Sushi Rice Recipe

This Sushi Rice Recipe creates perfectly seasoned, sticky rice that’s ideal for homemade sushi rolls, poke bowls, or serving as a flavorful side dish. Made with short-grain Japanese rice, rice vinegar, sugar, and salt, it delivers the classic balance of sweet, tangy, and savory flavors.

Whether you need a rice cooker method, stovetop version, or Instant Pot option, this guide covers everything you need for perfect results every time.

Ingredients

• 2 cups uncooked short-grain sushi rice
• 2 cups water
• 1/4 cup rice wine vinegar (or seasoned rice vinegar)
• 1/4 cup white sugar
• 1 tablespoon vegetable oil
• 1 teaspoon salt

Directions

1. Rinse the rice under cold water until the water runs clear. This removes excess starch and prevents gummy rice.
2. Combine the rinsed rice and water in a saucepan over medium-high heat. Bring to a boil.
3. Reduce heat to low, cover, and cook for 12 minutes.
4. Remove from heat and let stand, covered, for 10 minutes to steam.
5. In a small saucepan, heat vinegar, sugar, oil, and salt just until the sugar dissolves. Do not boil. Let cool slightly.
6. Transfer the cooked rice to a large bowl. Gradually fold in the vinegar mixture using a spatula. Stir gently to evenly coat without mashing the rice.
7. Allow the rice to cool to room temperature before using for sushi.

Rice Cooker Method

1. Rinse rice until water runs clear.
2. Add rice and water to the rice cooker.
3. Cook using the white rice setting.
4. Prepare vinegar mixture as directed above.
5. Fold seasoning into cooked rice and cool before using.

Instant Pot Method

1. Rinse rice thoroughly.
2. Add rice and water to the Instant Pot.
3. Cook on High Pressure for 4 minutes, then allow a 10-minute natural release.
4. Release remaining pressure, then season as directed.

Preparation Details

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: About 5 cups
Servings: 15