Sushi Rice Recipe

Sushi rice in a blue bowl with a pair of chopsticks and a rice server.

5 from 1 vote

This sushi rice is sticky, glossy, and perfectly seasoned with a sweet and tangy vinegar mixture, ready for sushi rolls, bowls, or musubi in about 35 minutes.

Cook Time35

Total Time35

Course: Dinner, Side Dish

Cuisine: American, Japanese

Servings: Servings

Calories: 229kcal

Author: Jessica

Ingredients

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 like avocado or vegetable oil

Instructions

Add the water and sushi rice to a medium saucepan and stir together. Cover with a tight-fitting lid and cook over medium-low heat until the water is fully absorbed, about 16-20 minutes.
While the rice cooks, whisk together the rice vinegar, maple syrup, and oil in a small bowl. Set aside.
Once the water has fully absorbed, remove the rice from the heat. Pour the seasoning mixture over the rice and stir gently to combine. Cover and let sit for an additional 10-15 minutes.
Fluff the rice before serving. Serve hot or cold (see storage tips below).

Notes

Rice: Sushi rice or Calrose rice is perfect for this recipe.
Rice Vinegar: Seasoned rice vinegar is preferred because it adds a very subtle sweetness, but unseasoned or apple cider vinegar can be used instead.
Maple Syrup: Can be swapped for agave syrup, honey, or plain sugar.
Neutral Oil: Any neutral-tasting oil can be used, types like avocado, grapeseed, or vegetable oil are all perfect options.
Optional Add-Ins: Stir in toasted sesame seeds, a dash of sesame oil, a crumbled nori sheet, or small cooked vegetables.

Add the rice seasoning while the rice is still hot for the best absorption, and don't overmix the seasoning with the rice.
Let the rice cool completely before using it to roll sushi.
Store sushi rice in an airtight container and refrigerate for up to 3-5 days.

Nutrition