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How to Make Perfect Sushi Rice: Fluffy, Sticky, and Restaurant Quality

A close-up of perfectly cooked, fluffy sushi rice piled high in a small, light green ceramic bowl.
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Learn the simple steps to make authentic, non-mushy sushi rice at home using short-grain rice. This guide covers washing, cooking (stovetop and Instant Pot), and proper seasoning for the best flavor.

Ingredients

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  • 2 cups Japanese short-grain rice (sushi rice)
  • 2 cups cold water (for cooking)
  • 1/2 cup rice vinegar
  • 3 tablespoons granulated sugar
  • 1 teaspoon salt
  • Optional: 1 tablespoon neutral oil (for stovetop method)

Instructions

  1. Wash the rice: Place the rice in a large bowl. Cover with cold water and swirl the rice gently with your hand. Drain the cloudy water. Repeat this washing process 5 to 7 times until the water runs mostly clear. This step is essential for non-mushy sushi rice.
  2. Soak the rice: Drain the washed rice completely and let it sit in a fine-mesh sieve for 30 minutes. This allows the grains to absorb moisture evenly.
  3. Cook the rice (Stovetop Method): Combine the drained rice and 2 cups of cold water in a heavy-bottomed pot with a tight-fitting lid. If using, stir in 1 tablespoon of neutral oil. Bring the water to a boil over medium-high heat. Once boiling, immediately reduce the heat to the lowest setting, cover the pot, and simmer for 15 minutes. Do not lift the lid.
  4. Cook the rice (Instant Pot Method): Combine the drained rice and 2 cups of cold water in the Instant Pot liner. Secure the lid and set the vent to sealing. Cook on High Pressure for 10 minutes. Allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
  5. Rest the rice: After cooking by either method, let the rice stand, covered, for 10 minutes off the heat. Do not lift the lid during this rest period.
  6. Prepare the seasoning mix: While the rice rests, combine the rice vinegar, sugar, and salt in a small saucepan. Heat gently over low heat, stirring until the sugar and salt completely dissolve. Do not boil the mixture. Let the seasoning cool slightly.
  7. Season the rice: Transfer the hot cooked rice to a large, shallow, non-metallic bowl (a wooden hangiri is traditional, but glass or plastic works). Pour the seasoning mixture evenly over the rice.
  8. Mix and cool: Using a cutting motion with a rice paddle or wooden spoon, gently fold the seasoning into the rice. Avoid stirring or mashing the grains. Fan the rice while mixing to help it cool quickly to body temperature. This process gives you that perfectly sticky texture.
  9. Use immediately for homemade sushi rolls or serve as a base for poke bowls.

Notes

  • Use only short-grain Japanese rice labeled as sushi rice for the best results. Do not substitute long-grain rice.
  • The ratio of rice to water is critical; stick to 1:1 for most modern short-grain varieties after washing and soaking.
  • Cooling the rice quickly with fanning helps the grains retain their structure and shine, preventing mushiness.

Nutrition

Find it online: https://cookincorner.com/sushi-rice-recipe-perfect-sticky-fluffy/