Name: Perfect Sushi Rice Recipe: How to Cook Fluffy, Seasoned Sushi Rice Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 1 cup sushi rice (about 220g); 1½ cups water (about 375ml); Sushi rice seasoning, to taste

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Introduction

Sushi rice is the foundation of any good sushi dish, prized for its sticky yet tender texture. Mastering the perfect ratio of rice to water ensures your rice cooks evenly and turns out just right. With this simple method, you’ll have delicious sushi rice ready for your favorite rolls or bowls.

The image shows three triangular rice balls with a small dark green square of seaweed placed in the center on top, arranged on a white plate with thin orange diagonal stripes. Next to the plate, there is a white bowl filled with plain white rice, and a single piece of dark green seaweed sits on the white marbled surface beside the bowl. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup sushi rice (about 220g)
Sushi rice seasoning, to taste (optional)
1½ cups water (about 375ml)

Instructions

Step 1: Measure 1 cup of sushi rice using a volume measure such as a 250ml cup, short glass, teacup, or small mug. Rinse the rice in a saucepan by swirling it around with water, then drain carefully without losing any grains.
Step 2: Add 1½ cups of water to the rinsed rice in the saucepan. Bring the water to a quick simmer over medium heat, then cover tightly with a lid and reduce the heat to low. Cook for 13 minutes without removing the lid.
Step 3: After 13 minutes, check a couple of grains at the surface to see if the rice is cooked and the water has evaporated. If not, cook for additional 2-minute intervals, checking each time as different rice brands may vary.
Step 4: Once cooked, turn off the heat and let the rice sit, covered, for 10 minutes. This resting time allows the moisture to fully absorb, resulting in perfectly textured sushi rice.
Step 5: Fluff the rice gently and add sushi rice seasoning if desired. Serve immediately for best results.

Tips & Variations

Use a consistent measuring cup to maintain the perfect rice-to-water ratio each time you cook.
If you prefer, warm the sushi rice seasoning before mixing it in to help it absorb better into the rice.
For extra flavor, you can add a small piece of kombu (dried kelp) to the water while cooking, then remove it before serving.

Storage

Store leftover sushi rice in an airtight container in the refrigerator for up to 2 days. It’s best reheated gently in the microwave or steamed to maintain moisture. Avoid freezing as it can change the rice texture.

How to Serve

A white plate with orange lines holds three triangular rice balls, each topped with a small square of dark green seaweed on their upper part, giving a contrast to the white rice. To the left, there is a white bowl filled with plain white cooked rice, and above it lies a single rectangular piece of dark green seaweed. All items rest on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice instead of sushi rice?

Sushi rice is a specific short-grain variety that becomes sticky when cooked, essential for making sushi. Using regular long-grain rice won’t give the same texture or stickiness required for sushi.

Why should I not remove the lid while cooking?

Removing the lid lets steam escape and can disrupt the cooking process, leading to unevenly cooked rice. Keeping the lid on maintains the proper steaming environment for fluffy, tender sushi rice.