Perfect Sushi Rice
Master the art of perfectly seasoned, glossy, and sticky sushi rice that forms the essential foundation for any professional-quality roll.
Ingredients
- •2 cups Japanese short-grain white rice (400g)
- •2 1/4 cups water (530ml)
- •1 piece dried kombu (kelp), about 2 inches square
- •1/3 cup rice vinegar (80ml)
- •2 tablespoons granulated sugar (25g)
- •1 teaspoon kosher salt (6g)
Instructions
- 1
Place the rice in a large bowl and rinse with cold water, swirling it with your hand until the water runs clear, then drain well in a fine-mesh sieve.
- 2
Combine the rinsed rice, water, and kombu in a medium saucepan or rice cooker and let it soak for 30 minutes before cooking.
- 3
Bring the water to a gentle boil over medium-high heat, then remove the kombu, cover the pot with a tight-fitting lid, and reduce heat to the lowest setting for 15 minutes.
- 4
Remove the pot from the heat and let it steam, covered, for an additional 10 minutes.
- 5
While the rice steams, whisk the rice vinegar, sugar, and salt in a small bowl until the sugar and salt are completely dissolved.
- 6
Transfer the cooked rice to a large, wide non-metallic bowl, drizzle the vinegar mixture over the rice, and gently fold it in using a rice paddle with a slicing motion to avoid mashing the grains.
- 7
Fan the rice while folding to help it cool to room temperature quickly, which gives the rice its signature glossy shine.
💡 Chef tips
- Always use a wooden or plastic rice paddle; metal can react with the vinegar and give the rice a metallic taste.
- If you are not using the rice immediately, cover the bowl with a damp kitchen towel to prevent the grains from drying out.
- Do not refrigerate sushi rice, as the cold temperature will cause the starch to harden and ruin the texture.
✅ How it should turn out
The finished rice should be glossy, slightly translucent, and perfectly sticky, with a balanced sweet-and-savory flavor profile that holds its shape when pressed.