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If you’ve ever wondered how sushi restaurants make that perfectly sticky, delicately seasoned rice, this is the one. It’s so simple to make at home and tastes just like the kind you get with your favorite spicy tuna roll. I love how versatile it is, perfect for sushi rolls, Spam Musubi, poke bowls, or even a crispy rice salad. This recipe gives you tender, sticky grains that hold their shape but still have that signature cling. Bonus: it’s super budget-friendly and a great base to prep ahead for quick meals!
Pantry Ingredients You Will Need
- Rice – Use short-grain white rice for that perfect sticky texture. Avoid long-grain rice, it won’t have the right texture.
Substitution: Calrose or another short-grain variety can work in a pinch. - Water – Filtered water is best if your tap water has a strong flavor or is hard.
- Rice vinegar – Adds that signature tang that makes sushi rice so craveable.
Substitution: Apple cider vinegar can be used, though it slightly alters the flavor. - Sugar – A little sweetness balances the vinegar.
Substitution: Honey or maple syrup may be used sparingly. - Kosher salt – For a cleaner, less harsh seasoning.
Substitution: Sea salt also works, just use a bit less. - Mirin – A sweet rice wine that deepens flavor.
Substitution: Use additional rice vinegar plus a bit more sugar if mirin isn’t available. - Dried kelp (kombu) – A 2×2 inch square gives a subtle umami boost.
Substitution: Optional, omit if you don’t have it on hand.
For the full ingredient list and instructions, see the recipe card below.
How to Make Sushi Rice
- Rinse the rice: Rinse sushi rice 3–4 times until the water runs mostly clear. Let it drain in a strainer for 30 minutes.
- Mix the seasoning: In a small bowl, whisk together the rice vinegar, sugar, salt, and mirin.
- Cook the rice: Add the rinsed rice and water to a pot. Place the kombu on top. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Do not lift the lid.
- Let it rest: Remove from heat and keep covered for 10 minutes to steam.
- Season the rice: Transfer the sticky rice to a bowl and gently fold in the vinegar mixture while the rice is warm. Be careful not to mash the grains.
- Cool to room temperature: Let the rice sit until cooled before using in your favorite recipes.
How to Store Leftovers
Sushi rice is best fresh, but leftovers can be stored in an airtight container. If using within a few hours, keep it at room temperature.
For longer storage, refrigerate up to 2 days and reheat gently with a damp paper towel to revive the texture. Avoid freezing as it changes the rice’s consistency.
Serving Ideas and Pairing Options
- Shrimp Tempura Rolls – Ideal for homemade maki or hand rolls.
- Crispy Rice with Spicy Tuna – Press, sear, and top with your favorite spicy seafood mix.
- Poke Bowls – Use as a base and layer with tuna, avocado, cucumber, and edamame.
- Teriyaki Chicken or Teriyaki Salmon – A classic pairing for protein-packed dinners.
- Sushi Burritos – Roll it all up for a fun grab-and-go meal.
More Easy Rice Recipes
If you loved this sushi rice, check out some of my other reader-favorite rice recipes:
- Chicken Fried Rice – Fast, flavorful, and better than takeout.
- Cilantro Lime Rice – Slightly sweet and perfect with seafood or spicy chicken.
- Spanish Rice – Bold and zesty, this is a taco night essential.
- Easy Rice Pilaf – A simple, savory side with endless versatility.
- Mango Sticky Rice – Bright and fresh, perfect for dessert.
Perfect Sushi Rice Recipe
This Easy Sushi Rice recipe tastes just like the rice at your favorite sushi restaurant, perfectly sticky with a sweet, tangy seasoning. Great for sushi rolls, poke bowls, and more, it’s simple to make and full of flavor.
Equipment
- saucepan with a tight fitting lid
- sieve
Ingredients
- 2 cups sushi Rice
- 2 cups water
- 4 tablespoons rice vinegar
- 3 tablespoon sugar
- 2 teaspoons kosher salt
- 2 tablespoons mirin
- 1 dried kelp leaf, 2×2 inches in size
Instructions
- Rinse the rice 3-4 times until the water is almost clear. Leave the rice in the strainer and drain for 30 minutes.
- While the rice is draining, whisk together the rice vinegar, sugar, salt and mirin.
- Add the rice to a pot with the water and top with the kelp leaf.
- Bring the water to a boil and then reduce to a simmer.
- Cover the pot and simmer for 15 minutes, do not lift the lid.
- Remove the pot from the heat keeping the lid closed and rest for 10 minutes.
- Uncover the rice and transfer to a room temperature bowl to cool slightly. Drizzle with the vinegar mixture while mixing gently being careful not to break the rice.
- Cool to room temperature and use in rice bowls, for sushi rolls or crispy rice salad.
Notes
- Rinse thoroughly: Don’t skip this step—rinsing removes excess starch that can make the rice gummy. Rinse until the water runs nearly clear.
- Let it drain: After rinsing, let the rice drain for 30 minutes. This helps achieve even cooking and prevents soggy rice.
- Don’t lift the lid: Once the rice is cooking or resting, resist the urge to peek. Lifting the lid lets steam escape and can affect texture.
- Use a wooden spoon or rice paddle: When mixing in the seasoning, use a light hand and a non-metal utensil to avoid breaking the grains or creating mush.
- Cool properly: Let the seasoned rice cool to room temperature before using it in rolls or bowls—this helps it stick without becoming overly soft.
- Keep it covered with a damp towel: If you’re prepping in advance, cover the rice with a damp towel to keep it from drying out before use.
Nutrition
Calories: 67kcal, Carbohydrates: 15g, Protein: 1g, Fat: 0.1g, Saturated Fat: 0.02g, Polyunsaturated Fat: 0.03g, Monounsaturated Fat: 0.03g, Sodium: 620mg, Potassium: 5mg, Fiber: 0.4g, Sugar: 6g, Vitamin A: 0.4IU, Vitamin C: 0.01mg, Calcium: 4mg, Iron: 0.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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