Perfect Sushi Rice (Stovetop Method)

Here's the foolproof way to make Perfectly Seasoned Sushi Rice on your stovetop. It's quick and easy, and with a few tips and tricks, it will come out perfect every single time.

We've made a lot of sushi and sushi-adjacent dishes here at Weekday Pescatarian. From Sushi Crab Mix Rolls to King Crab Temaki and Spicy Tuna Crispy Rice...all of these Japanese specialties start with a fantastic pot of well-seasoned sushi rice.

After years of preparing sushi, I've perfected my at-home strategy for making sushi rice on the stovetop. It's fluffy, sticky and glossy every single time.

Ingredients for Perfect Sushi Rice Recipe:

Before we get to the step by step instructions, a few notes about the ingredients.

• Rice: we have a lovely little Japanese shop near our house, so I often grab a bag of their short-grain rice. But your grocery store's variety works, too. Avoid any long-grain varieties like jasmine or basmati.

• Seasoned vinegar: most markets offer a bottle of "Sushi Vinegar" that can be used to season your rice. Since the ingredients are just rice vinegar, white sugar and salt, you can make it at home just as easily!

Full ingredient list and measurements included in the printable recipe card below.

How to Make Sushi Rice on the Stovetop

Step 1: Rinse Rice

Measure rice into a bowl and fill with water. Swish the rice and the water will become cloudy. Drain the water and repeat 2-3 times. (Alternately, use a mesh strainer and simply rinse until the water runs clear.) I leave the rice in the strainer to drain excess water for 5 minutes.

Step 2: Cook Rice

Add rice and water to pot with tight-fitting lid. Bring to a boil over medium high. Cover and reduce to low. Simmer for 16-18 minutes until water has absorbed and grains are tender. Remove from heat and leave covered for 10 minutes.

Step 3: Season Rice

Combine rice vinegar, salt and sugar in a bowl. Stir until dissolved. (You can heat in the microwave for 30 seconds to speed the process.) Spoon rice into plastic, glass or wooden bowl. Pour over seasoned vinegar. Use a tossing and cutting motion to combine the rice and vinegar. Cover rice until ready to use.

What kind of rice is best for sushi?

Use short-grain or medium-grain Japanese rice, often labeled "sushi rice" in stores. It has the ideal texture for sushi, and stays sticky but still firm when cooked.

What is the correct rice-to-water ratio for stovetop sushi rice?

The general ratio is 1 cup of sushi rice to 1.2 cups of water. You can adjust slightly depending on your rice variety, but this works for most brands.

How to season sushi rice?

After cooking, gently mix the rice with a seasoning of 3 tablespoons rice vinegar, 2 tablespoons granulated sugar, and 1 teaspoon fine salt (per 1 ¼ cups rice dry rice). Let the rice cool to room temperature before using it for sushi.

Print