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Sushi Rice

There are two tricks to good sushi rice: first you rinse the rice well to remove the excess starch; and then you coat the cooked rice in a vinegar, sugar and salt mixture. The rice can be made on the stovetop or in a rice cooker, and it can be cooked up to 5 hours in advance.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Side Dish
Cuisine: Japanese
Keyword: easy sushi rice recipe, sushi rice
Author: Nicki Sizemore


  • 2 cups short-grain white rice (sushi rice)
  • 3 tablespoons rice vinegar
  • 2 tablespoons sugar
  • 1 tablespoon kosher salt


  • Place the rice in a large bowl and cover with cold water. Swirl the rice a few times then pour off the water. Keep doing this, using several changes of water, until the water runs clear.
  • Drain the rice well and transfer to a pot or to a rice cooker. Add 2 cups of water. If using a rice cooker, lock the lid and cook according to the manufacturer’s instructions. If using a pot, bring the water to a boil, uncovered. Once boiling, reduce the heat to low and cover. Cook 15-20 minutes, or until the water is absorbed. Remove from the heat, cover and let sit 10 minutes to steam.
  • In the meantime, combine the vinegar, sugar and salt in a small saucepan. Bring to a boil and cook until the sugar and salt are dissolved.
  • Transfer the cooked rice to a large bowl. Drizzle the vinegar mixture over top. Using a rubber spatula, fold and turn the rice until each grain is coated. Let cool.


Do Ahead: The rice can be made up to 5 hours in advance. Once cool, cover with plastic wrap and store at room temperature.