sushi rice

The perfect authentic sushi rice recipe. The best sushi rice recipe with step by step photos and a video. Also now including an online sushi rice quantity calculator. Plus three tips to make it as the Japanese do!

How to Make the Perfect Sushi Rice

tbsp Rice vinegar

tbsp sugar

tsp salt

Uncooked sushi rice (*1)

water

Wash the rice a few times or until the washing water becomes clear. Drain the washing water and place the rice in a rice cooker. 

Add the kepl strip and water and cook the rice as per your rice cooker instructions. *3&nbsp;

While the rice is cooking, in a small pot, heat the rice vinegar, sugar, and salt together to make the sushi vinegar on medium heat until the sugar dissolves.

Moisten the wooden tub with water and wipe excess water off with a cloth.&nbsp;

Once the rice is cooked, remove the kelp strip (if you used a kelp strip)  from the rice and place the rice into the wooden tub. Pour the sushi vinegar over it and mix to flavour the rice while fanning it to cool down the rice.

While the rice is hot, pour the sushi vinegar mixture over the rice.

Turn and mix to flavour the rice with rice spatula (called Shamoji) while fanning it to cool down the rice.&nbsp;

While fanning with the Japanese fan (called Uchiwa) make sure that you are not mashing the rice, rather more like cutting motion. 

All the rice to cool at room temperature and place a moistened cloth over to avoid getting dry.&nbsp;

https://content.jwplatform.com/videos/IfmitGb6.mp4

Sushi rice

A fool-proof method for perfect sushi rice every time. Highly seasoned and flavorful.

Instant Pot Sushi Rice

rice

white wine vinegar

seasoned rice vinegar

salt

Tbsp. sugar

In a fine mesh strainer - Rinse rice under running water for about 2 minutes, Then let dry for a few minutes.

Add rice and water to Instant Pot and use rice setting - low pressure for 12 minutes. Once cook time is complete, allow pressure to naturally release - about 10 minutes.

Meanwhile, in a small bowl - combine white wine vinegar, rice wine vinegar, salt, and sugar. Microwave for 1 minute, then stir until completely dissolved.

Transfer rice to glass dish. Then using a wooden spoon, add vinegar mixture and gently mix well to combine.

Let cool, then use in your favorite rolls. Enjoy!

https://embed.mediavine.com/videos/rq4zh7dm9gpy9azqckuw

Highly seasoned sushi rice cooked perfect every time using the Instant Pot.

How to make sushi rice in a rice cooker, to use for homemade sushi.

Rice Cooker Sushi Rice

sushi rice ((I use Nishiki))

filtered water

rice vinegar ((I use Marukan))

Place the rice and water into a rice cooker. Cook the rice according to the “white rice” setting on the rice cooker.

When the rice has finished cooking, evenly pour the seasoned rice vinegar all over the rice. Toss the rice around to further distribute the rice vinegar, taking care to be gentle, and not mash the rice.

It is now ready to be used for sushi. Here’s my post on homemade sushi.

A tutorial on how to make the perfect sushi rice and a recipe for legitimate California rolls :)

Sushi Rice And California Rolls Recipe

Japanese short or medium grain rice

Tbsp Sushi Vinegar

Tbsp Rice vinegar

Tbsp sugar

salt (I used sea salt)

lb Imitation crab meat

Avocado (ripe but still firm)

cucumber

Toasted Nori Seaweed

sesame seeds

Soy sauce (regular

Wasabi paste or wasabi powder

For spicy mayo: Mayonnaise (~1 Tbsp

Sushi Rice and California Rolls Recipe

Wash the rice with cold water until the water runs clear. Drain well. If you have a rice maker (way easier!), follow rice maker instructions and cook on the white rice setting then skip to step #4

Put drained rice in a heavy sauce-pan and add 2 cups cold water. Cover tightly and set the pan over high heat and bring to a boil. Once it boils, reduce heat to medium and let cook covered until all the water is absorbed (7-8 min). Do not remove the cover to check, but listen for the bubbling to stop.

Once you hear a faint hissing sound, reduce the heat to very low and cook another 6 min. Remove from the heat and let stand 15 min covered. This is the basic white rice eaten with japanese meals.

Transfer the hot rice to a large bowl and break it up to get rid of all the hot clumps.

Let the rice cool down until it is just warm, then stir in your cooled sushi vinegar

How to Cook Perfect Sushi Rice (Rice Maker and Stove-top versions): P.S. do not add salt while cooking rice.

