Learn how to make perfect Sushi Rice at home with the help of your rice cooker! In just a few steps, you can make restaurant-quality sushi rice to bring your homemade sushi rolls to the next level. In this blog post, I’ll share my tips and tricks for making sushi rice like a pro everytime!
While making sushi rice can be challenging, don’t worry. My detailed step-by-step photos and recipe video are below. 👌
Mastering sushi rice unlocks endless sushi possibilities. Check out my recipes for Vegan California Roll and Kappa Maki Rolls for inspiration.
After seven years of sushi-making experience, I’ve perfected this sushi rice recipe through practice. Want to impress your family and friends with homemade sushi? Let’s get started!
Why You’ll Love This Recipe
- Foolproof. This recipe is tried and true, with step-by-step instructions that make it easy to make sushi rice at home.
- Authentic. The sushi vinegar mixture used in this recipe is very similar to the one used by sushi chefs, giving your homemade sushi an authentic taste.
- Budget Friendly. Making sushi at home is much cheaper than ordering takeout at your local Japanese restaurant. You can cure your sushi cravings without breaking the bank.
Equipment
Rice Cooker – Any rice cooker can be used for this recipe. I’m using the Tiger 10 Cup Electric Rice Cooker.
Large Shallow Container – I like using a large 5.6L shallow food storage container; this will be used to mix the sushi vinegar and the rice. You can also use a wooden hangiri, a large baking sheet, or a large baking dish.
What Type Of Rice Is Used For Sushi?
Short-grain white rice or medium-grain California rice is traditionally used for making sushi. This variety of rice has a sticky texture when cooked, which helps the rice hold together when making sushi rolls. What gives sushi its unique flavour is the rice vinegar, sugar, and salt used to season the rice when cooked.
Ingredient Notes
- Sushi Rice – My favourite brands to use are Kokuho Rose or Nishiki. Look for sushi rice in the international aisle of your regular grocery store or at your local Asian grocery store.
- Rice Vinegar – Adds a tangy, slightly sweet flavour and makes your sushi rice shiny. I used unseasoned rice vinegar Mizkan and Kikkoman are my go-to brands.
- Sugar – This is used to sweeten the sushi rice and balance out the flavours from the rice vinegar, and I used white granulated sugar.
- Salt – This is to season the sushi rice. I used basic iodized table salt.
Step By Step Instructions
1. Add the sushi rice to the rice cooker bowl and cover it with water. Rinse 3-4 times using your hands to stir the rice until the water looks less milky (it’s okay if it’s not completely clear). Drain well.
2. Add water to the 3-cup line measure in your rice cooker. If you have any extra water, discard it. Place the rice cooker bowl into the rice cooker and close the lid. Select the rice cook setting or cook according to your rice cooker’s instructions.
3. To make the sushi vinegar add the rice vinegar, sugar, and salt in a small bowl or measuring cup. Stir until the sugar has dissolved. Once the rice is cooked, let it steam for 30 mins in the rice cooker.
4. Transfer the cooked rice to a large, shallow container (5.6L) and using the rice paddle, gently break it up. Drizzle the sushi vinegar evenly on top, and using a lifting/cutting motion, mix with the rice paddle until combined. Cover with plastic wrap so that it is touching the surface, and let cool to room temperature before using in sushi rolls.
Recipe Tips & Notes
- Use the correct type of rice. Buy short or medium grain rice labelled “sushi rice” for best results. I often use medium-grain rice in this recipe.
- Rinse the rice in cold water; until it isn’t milky to remove excess starch (it’s okay if it’s not completely clear).
- Add sushi vinegar to hot rice for better absorption and easier mixing.
Variations
- Add 1-2 small pieces of kombu (dried kelp) to your rice cooker while cooking to add extra umami flavour to your sushi rice. After cooking, discard or save the kombu for another recipe.
Storage Tips
Sushi rice is best eaten the day it is prepared and served at room temperature. When you store sushi rice in the fridge, it will cause the rice to become firmer and drier.
Store leftover sushi rice in an airtight container and refrigerate for up to 3 days.
To reheat sushi rice, cover it with plastic wrap or a damp towel and microwave at 30-second intervals until warm. Now it’s ready to be used for making more sushi rolls.
Frequently Asked Questions
Yes, in the US, labelled medium grain rice is commonly referred to as sushi rice. Short-grain and medium-grain rice are pretty alike and can be used interchangeably.
1. Too much water added, make sure you correctly follow the recipe directions, typically, the ratio for sushi rice is 1:1 (one part rice to one part water).
2. Not letting the rice steam, after cooking the rice, it’s essential to let the rice steam to allow it to absorb any excess moisture.
3. Avoid overmixing the vinegar with the rice. Instead, gently mix the vinegar into the rice using a folding motion.
Rice amounts in sushi rolls vary depending on size and type. A half sheet of seaweed needs about 2/3 to 3/4 cup of rice, and a full sheet requires about 1 1/2 cups.
SUSHI RECIPES
DID YOU MAKE THIS SUSHI RICE?
I would greatly appreciate your feedback. Kindly leave a comment or star rating ⭐️⭐️⭐️⭐️⭐️ below. Also, feel free to tag me on Instagram, as I enjoy seeing photos of your recipes.
How To Make Sushi Rice In A Rice Cooker
Equipment
- Rice Cooker
- (5.6L) Large Shallow Container (or wooden hangiri, large baking sheet, or dish)
Ingredients
- 2 1/4 cups sushi rice (short or medium grain)
- 2 1/4 cups water
- 1/4 cup unseasoned rice vinegar
- 1 tbsp + 3/4 tsp sugar
- 3/4 tsp salt
Instructions
- Measure the sushi rice using US metric measuring (dry) cups.
- Add the sushi rice to the rice cooker bowl and cover it with water. Rinse 3-4 times using your hands to stir the rice until the water looks less milky (it doesn’t have to be completely clear). Drain well.
- Add water to the 3-cup line measure in your rice cooker. If you have any extra water, discard it. Place the rice cooker bowl into the rice cooker and close the lid. Select the rice cook setting or cook according to your rice cooker’s instructions.
- To make the sushi vinegar, add the rice vinegar, sugar, and salt to a small bowl or measuring cup. Stir until the sugar has dissolved.
- Once the rice is cooked, let it steam for 30 mins in the rice cooker.
- Transfer the cooked rice to a large shallow container (5.6L). Using the rice paddle, gently break up the rice and drizzle the sushi vinegar evenly on top. Now using a gentle lifting/cutting motion with your rice paddle, thoroughly mix the sushi vinegar until each grain of rice is evenly coated.
- Cover with saran wrap so that it touches the surface of the rice to prevent it from drying out. Let the rice cool to room temperature, and then it’s ready to use for sushi rolls.
Video
Notes
- Use the correct type of rice. Buy short or medium grain rice labelled “sushi rice” for best results. I often use medium-grain rice in this recipe.
- Rinse the rice in cold water; until it isn’t milky to remove excess starch (it’s okay if it’s not completely clear).
- Add sushi vinegar to hot rice for better absorption and easier mixing.
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