I’m excited to share How To Make Sushi Rice With Regular Rice in a rice cooker and the small trick I use so homemade rolls hold together like the pros.

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I used to mess up sushi rice all the time, but once I learned to cook Japanese short grain sushi rice in the rice cooker it changed everything. It’s weird how a little patience and one trick with rice vinegar makes the texture glossy and perfectly sticky without turning into glue.

I’m not gonna pretend it was instant, I made dumb mistakes, left it steaming too long, stirred it wrong, but now I get it right almost every time. If you’re chasing Quick Sushi Rice or dreaming of the Best Sushi Rice, this method will make you curious enough to try tonight.

Ingredients

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Japanese short grain sushi rice: Sticky, starchy, mostly carbohydrates with some protein, low fibre, great for sushi texture
Rice vinegar: Adds bright sour tang, helps preservation, almost zero calories, not much nutrition though
Sugar: Sweetens the vinegar, adds carbs and calories, use sparingly if youre watching sugar
Salt: Balances flavor, brings out umami, tiny mineral boost, keep it fine for even mixing
Kombu: A seaweed that adds subtle savory umami, minerals and iodine, optional but makes depth overall
Mirin or sake: Gives a faint sweetness and gloss, tiny alcohol cooks off, enhances overall balance
Water: Hydrates rice for perfect plump grains, no nutrition, ratio matters more than method

Ingredient Quantities

2 cups (360 g) Japanese short grain sushi rice uncooked

2 1/4 cups (540 ml) water for the rice cooker

1/3 cup (80 ml) rice vinegar

3 tablespoons (about 45 g) granulated sugar

1 teaspoon (about 6 g) fine sea salt or kosher salt

1 small piece kombu (about 2 x 2 inches) optional

1 tablespoon mirin or sake optional

How to Make this

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Equipment Needed

1. Rice cooker or a heavy bottomed pot with a tight lid
2. Fine mesh sieve or rice rinser for washing the rice
3. Measuring cups and measuring spoons (for rice, water, vinegar, sugar)
4. Small saucepan to warm and dissolve the vinegar and sugar
5. Wooden or plastic rice paddle (shamoji) for folding the rice
6. Large shallow bowl or wooden hangiri or wide mixing bowl to cool the rice
7. Clean kitchen towel to cover the rice while it rests

FAQ

2 cups (360 g) Japanese short grain sushi rice uncooked

2 1/4 cups (540 ml) water for the rice cooker

1/3 cup (80 ml) rice vinegar

3 tablespoons (about 45 g) granulated sugar

1 teaspoon (about 6 g) fine sea salt or kosher salt

1 small piece kombu (about 2 x 2 inches) optional

1 tablespoon mirin or sake optional

Rinse the rice: put rice in a bowl and cover with cold water. Swirl with your hand, drain, repeat until water runs nearly clear. This usually takes 4 to 6 rinses. Drain well.

Soak: transfer drained rice to the rice cooker, add 2 1/4 cups (540 ml) water and the kombu if using. Let it sit 20 to 30 minutes if you have time. It helps the grains cook evenly.

Cook: start the rice cooker and let it finish its cycle. If you’re using a pot on the stove, bring to a boil uncovered, lower heat to very low, cover and cook 12 to 14 minutes, then turn off and let rest 10 to 15 minutes without lifting the lid.

Make the seasoning: while rice cooks, combine rice vinegar, sugar, salt and mirin or sake if using, in a small saucepan. Warm gently and stir until sugar dissolves. Do not boil. Let it cool a bit.

Finish the rice: remove kombu and transfer hot rice to a wide shallow bowl like a hangiri or a large mixing bowl. Pour the vinegar mixture evenly over the rice. Using a wooden spatula or rice paddle, cut and fold the rice gently, turning the bowl as you go. Don’t smash the grains, just separate and coat them.

Cool and gloss: fan the rice as you fold, or use a piece of cardboard or a hand fan. Cooling quickly gives the rice a nice shine. Stop when the rice is slightly warmer than room temperature, not hot.

Use: cover with a slightly damp cloth until ready. Use sushi rice the same day for best texture and flavor.

Rinse thoroughly or your rice will be gluey, not fluffy.

If you don’t have a fan, a piece of cardboard or a small electric fan works fine.

Don’t overmix. Gentle folding keeps the grains separate.

If you skip kombu, you’ll still get good rice but kombu adds a subtle savory note.