Wrap your sushi matt in plastic wrap before using it (this makes it re-useable and you don't even have to wash it!).

Fold the pieces of nori in half to split them.

Toast your sesame seeds over medium heat, stirring constantly until golden. Slice up your veggies.

Spread a generous handful of sushi rice onto the 1/2 sheet of nori. Use your WET FINGER TIPS (keep your hands wet to prevent sticking) to spread the rice evenly over the entire surface of the nori.

Flip the rice covered piece of nori over so the rice is facing down (this way, your rice will be on the outside). Place your fillings across the center of your rice in the middle of the sheet (don't overfill or the roll won't seal).

Start rolling away from you using your matt to firmly keep the roll in place. Apply some pressure to make a tight roll. If its not tight enough, it will be difficult to cut. Once the roll is complete, sprinkle the roll with toasted sesame seeds while it is still on the mat so you can turn it easily.

Run your sharp knife through a damp paper towel before slicing so the rice won't stick as much. Cut the roll in half, then line the two halves up and slice even 1-inch rings. I have found that it slices easier when you slice quickly.

Assembling your California Rolls:

Sushi Rice is super easy to make at home! With just FOUR simple ingredients, the possibilities with this scrumptious Sushi Rice recipe are endless!

Sushi Rice

Japanese rice vinegar

sugar

Rinse

Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water with your hand, pour off and repeat 2-3 times or until the water is clear. Rinse a few more times. After the rice is rinsed, let the rice drain in a colander or strainer for 1 hour.

Cook

After the rice has drained, put the rice in the rice cooker with the 3 cups of water, cover, and start.If you don&#039;t have a rice cooker place rice and water in a heavy saucepan over medium-high heat; bring just to a boil, reduce heat to low and simmer, covered, for 15 minutes. Turn off heat and let rice rest, covered, for 15 additional minutes.

Prep

While rice is cooking, prepare the vinegar mixture. In a small saucepan over medium heat, combine rice vinegar, sugar, and salt. Heat mixture just until the sugar dissolves (do not let it boil). Remove from heat and let cool to room temperature.

Cool

When the rice is done cooking, gently spread out the rice over a cookie sheet. Evenly distribute the cooled vinegar mixture over the rice. Gently turn rice over from time to time with rice paddle or wooden spatula so that rice cools evenly. To speed things up, fan the rice each time you turn it over. When rice has cooled to room temperature, it is ready to use for sushi rolls!

https://www.youtube.com/watch?v=WO-LeQ3N164

Sushi Rice is super easy to make at home! With just FOUR simple ingredients, the possibilities with this scrumptious Sushi Rice recipe are endless!
Recipe: https://www.favfamilyrecipes.com/sushi-rice/

How to make Sushi Rice

Want to read more about sumeshi? Head this way » Note: konbu is dried Japanese sea kelp. It is available in any Japanese supermarket. Look for pieces that are wide and flat with a distinct powdery white deposit on the...

Sumeshi (Vinegared Sushi Rice) Recipe

short grain sushi rice

konbu,

rice vinegar (see note)

Place rice in fine mesh strainer and rinse under cold running water, gently agitating with hands until liquid runs clear. Add rinsed rice and water to rice cooker and cook. Alternatively, place in a heavy-bottomed 2 quart saucepot with a tight-fitting lid. Bring to a boil over high heat, cover, turn heat to lowest setting, and cook for 15 minutes. Remove from heat and let stand 10 minutes until all liquid is absorbed and rice is tender.

Meanwhile, combine konbu, vinegar, sugar, and salt in a small saucepan and cook over medium heat, stirring constantly, until sugar and salt are dissolved.

Transfer rice to a 13-inch by 9-inch nonreactive casserole dish (like a pyrex) and spread gently into an even layer using a rice paddle. Aim a fan set to low directly at rice and keep it running during the rest of this step. Carefully sprinkle 3/4 of vinegar mixture over rice by drizzling it over the back of the rice paddle. Combine the rice and vinegar by gently folding it in with a cutting motion, being careful not to bruise or crush any rice grains. Taste rice and, if desired, add more of vinegar mixture. Continue fanning rice and folding until rice stops steaming and grains have achieved a slightly glossy texture that just sticks together when you squeeze them. Keep sushi rice at room temperature covered in a clean damp dish towel, or plastic wrap pressed directly against its surface.

