Sushi Rice Recipe
A simple, no-cook seasoning transforms ordinary rice into the sticky, glutinous foundation for all your favorite Japanese sushi rolls. Perfect for busy weeknights or last-minute sushi parties, this recipe offers customizable seasoning and is gluten-free and vegan-friendly.
Ingredients
- 2 cups Japanese short-grain rice (Nishiki or Koshihikari)
- 2¼ cups water (filtered when possible)
- ¼ cup rice vinegar (Kikkoman seasoned or unseasoned)
- 2 tablespoons granulated sugar (or light brown sugar)
- 1 teaspoon fine sea salt (or kosher)
- 1 teaspoon kombu (dried kelp) for extra umami
Instructions
- Place rice in a fine-mesh sieve or bowl, rinse under cold water until clear, drain for 10 minutes.
- Transfer rice to a pot, add water, soak for 20-30 minutes.
- Cook rice in a rice cooker or on stovetop until done.
- Combine rice vinegar, sugar, and salt in a saucepan, warm until sugar dissolves.
- Transfer hot rice to a bowl, drizzle with vinegar mixture, cut and fold gently.
- Fan the rice while stirring, cool to just above room temperature.
- Use immediately for sushi or store covered for up to 2 hours.
Notes
Rinsing rice until water runs clear reduces excess starch. Fanning rice helps cool it evenly for the glossy finish.
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