Making sushi rice is SO EASY. It may seem intimidating at first because this sushi rice is cooked on the stovetop. But follow these basic instructions and you'll be on your way to homemade sushi rolls, sushi bowls, and more!
If you have a sushi addiction like me then you need to learn how to make sushi rice at home! It has so many uses and it is SO TASTY.
Sushi rice is the foundation of making sushi and it's an essential technique you will need to master first. But once you get the hang of it you'll be making impressive sushi rolls in no time!
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- Sushi Rice or Calrose Rice
- Rice Vinegar
- Neutral Oil, like vegetable oil or avocado oil
- Maple Syrup or Agave Syrup
What Kind of Rice is Sushi Rice?
Sushi rice is a type of short-grain Japanese rice. You may see it sold as calrose rice in your local grocery store. This variety of rice features short, plump, oval like grains that, when cooked, develop a distinct stickiness.
Some sushi rice brands are Rooster, Tamanishsiki, Lundberg. I personally love the rooster and Lundberg brands for rice.
How to Cook Sushi Rice on the Stove
You don't need a rice cooker for this recipe, just a good old saucepan with a lid!
Cooking sushi rice is just like cooking any other kind of rice, the only difference is the ratios are a bit different.
The sushi rice to water ratio is 1 ½ cups sushi rice to 2 cups of water.
You will just boil that until all of the water has been absorbed into the rice, this should take around 16-18 minutes.
After the rice has finished cooking you will add in the seasoning. The seasoning consists of rice vinegar, oil, and maple syrup.
The seasoning is what transforms this from a plain tasting glutinous rice to the perfect tasting sushi rice!
Sushi rice has a very subtle sweetness and tang. The oil helps to slightly break up the sticky gluten that forms in the rice. Making the rice easily workable and moldable, but still keeping its sticky texture.
How to Store Sushi Rice
Sushi rice stores wonderfully in the refrigerator.
To store your leftover sushi rice, let the rice cool to room temperature and tightly pack it into an airtight container.
Store the container in the refrigerator and enjoy within 3-5 days.
The next day you can use the rice to make sushi rolls, or you can reheat it.
To reheat: place the rice on a microwave safe plate and fluff with a fork. Add an ice cube to the center of the rice, and press a piece of parchment paper over top of the entire plate.
Microwave for about 1 minute. Dispose of the ice cube and fluff the rice before serving.
This ice cube hack ensures that the rice keeps its moisture while being heated. It works like a charm and the rice tastes as if it was freshly made!
What to make with Sushi Rice
There are endless possibilities of what you can make with this sushi rice!
It is excellent in these Salmon Sushi Bowl (coming soon!), or you can use it to make actual homemade sushi! This was a game changer for me and my sushi addiction.
The Basics of Homemade Sushi
To make sushi at home you will need:
- A bamboo sushi mat
- Plastic wrap
- Seaweed sheets, these are often called Nori Sheets
- Sushi filling
- Cold Sushi rice (your sushi rice needs to be refrigerator cold before you begin)
Sushi Filling Options
Some filling options include:
- Fresh vegetables like cucumber, shredded carrots, or bell peppers.
- Fresh fruits like mango, avocado or thinly sliced apples.
- Cooked Seafood like tempura shrimp, grilled salmon, or crab.
- Raw Seafood- make sure you are buying top quality, sushi grade fish if you are wanting to include raw seafood in your sushi rolls.
These are just some examples of things that I like to use in my sushi rolls, the options are really endless and you can use anything you like!
Rolling sushi is pretty simple, here are the basic steps:
- Lay the bamboo mat on a flat surface and cover it with a piece of plastic wrap (this step is crucial so the rice doesn't get stuck all over the sushi mat).
- On top of the plastic wrap, using a spatula or a spoon (or just your hands) spread out the sushi rice in a ¼-1/2 thick layer. Using the back of the spoon or the spatula to flatten the rice as much as possible. Form this into a square shape that is around the same size as your nori sheet.
- Place the nori sheet on top of the rice and using your hands, gently press the sheet to adhere it to the rice.
- Add your filling.
- Begin rolling your sushi. Roll your sushi over, and use the bamboo mat as you roll the sushi to compress and form the roll. This is a very good instructional video showing how to roll sushi.
Step 2 Note: You can make sushi with the rice on the outside of the nori or on the inside. To make a sushi roll with the nori on the outside, just reverse the steps and place the nori sheet on the plastic wrap, and then cover the nori sheet in rice.
Did you make this recipe? Leave a comment down below and let us know!
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Sushi Rice Recipe
Sushi Rice is incredibly flavourful boasting a slightly sweet and tangy flavour. It is perfect for homemade sushi rolls or bowls!
- 2 cups Water
- 1 ½ cups Sushi Rice or Calrose Rice
- ¼ cup Rice Vinegar
- ¼ cup Maple Syrup or Agave Syrup
- 1 Tablespoon Neutral Oil (such as avocado or vegetable oil)
- To make the seasoning, in a small mixing bowl combine the rice vinegar, maple syrup, and oil. Stir together and set aside.
- In a medium sized saucepan add the water and the sushi rice. Stir together and cover with a tight fitting lid.
- Place the rice over medium heat and bring to a boil. Boil for 10 minutes, after 10 minutes lower the heat to medium-low and continue cooking for an additional 10-12 minutes. Keep a close eye on the rice and adjust the heat as necessary to avoid burning.
- Once all of the water has been absorbed, remove from heat.
- Pour the seasoning mixture over the rice and stir well to combine.
- Cover the rice with the lid and let sit for an additional 10-15 minutes.
- Fluff rice before serving. Serve hot or cold (see post above for storage instructions).
- Sushi Rice will last in the refrigerator for up to 3-5 days in an airtight container.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 237Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 78mgCarbohydrates: 48gFiber: 0gSugar: 10gProtein: 3g
Please Note- The nutritional information provided is an estimate based on an online nutrition calculator and it will vary based on the ingredients that you use.
This recipe was adapted from All Recipes, Perfect Sushi Rice.
That is so awesome! Sounds delicious…sweet and tangy
I am so excited to try this! I've always wanted to make sushi at home, but have been too scared. Thank you for making this sound simple enough for a newbie like me. 🙂
Yay! We wish you the best luck on your sushi making adventures. We would love to know how it turns out!