Onigiri, also known as omusube, are portable snacks, often sold in Japanese convenience stores, which are traditionally stuffed with salty, tangy fillings, then wrapped in seaweed. When grilled, glazed or cooked, they become yaki onigiri. In this version, adapted from “Vegan JapanEasy: Classic and Modern Vegan Japanese Recipes to Cook at Home” by Tim Anderson (Hardie Grant, 2020), a little bit of the pickled shiitake filling goes a long way. (The recipe makes extra, which you can keep refrigerated to add to stir-fries, ramen or even omelets.) You could also stuff these with finely chopped kimchi, Japanese pickles, sautéed greens or nothing at all. Available online or at most Japanese supermarkets, an onigiri mold makes for sleek shaping, but, with a little practice, you could also form the shape by hand, or simply roll the rice between your palms into balls. For hot yaki onigiri, brush them with the miso glaze, which will form a delightful crackly, caramelized crust when broiled.

Yaki Onigiri (Grilled Japanese Rice Balls) With Pickled Shiitakes

shiitake mushrooms

Japanese chile flakes,

tamari

mirin

rice vinegar

sushi rice (Japanese short-grain rice)

oil,

Sesame seeds, for garnish (optional)

nori,

red or white miso

sesame oil

sake

rice vinegar, lime juice or other vinegar

Prepare the filling, if using: Add the shiitakes to a medium saucepan and top with cold water by a couple of inches. Stir to combine. Heat over medium-low just until bubbles start to break the surface. Cover and set aside to rehydrate for about 30 minutes. Once the mushrooms are tender, transfer them to a cutting board and thinly slice. (Save the mushroom stock for another use.) Toss sliced mushrooms with chile flakes, then transfer to a jar or lidded container. Top with soy sauce, mirin and rice vinegar. Cover and refrigerate. Let pickle at least 2 hours to develop flavor. They’re even better after a few days and will keep refrigerated for up to 6 months.

After the mushrooms have pickled (if using), prepare the rice: Add the rice to a medium saucepan with a tight-fitting lid. Rinse the grains to remove any excess starch, and cover rice with cold water by 1 or 2 inches. Swish them around with outstretched fingers, then drain the rice, repeating the process three or four times until the water goes from milky to just slightly cloudy.

Pour 1 3/4 cups/420 milliliters water into the rinsed, drained rice, and give the rice a stir to distribute evenly. If time permits, let the rice soak for 15 to 30 minutes, which will help the grains cook even more evenly.

Heat the rice over high and bring to a boil, stirring occasionally, about 5 minutes. Once the mixture comes to a boil, cover it with the lid and reduce the heat to low or medium-low. You want a low heat that is still high enough to hear the rice bubbling. You should be able to see some steam escaping from the lid; turn the heat up slightly if necessary. Set a timer for 15 minutes and let it cook, undisturbed. (No peeking, or you’ll lose precious moisture!)

After 15 minutes, turn off the heat and gently fluff the rice using chopsticks or a fork. Put the lid back on and let sit for another 5 to 10 minutes to finish cooking in the residual heat. Tip the rice onto a baking sheet to cool slightly.

While the rice cooks, prepare the miso sauce, if making hot, glazed yaki onigiri: In a small bowl, whisk together the miso, sesame oil, mirin, sugar, sake and rice vinegar until smooth and sugar has dissolved.

Once the rice has cooled enough to be handled comfortably, brush a baking sheet lightly with neutral oil, so the onigiri don’t stick, and prepare a bowl of water for rinsing your hand to prevent the rice from sticking. Form your onigiri. If using Japanese onigiri mold, press about 1/3 cup cooked rice in the bottom, press an indentation in the center to stuff with about 2 teaspoons of finely chopped filling, then top with another 1/3 cup layer of rice, pressing down with the top piece of your rice mold. Transfer onigiri to the greased baking sheet.

If working by hand, you’ll want to grab a large handful of rice, compress the rice into a ball in the palm of your hand, then press the sides to form a triangular shape, flattening it into a triangular patty. (This shaping process requires some finesse, but you can also form rounded balls and simply compress them into pucks.) Transfer to the prepared baking sheet, rinsing your hands as needed.

If stuffing with mushrooms or other fillings, you’ll need only a few finely chopped tablespoons: 1 to 3 teaspoons per onigiri, depending on the size of your rice rolls. Compress the first handful of rice in your palm. Add the filling to the center and fold the rice up the sides. (You want to make sure the filling is just in the center portion. If the rice doesn’t create a seal, the onigiri will fall apart.) Top with another layer of rice and compress on all sides to form onigiri in the desired shape.

