This simple guide will show you how to make sushi rice; cooked and mixed to perfection ready for making your very own sushi rolls. A quick sushi rice recipe, which will ensure the best start to making sushi at home.

nori and rice being rolled with a bamboo mat

Jump to:

🍚 Which rice is best for making sushi rolls?
🥘 Ingredients
🔪 Step by step instructions
🍣 Is this recipe gluten free?
🍙 How to handle the prepared rice
Types of sushi
💭 Recipe tips
📖 Recipe

In order to make perfect sushi rolls you first need to make perfect sushi rice. Rice that is specifically prepared for sushi is called Sumeshi. This means rice thats cooked for the right amount of time, in the right amount of water. It should be sticky but still al dente, shiny and not mashed together.

Here, I'll show you how to cook and season your sushi rice and i'll share my tips for handling sushi rice so it doesn't stick to everything. - Give it chance and it will get everywhere - your worktop, your floor, your hair, most definitely your hands - everywhere.

🍚 Which rice is best for making sushi rolls?

Short grain Japanese rice is the only rice you should be using for this sushi rice recipe. Most shops and supermarkets will sell bags of rice that are labelled as sushi rice. I highly recommend using the rice that is labelled as such, otherwise you run the risk of using a type that won't be sticky enough when cooked. If you struggle to find 'sushi rice' look for a medium grained white rice, usually named Nishiki.

Sushi rice spread onto a nori sheet with black sesame seeds sprinkled on top

🥘 Ingredients

Full ingredients & recipe instructions in recipe card below: Jump to Recipe Card

To make approximately 600g of cooked sushi rice (enough to make sushi for 4 people) you will need the following:

300g dried Sushi rice (Nishiki)
400ml tap water (for cooking rice)
2 tbsp Rice wine vinegar
2 tbsp Mirin rice wine
1 tsp Caster sugar
½ tsp Salt

Substitutions: if you can't get hold of Mirin rice wine replace half of the Mirin with extra rice wine vinegar and the other half with extra sugar.

🔪 Step by step instructions

First weigh out 300g of rice then transfer to a sieve and rinse under the tap until the water runs clear.
Transfer to a small pan and add 400ml of tap water for every 300g of dried rice. Leave the rice to soak in the pan for 30 minutes.
After 30 minutes of soaking, the rice can be cooked. Place a lid on the pan and then put the pan on the stove. Bring to the boil then turn down to a simmer and cook for 15 minutes. After 15 minutes take the pan off the heat and leave for 10 minutes with the lid on.
After 10 minutes remove the lid and transfer the cooked rice to a large mixing bowl.
Whilst still warm add 2 tablespoons rice wine vinegar, 2 tablespoons Mirin rice wine, 1 teaspoon caster sugar and ½ teaspoon salt. Carefully mix and fold together well, allowing all the seasoning to fully coat the rice.
The rice should be shiny and sticky with each grain separate and not mashed together. Ideally rice should be used at room temperature, so keep folding and mixing until the rice has cooled. The rice can then be used right away or if you're not ready to use it immediately, place a damp cloth over the bowl to stop the rice drying out.

🍣 Is this recipe gluten free?

Extra care should be taken if you are wanting to make gluten free sushi. Although the rice is gluten free the rice vinegars used as the seasoning may not be. Always check the labels and try to find gluten free vinegars.

🍙 How to handle the prepared rice

Prepared sushi rice can be difficult to handle due to its sticky nature. The best way to handle cooked sushi rice is with wet hands. When you are ready to start making the sushi, set up your stall with a bowl of water at side. Use this to keep dipping and rinsing your hands as you work with the rice.

The water can also be used when it comes to cut the sushi. Dip the tip of the knife into the water then hold it up to allow the water to run down the blade. The water on the blade will allow for a clean cut on the sushi and prevent the nori from tearing.

Types of sushi

Once the rice is made it can be used to make all kinds of sushi including maki sushi, California rolls, Dragon rolls and nigiri sushi.

💭 Recipe tips

Rinse the dried sushi rice: Rinse the rice thoroughly before cooking to remove any surface starch which can make the rice too sticky once cooked.

Soak the rice before cooking: Before placing the rice and water on the stove to cook, allow it to soak for 30 minutes first. Soaking will encourage the rice to absorb water and will allow for a more even cooking when it is introduced to heat.

Leave the rice to rest: After cooking the rice allow it to sit in the pan with the lid still on for 10 minutes. Any remaining moisture will be fully absorbed and redistributed, resulting in a more even texture throughout the rice.

Add the rice seasoning whilst still warm: Add the vinegar, Mirin, salt and sugar to the rice whilst it is still warm so the flavours will absorb into each grain as it cools.

Gently fold the rice: Fold the rice gently with a wooden spoon, try to separate the rice grains rather than mixing together. If you have one, use a rice paddle rather than a spoon. Continue to fold until the rice is fully cooled.

Cover rice until ready to use: If you aren't using the rice right away, cover with a damp tea towel to stop the rice from drying out.

Let me know what you think of this recipe by leaving a comment or star rating below. You can also pin the recipe on Pinterest. Or if you prefer you can pin the video.

📖 Recipe