How to Make Sushi Rice – Easy Recipe for Beginners

This isn’t just “rice.”

This is glossy, perfectly seasoned, slightly sticky sushi rice—ready to wrap, roll, or just eat straight from the bowl (no judgment).

Takes about 30 minutes, no sushi mat required.

Ingredients (Makes about 2 cups of cooked rice = for 2–3 rolls or 1 large bowl)

Short-grain or sushi rice – 150g (¾ cup uncooked)

Water – 180ml (for cooking the rice)

Rice vinegar – 2 tablespoons (30ml)

Sugar – 1 tablespoon (13g)

Salt – ½ teaspoon (2g)

Instructions

1. Rinse the rice (2 minutes)

Place 150g rice in a bowl and rinse under cold water. Swirl, drain, repeat until water runs mostly clear. This removes excess starch for that shiny texture.

2. Cook the rice (15–20 minutes)

Use a rice cooker (recommended) or small pot:

Add rinsed rice and 180ml water

Let soak for 10 minutes

Cook according to rice cooker instructions or bring to a boil, then reduce heat to low, cover, and simmer for 12–15 minutes

Let it sit off heat, covered for 10 minutes

3. Season the rice (5 minutes)

While the rice rests, mix 30ml rice vinegar, 13g sugar, and 2g salt in a small bowl until dissolved.

Once rice is done, transfer to a wide bowl (wooden or glass preferred).

Pour the vinegar mixture over the rice and gently fold (don’t mash) using a rice paddle or spatula. Fan it slightly to cool and create that classic sushi rice gloss.

4. Serve or roll it up

Now it’s ready for sushi, bowls, onigiri, or honestly—just eating with soy sauce and a fried egg.

Pro Tip

Don’t refrigerate your sushi rice—it gets hard. Cover with a damp towel and use it fresh for best results.