Garnish with sesame seeds and wrap with a small rectangle of nori, if using, and serve immediately. (Onigiri can be prepared 1 day in advance, wrapped in plastic and refrigerated, but should come to room temperature before being consumed.)

If making yaki onigiri, brush the top of the onigiri with miso sauce. Transfer to the oven and broil until the glaze forms a crust that is golden and lightly browned in spots, rotating if necessary, about 5 minutes. Carefully slip a flat spatula underneath to flip yaki onigiri; brush on the other side and broil until glazed on the second side, another 5 minutes. Garnish as you would onigiri.

Rice burger buns using sticky rice are a magnificent solution to gluten-free burger buns

Rice Burger Buns (gluten-free)

tsp rice vinegar, optional

tsp sea salt

Add the rice to a saucepan along with...

Add the rice to a saucepan along with the water, vinegar (if desired) and sea salt. Cover and bring to a full boil. Immediately reduce the heat to low and cook, keeping covered, for 15 to 20 minutes (depending on package instructions).

Remove rice from the heat and stir well....

Remove rice from the heat and stir well. Replace the lid and keep the rice covered off the heat for 10 minutes.

Transfer to a tupperware container and refrigerate until...

Transfer to a tupperware container and refrigerate until chilled.

Form rice patties using your hands or round...

Form rice patties using your hands or round cookie cutters. You're aiming for a rice patty that is 1/2-inch thick.

Heat 2 to 3 tablespoons of coconut oil...

Heat 2 to 3 tablespoons of coconut oil (or high temperature cooking oil of choice) in a large non-stick skillet over medium high or high heat (heat level will depend on your stove top). You’ll want enough oil to generously coat the surface, so don’t skimp on it! Wait for a few minutes to allow the skillet to get completely hot.

Carefully place the rice bun patties on the...

Carefully place the rice bun patties on the hot surface (they should sizzle when they touch the hot skillet) and cook without touching them 10 to 12 minutes, or until the rice bun is golden-brown and crispy.

Carefully flip and cook another 10 to 12...

Carefully flip and cook another 10 to 12 minutes, until the both sides are golden and crispy.

Repeat for remaining rice. Use rice buns for...

Repeat for remaining rice. Use rice buns for your favorite burgers!

This one-pot meal, which is inspired by chirashi, or Japanese rice and raw fish bowls, features a savory vinegared rice that’s typically served with sushi. Traditionally, the rice is cooked first, then mixed with vinegar, but here, the rice is cooked in vinegar-seasoned water to eliminate a step. The result is sticky rice that’s tangy and sweet, and a perfect bed for fatty salmon. The salmon is added toward the end to steam directly on top of the rice for an easy one-pan meal. Packaged coleslaw is a time saver, eliminating extra knife work. Make a double batch of the zesty dressing for drizzling over roasted vegetables or green leafy salads the next day.

Sesame Salmon Bowls

kosher salt,

salmon fillet,

soy sauce

white vinegar

scallions

ginger

Persian cucumbers, thinly sliced

green coleslaw mix (about 3 packed cups)

avocado, halved, pitted and thinly sliced

nori sheets, for garnish (optional)

In a large saucepan, combine rice vinegar, sugar and salt; stir to dissolve the sugar. Add the rice and 1 3/4 cups water, and mix well. Bring to a boil over high heat, then cover and reduce heat to low. Cook until rice is tender and most of the liquid is absorbed, about 20 minutes.

In a small bowl, toss salmon with 1/4 teaspoon sesame oil and season with salt. Once rice is tender (after about 20 minutes), arrange salmon in an even layer on top of rice. Cover and steam over low heat until fish is cooked to medium, about 12 minutes longer.

Meanwhile, in a small bowl, combine soy sauce, white vinegar, safflower oil, scallions, ginger and the remaining 1/4 teaspoon sesame oil. Mix well, and season with salt.

Scoop salmon and rice into bowls. Top each with some cucumbers, coleslaw mix and avocado. Drizzle with the vinaigrette. Top with nori, if using.

How to make salmon poke at home for a fresh, delicious meal or appetizer!

Salmon Poke Recipe

lb sushi-grade salmon

tsp fresh ginger, peeled and grated

Tbsp toasted sesame oil,

tsp rice vinegar,

Tbsp liquid aminos,

tsp sriracha, to taste

green onion, finely chopped

tsp sesame seeds

sea salt,

Obtain sushi-grade salmon (packaging should specify "sushi grade"...

Obtain sushi-grade salmon (packaging should specify "sushi grade" and it should be frozen upon purchase).

