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How to Make the Perfect Sushi Rice 寿司飯
4.9 from 96 votes

How to Make the Perfect Sushi Rice 寿司飯

This recipe shows the detailed steps for making perfect sushi rice using sushi vinegar and either a kelp strip or dashi powder for umami. It focuses on washing the rice until the water is clear, cooking it with the kelp, then seasoning it with a warm mixture of rice vinegar, sugar, and salt. The rice is carefully mixed and fanned to cool without mashing, essential for the ideal texture.

Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
Servings: 1
Calories: 1623 kcal
Course: Main Course
Cuisine: Japanese

Ingredients

Sushi Vinegar (Sushizu)
  • 4 tbsp rice vinegar
  • 2 tbsp sugar
  • 2 tsp salt
Sushi Rice
  • 2 cups sushi rice 1, uncooked
  • 1.8 cups of water
  • 1 trip Kelp 2 or I tsp Konbu dashi powder, about 5 cm / 2 inch piece

Instructions

    Cup of Yum
  1. Wash the rice a few times or until the washing water becomes clear. Drain the washing water and place the rice in a rice cooker. 
  2. Add the kepl strip and water and cook the rice as per your rice cooker instructions. *3 
  3. While the rice is cooking, in a small pot, heat the rice vinegar, sugar, and salt together to make the sushi vinegar on medium heat until the sugar dissolves.
  4. Moisten the wooden tub with water and wipe excess water off with a cloth. 
  5. Once the rice is cooked, remove the kelp strip (if you used a kelp strip)  from the rice and place the rice into the wooden tub. Pour the sushi vinegar over it and mix to flavour the rice while fanning it to cool down the rice.
  6. While the rice is hot, pour the sushi vinegar mixture over the rice.
  7. Turn and mix to flavour the rice with rice spatula (called Shamoji) while fanning it to cool down the rice. 
  8. While fanning with the Japanese fan (called Uchiwa) make sure that you are not mashing the rice, rather more like cutting motion. 
  9. All the rice to cool at room temperature and place a moistened cloth over to avoid getting dry. 

Notes

  • Use a standard 240ml measuring cup for accurate ingredient amounts and scale quantities as needed.
  • Choose between using a kelp strip or powdered dashi to infuse umami during cooking.
  • Remove the kelp strip immediately after cooking to avoid overflavoring.
  • Use rice vinegar for authentic taste; white vinegar can be substituted but will alter the flavor slightly.
  • This recipe yields enough sushi rice for about four full-sized sushi rolls.

Nutrition Information

Calories 1623kcal (81%) Carbohydrates 360g (120%) Protein 27g (54%) Fat 2g (3%) Saturated Fat 1g (5%) Sodium 5115mg (213%) Potassium 310mg (7%) Fiber 11g (44%) Sugar 32g (64%) Calcium 303mg (30%) Iron 6mg (33%)

Nutrition Facts

Serving: 1 Serving

Amount Per Serving

Calories 1623

% Daily Value*

Calories 1623kcal 81%
Carbohydrates 360g 120%
Protein 27g 54%
Fat 2g 3%
Saturated Fat 1g 5%
Sodium 5115mg 213%
Potassium 310mg 7%
Fiber 11g 44%
Sugar 32g 64%
Calcium 303mg 30%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.