful not to squish the rice. Allow to sit for 10 minutes, then serve warm.
Notes
- Storage: Refrigerate in an airtight container for up to 3 days.
- Use the right rice: Do not substitute long-grain varieties like basmati or jasmine. They’re too dry and won’t develop the signature sticky texture of short-grain white rice.
- Stovetop method: Combine rice and water in a saucepan and cover. Bring to a simmer over medium-high heat, then reduce to medium-low and cook 15–18 minutes, until tender and liquid is absorbed. Rest, covered, off the heat for 10 minutes, then season with vinegar mixture.
- Instant Pot method: Combine rice and water in the bowl, seal, and cook on high pressure for 5 minutes. Allow a natural release, then proceed with seasoning.
Nutrition
Calories: 119kcal | Carbohydrates: 26g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 196mg | Potassium: 24mg | Fiber: 1g | Sugar: 1g | Calcium: 3mg | Iron: 1mg
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