Thaw sushi-grade salmon in your refrigerator until completely...

Thaw sushi-grade salmon in your refrigerator until completely thawed. Place salmon on a clean cutting board on top of a clean counter top. Use a knife to remove the salmon skin.

Chop the salmon into bite-sized pieces. I like...

Chop the salmon into bite-sized pieces. I like chopping it into small pieces, but you can go for larger cubes if you'd like.

Place salmon in a clean mixing bowl (or...

Place salmon in a clean mixing bowl (or regular bowl).

Stir together the ingredients for the sauce in...

Stir together the ingredients for the sauce in a measuring cup or bowl and pour over the chopped salmon. Stir well until everything is combined. Taste the salmon for flavor and add more of anything you'd like!

Enjoy in a poke bowl, sushi burger, and/or...

Enjoy in a poke bowl, sushi burger, and/or on top of a green salad.

These Spicy Shrimp Stacks with Mango Salsa are a fun twist on a spicy California roll, topped with guacamole &amp; drizzled with Bang Bang sauce!

Spicy Shrimp Stack with Mango Salsa

lb frozen cooked shrimp, defrosted

tbsp Wonton or tortilla strips (for garnish)

Sesame seeds

light mayo

tbsp sweet chili sauce

tsp Sriracha

avocado (mashed)

lime juice

smallgarlic (minced)

mango (diced)

tbsp red pepper (diced)

tbsp red onion (diced)

cilantro (chopped)

dry sticky rice

tbsp rice wine vinegar

In a rice cooker or in a small saucepan, cook sticky rice for the time accorded on package directions (usually 15-20 min).

Meanwhile, mix together ingredients for guacamole (or just use mashed avocado) and mix together mango salsa, along with bang bang sauce.

Use a 1 or 2 cup measuring cup to spoon ingredients. NOTE: I used a 2 cup measuring cup and it was the perfect size for dinner - you can use a 1 cup measuring cup to make 4 stacks that are better suited to be served as an appetizer. Spoon mango salsa into measuring cup until a there is a thin layer, then spread the avocado mixture overtop. Layer with shrimp, then strips of nori, then sticky rice.

Press down hard, then trace with a knife all the way around the measuring cup to loosen mixture. Tap on the top of the measuring cup very hard, dumping onto a plate, careful to make sure mixture remains in tact.

Top mango salsa with crumbled wonton or tortilla strips, then drizzle bang bang sauce overtop using a plastic bag with a tiny hole cut out in a corner. Sprinkle with sesame seeds then serve and enjoy!

Top 24 sushi rice recipes from across the web

The most viewed sushi rice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

How to Make the Perfect Sushi Rice

Instant Pot Sushi Rice

Rice Cooker Sushi Rice

Sushi Rice And California Rolls Rec...

Sushi Rice

Yaki Onigiri (Grilled Japanese Rice...

Rice Burger Buns (gluten-free)

Sesame Salmon Bowls

Salmon Poke Recipe

Spicy Shrimp Stack with Mango Salsa

How to Make Fluffy Japanese Rice wi...

Sushi Rice Recipe

Sushi rice

Salmon poke bowls

Japanese Yaki Onigiri (Crispy Rice ...

Poke Bowl with Spicy Shrimp

Spicy Salmon Maki Bowl

Instant Pot Sushi Rice In Just 15 M...

Sesame Seared Tuna Sushi Bowls

Salmon Sushi Bake Recipe

Peanut Avocado Sushi Roll (vegan)

Poke Bowl

Top 24 sushi rice recipes from across the web

The most viewed sushi rice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How to Make the Perfect Sushi Rice

Instant Pot Sushi Rice

Rice Cooker Sushi Rice

Sushi Rice And California Rolls Rec...

Sushi Rice

Yaki Onigiri (Grilled Japanese Rice...

Rice Burger Buns (gluten-free)

Sesame Salmon Bowls

Salmon Poke Recipe

Spicy Shrimp Stack with Mango Salsa

How to Make Fluffy Japanese Rice wi...

Sushi Rice Recipe

Sushi rice

Salmon poke bowls

Japanese Yaki Onigiri (Crispy Rice ...

Poke Bowl with Spicy Shrimp

Spicy Salmon Maki Bowl

Instant Pot Sushi Rice In Just 15 M...

Sesame Seared Tuna Sushi Bowls

Salmon Sushi Bake Recipe

Peanut Avocado Sushi Roll (vegan)

Poke Bowl

The most viewed sushi rice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine