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Homemade sushi rice recipe

The Best Sushi Rice Recipe

Sushi rice recipe that is easy to make, super sticky and perfect for homemade sushi and sashimi. Instant pot or stovetop recipes included!

  • Total Time: 35 minutes
  • Yield: 4 cups 1x

Ingredients

Scale

Instructions

  1. Cook: Place the rice in a fine mesh strainer and rinse the rice until the water runs clear. Use your hands to be sure all the grains are rinsed well. Place the rinsed rice into a medium pan or rice cooker with the 2 cups of water over high heat. Once the water begins to boil, cover the pot and reduce the heat to the very lowest setting. Cook for 15 minutes. Once the rice has finished cooking, remove from the heat, leave the lid on and let it sit for another 10 minutes.
  2. Combine: the vinegar, sugar and kosher salt in a small microwave safe cup and microwave for 30 seconds. Once the rice has sat for 10 minutes, fold in the seasoning liquid with a large rubber spatula.
  3. Allow the rice to come to room temperature before using. It becomes sticky as it cools off. You can speed this process up by spreading it onto a baking sheet to cool. Store leftover rice in the fridge in an airtight container for up to one week.

Click here for Instant Pot instructions

  • Author: Carole Jones
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Dinner
  • Method: Boiled
  • Cuisine: Asian

Nutrition

  • Serving Size: 1/4 C
  • Calories: 128
  • Sugar: 1 g
  • Sodium: 207 mg
  • Fat: 9 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 2 g
  • Carbohydrates: 11 g
  • Fiber: 0 g
  • Protein: 1 g
  • Cholesterol: 0 mg

Keywords: sushi rice recipe, Instant Pot sushi rice