Can I use regular long grain rice instead of sushi rice? Answer: No, long grain rice is too dry and fluffy for sushi. Use Japanese short grain sushi rice for the right sticky texture.

Do I have to use kombu and mirin? Answer: No, both are optional. Kombu adds umami, mirin adds a slight sweetness. The rice will still be fine without them.

Why is my rice too mushy or gummy? Answer: Usually from not rinsing enough, using too much water, or overmixing. Rinse until water is clear, measure water precisely, and fold gently.

Can I make sushi rice ahead of time? Answer: You can make it a few hours ahead and keep it covered with a damp cloth. Don’t refrigerate cooked sushi rice or it will harden and lose texture. Best used same day.

How do I substitute for rice vinegar? Answer: If you must, mix plain white vinegar with a little sugar and salt, but the flavor won’t be the same. Rice vinegar is mild and slightly sweet which is ideal.

How do I store leftovers? Answer: Keep leftovers at room temperature up to a few hours covered. For longer storage, refrigerate but expect a firmer, less pleasant texture. Reheat gently and add a splash of rice vinegar to freshen.

How To Make Sushi Rice (Perfect Every Time) Recipe Substitutions and Variations

How To Make Sushi Rice (Perfect Every Time)

2 cups (360 g) Japanese short grain sushi rice uncooked
2 1/4 cups (540 ml) water for the rice cooker
1/3 cup (80 ml) rice vinegar
3 tablespoons (about 45 g) granulated sugar
1 teaspoon (about 6 g) fine sea salt or kosher salt
1 small piece kombu (about 2 x 2 inches) optional
1 tablespoon mirin or sake optional

Substitutions you can try

Japanese short grain sushi rice: use Calrose or another short/medium grain rice (1 to 1 cup swap). it gets you sticky rice, just not exactly the same flavor.
Rice vinegar: swap with white wine vinegar or apple cider vinegar plus 1/2 to 1 teaspoon sugar to soften the bite.
Granulated sugar: replace with 2 tablespoons honey or maple syrup (mix into the vinegar while warm and taste, reduce if too sweet).
Kombu: if you dont have it, add 1 dried shiitake during cooking or 1/8 to 1/4 teaspoon instant dashi or kelp powder for that umami boost.

Pro Tips

– Rinse the rice until the water is really clear, not just a little clearer, then let it soak 30 to 45 minutes before cooking. Soaking gives more even cooking and a nicer bite, and if your rice is a bit old add a splash more water when you cook it so it wont come out hard.

– Warm the vinegar, sugar and salt just enough to dissolve them, dont boil it. Pour that mix over the rice while its still hot, then use a cutting and folding motion with a rice paddle or wooden spoon while fanning the rice so it cools and gets glossy — dont smash or press it down.

– Use kombu in the pot for extra umami but take it out before the water hits a rolling boil, or just wipe it and tuck it in then remove after cooking. A little mirin or sake in the seasoning or cooking water adds depth, but dont overdo it or the vinegar balance gets lost.

– Let the rice sit in the cooker for about 10 to 15 minutes after it finishes so steam evens things out, then fluff and season. Keep finished sushi rice covered with a damp cloth while you work so it stays moist, and dont put freshly made sushi rice in the fridge unless you plan to reheat it gently with some steam.

How To Make Sushi Rice (Perfect Every Time) Recipe

Recipe by Pho Tsventichi

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I’m excited to share How To Make Sushi Rice With Regular Rice in a rice cooker and the small trick I use so homemade rolls hold together like the pros.

Servings

servings

Calories

230

kcal

Equipment: 1. Rice cooker or a heavy bottomed pot with a tight lid
2. Fine mesh sieve or rice rinser for washing the rice
3. Measuring cups and measuring spoons (for rice, water, vinegar, sugar)
4. Small saucepan to warm and dissolve the vinegar and sugar
5. Wooden or plastic rice paddle (shamoji) for folding the rice
6. Large shallow bowl or wooden hangiri or wide mixing bowl to cool the rice
7. Clean kitchen towel to cover the rice while it rests

Ingredients

2 cups (360 g) Japanese short grain sushi rice uncooked
2 1/4 cups (540 ml) water for the rice cooker
1/3 cup (80 ml) rice vinegar
3 tablespoons (about 45 g) granulated sugar
1 teaspoon (about 6 g) fine sea salt or kosher salt
1 small piece kombu (about 2 x 2 inches) optional
1 tablespoon mirin or sake optional

Directions

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.