This easy sushi rice recipe is made in the rice cooker and it's completely foolproof. With it, you create delicious sushi rice at home without any stress. Whether you’re making homemade sushi rolls, nigiri sushi, poke bowls, or just serving it as a simple side dish, this method guarantees a light, fluffy, slightly sticky texture that’s perfect every time.
Why You’ll Love This Perfect Sushi Rice
If you're looking for the perfect sushi rice recipe that's made in the rice cooker, look no further!!
The secret to great sushi isn’t just the fresh fish or your favorite sushi roll fillings (we're looking at you spicy tuna!!) it actually all starts with the rice!
Good sushi rice should have just the right amount of sticky texture so the grains of rice hold together but don’t turn mushy.
This rice cooker method is the easiest way to get restaurant-quality results without needing a sushi oke or special stovetop method.
We’re using store bought sushi rice that's a short-grain rice (sometimes labeled as japonica rice or calrose rice) because it naturally has more starch. This is what gives sushi rice that signature cling.
Don’t be tempted to use jasmine rice or long-grain rice though. Those types won’t create the proper sticky rice you need for hand rolls, spicy tuna rolls, or California rolls.
The other key? A simple sushi vinegar made with seasoned Japanese rice vinegar (or unseasoned rice vinegar mixed with sugar and salt). When you gently fold this vinegar mixture into hot rice with a wooden spoon or rice paddle, you create perfectly seasoned, glossy vinegared rice that’s ready for all your sushi dreams.
Even better, this recipe uses basic ingredients you can easily find at your local grocery store. No fancy tools required. Just grab an electric rice cooker, a large mixing bowl, and maybe a damp towel to keep the rice from drying out.
Whether you’re a seasoned home cook or just learning Japanese cuisine, you’ll love how approachable this method is.
Ingredients & Substitutions
Here’s what you’ll need to make the best sushi rice at home:
- Short-grain rice: Look for the perfect short grain rice - also known as sushi rice, japonica rice, or calrose rice. Avoid medium-grain rice, brown rice, or long-grain rice for this recipe, as they won’t give you the proper sticky texture.
- Water: The right water ratio is key. We’re using two cups of water for 1.5 cups of rice. Most bags of rice direct you what ratio to use so just keep that in mind.
- Seasoned rice vinegar: You can use seasoned vinegar (make sure it's rice wine!) straight from the bottle, or make your own sushi vinegar by gently heating unseasoned rice vinegar with 2 tablespoons of sugar and 1 teaspoon of salt until the sugar dissolves. Just don't let it come to a boil if you have unseasoned vinegar.
- Optional pinch of sugar & salt: Taste your rice after seasoning and adjust if needed.
If you don’t have seasoned rice vinegar, you can also use apple cider vinegar in a pinch, but for best results stick to Japanese rice vinegar.
How to Make It
Now let’s walk through the important steps to make perfect homemade sushi rice. You can also print these instructions for cooking sushi rice at the bottom of this post.
RINSE THE RICE: Add the uncooked rice to a large bowl and cover with cold water. Swirl the grains of rice gently with your fingers to release excess starch, then tilt the bowl to drain the water without losing the rice. Repeat this rinsing process several times until the water runs clear. This is the most important step for getting good sushi rice. THe last two times I made this, one took 7 washes and the next took 4 so it varies depending on the brand.
SOAK & COOK: Transfer the rinsed rice to the rice cooker bowl and add two cups of fresh water. Place the bowl in your electric rice cooker, cover, and press start (or use the white rice setting if your type of rice cooker has it). Once the rice cooker flips to warm, leave it for another 10–15 minutes to let the rice grains steam and absorb any excess moisture.
MAKE THE SUSHI VINEGAR:If you’re using regular rice vinegar (not the seasoned kind), combine ¼ cup unseasoned rice vinegar with 2 tablespoons sugar and 1 teaspoon salt in a small saucepan over low heat. Stir until the sugar dissolves, then let it cool slightly. If you've got seasoned rice wine vinegar, there is no need to do this extra step.
SEASON THE RICE: If you want, you can transfer the hot rice to a large mixing bowl (or a traditional sushi oke if you have one) or just leave it in the rice cooker. Drizzle the vinegar mixture over the hot rice. Use a rice paddle or wooden spoon to gently fold the sushi vinegar into the rice without mashing the grains.
REST & SERVE: Cover the seasoned rice with a damp towel to keep it from drying out and let it cool to room temperature before making sushi rolls, rice balls, or bowls.
Storing Leftover Sushi Rice
Once you’re ready to store it, transfer any leftover vinegared rice to an airtight container. It’s still good the next day for rice bowls, but after that it starts to lose its perfect sticky texture. If you’re making a rice ball or using it for next-day hand rolls, just sprinkle a little water over it or throw an ice cube over the top before reheating.
What to Serve With It
This perfect sushi rice pairs beautifully with fresh fish for homemade sushi rolls, spicy tuna rolls, or classic California rolls. You can also use it as a base for poke bowls, simple rice bowls topped with soy sauce and sesame seeds, or even alongside your favorite Japanese cuisine side dishes like these below:
- Spicy Tuna Sushi Burger with Avocado, Cilantro & Sriracha
- Sweet Chili Salmon Sushi Bake
- Tiktok Viral Sweet Chili Salmon Sushi Cups
- How to Make the Best Spicy Mayo Sauce Recipe for Sushi
- Teriyaki Salmon Sushi Bake for Two
I also have a really delicious coconut rice recipe for the rice maker if you're interested!
Recipe
How to Make Perfect Sushi Rice (Rice Cooker Recipe)
Equipment
Ingredients
- 1.5 cups Sushi Rice (or another short grain rice)
- 2 cups Water (plus more for rinsing)
- ¼ cup Seasoned Rice Vinegar or ¼ cup unseasoned rice vinegar + 2 tablespoon sugar + 1 teaspoon salt
Instructions
- Add rice to a medium bowl and cover with cold water. Use your fingers to gently swirl the grains of rice around.
- Tilt the bowl to pour out the water without losing the rice. Refill and repeat this process until the water is clear, removing excess starch.
- Transfer the rinsed rice to the rice cooker bowl along with 2 cups of water. Cover and press start.
- Once the rice cooker indicates it’s done, leave it on “warm” with the lid on for another 10–15 minutes to remove any excess moisture.
- If using unseasoned rice vinegar, combine it with sugar and salt in a small saucepan over low heat until the sugar dissolves. Let cool slightly.
- Transfer the hot rice to a large bowl. Drizzle with seasoned rice vinegar and use a rice paddle or wooden spoon to gently fold the vinegar mixture into the rice.
- Cover with a damp towel and let it cool to room temperature before making homemade sushi rolls, hand rolls, nigiri sushi, or poke bowls.
- Store leftovers in an airtight container in the fridge and use within a day for the best sushi.
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