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Sushi Rice Recipe

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This sushi rice recipe delivers perfectly seasoned, fluffy, and slightly sticky rice every time. With exact water ratios and simple methods for stovetop, rice cooker, and Instant Pot, it’s the ideal base for sushi, bowls, and meal prep.
Course Side Dish
Cuisine Japanese, Japanese-Inspired
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 Servings
Calories 210
Author Ronda Eagle | Kitchen Dreaming

Ingredients

  • 2 cups short-grain sushi rice
  • 2 ½ cups water (adjust per method)
  • ¼ cup rice vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt

Instructions

  • Rinse rice under cold water until clear
  • Soak rice for 20–30 minutes and drain
  • Cook rice using stovetop, rice cooker, or Instant Pot
  • Let rice rest covered for 10 minutes
  • Heat vinegar, sugar, and salt until dissolved
  • Transfer rice to a wide bowl
  • Pour seasoning over rice
  • Gently fold while cooling

Notes

  1. Rinse thoroughly to prevent gummy rice
  2. Use correct water ratio for each cooking method
  3. Fold gently to avoid breaking grains
  4. Cool while fanning for best texture and shine
  5. Adjust seasoning slightly to taste
  6. Use rice at room temperature for best results

Nutrition

Serving: 1serving | Calories: 210kcal | Carbohydrates: 45g | Protein: 4g | Fat: 0g | Sodium: 150mg | Fiber: 1g | Sugar: 3g