[[ recipeID=recipe-8lxusgb4g, title=Sushi Rice Recipe (restaurant quality) ]]

Sushi Rice Recipe


To make sushi rice you need two things; rice and sushi vinegar. Sushi rice is seasoned with “sushi vinegar,” a combination of rice vinegar, sugar, salt, mirin and sometimes kombu. (The kombu can be added straight to the cooking pot.)

Making your own sushi vinegar allows you to control the flavor and ingredients. Once you have the vinegar, you’ll need to incorporate it into the rice by slashing and flipping with a sushi paddle, rather than stirring, which can smash the grains of rice.

Perfect sushi rice consists of separate grains that are chewy—not mushy—and yet stick together, making it easy to form the rice into balls and rolls. Sushi rice should form nice clumps when picked up with chopsticks, and should taste well seasoned but not overpower the delicate flavor of raw fish within a sushi roll.

Servings: 6 cups

  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins





  1. Prepare the rice for cooking by rinsing the rice first to remove some of the starch. Place the rice in a bowl and cover it with cold water stirring it around with your fingers until the water is milky or cloudy. Drain the water off and do the same process 4-5 more times until the water is fairly clear.
  2. Soak the rice before cooking. Once the water is fairly clear use a fine-mesh to drain off the remaining water. Take the drained, cleaned rice and soak it in fresh cold water for 30 minutes. Drain rice and allow to sit in strainer until you are ready to cook.

Rice Cooker Instructions

  1. Add 2 cups drained rice, 2 cups water, and a 2 inch strip of Kombu to your rice cooker and use the sushi setting.

Pressure Cooker

  1. Add 2 cups rice, 2 cups water and 2 inch strip of kombu to your pressure cooker. Pressure cook for 5 minutes at HIGH pressure. Natural pressure release for 10 minutes before removing the lid.


  1. Add 2 cups rice, 2 cups water, and 2 inch strip of kombu to your pot. Cook on medium-high heat; cover and bring rice to a boil, then reduce heat to low cook until water is absorbed; approximately 10-15 minutes.

  1. While the rice is cooking, prepare the sushi vinegar. Add the vinegar, sugar, salt, and mirin to a small saucepan and bring to a boil, turn the heat down to medium and whisking until sugar is dissolved. Allow mixture to simmer for another 2 minutes. Remove the pan from heat and set aside.
  2. Prepare the rice to add the sushi vinegar. Take a large, wide bowl and wet the inside with a damp cloth (prevents the rice from sticking) and pour the rice into the bowl. Take the sushi vinegar and pour the warm mixture over the your rice. Using a wooden spoon or paddle to flip the rice over mixing in the sushi vinegar without mashing the rice.
  3. Your rice is mixed and ready to use when the grains are still separate and distinct; chewy but not mushy; and sticking together making it easy to form into balls or rolls. If you are planning to use the rice immediately then cover it with a cloth to keep it warm because you will want it to be warm when making your sushi.