What rice is best for sushi?

Short-grain Japanese rice, specifically labeled 'sushi rice' or 'Japanese short-grain rice.' Brands like Nishiki, Kokuho Rose, or Tamaki are widely available in the US. Do not use long-grain, jasmine, or arborio rice.

Can I use regular vinegar instead of rice vinegar?

No — regular white vinegar is too harsh and acidic. Rice vinegar has a milder, slightly sweet flavor that's essential for sushi rice. It's available in most large grocery stores in the Asian foods section.

Why is my sushi rice too sticky?

Either the rice wasn't rinsed enough (leaving too much surface starch) or too much water was used. Rinse until the water is nearly clear, and measure your water precisely — the 1:1 ratio of rice to water is important.

Can I make sushi rice without a rice cooker?

Yes — the stovetop method works perfectly. The key is a heavy pot with a tight-fitting lid and strict discipline about not lifting the lid during cooking. The 13 minutes + 10 minutes steam method gives consistent results.

How long can I keep sushi rice?

Sushi rice is best used within an hour of making it. At room temperature, cover with a damp towel to prevent drying. Do not refrigerate — cold ruins the texture. Leftover sushi rice can be used in fried rice the next day.

What rice is best for sushi?

Short-grain Japanese rice, specifically labeled “sushi rice” or “Japanese short-grain rice,” is the best choice for proper texture and stickiness. Brands like Nishiki, Kokuho Rose, or Tamaki are widely available in the US. Do not use long-grain, jasmine, or arborio rice. For the full flavor balance, choosing the right vinegar matters too—especially understanding the difference between seasoned vs unseasoned rice vinegar , since sushi rice depends on that mild sweetness and acidity.

Best Sushi Rice Recipe: Sticky, Glossy, and Perfect

Name: The Best Sushi Rice Recipe — Restaurant Results at Home
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Japanese
Ingredients: 2 cups short-grain Japanese rice (sushi rice); 2 cups cold water; 1 small piece of kombu (optional — 2-inch square of dried kelp); 4 tablespoons unseasoned rice vinegar; 2 tablespoons granulated sugar; 1½ teaspoons fine salt

Description

Perfect glossy, subtly tangy sushi rice with the ideal texture for rolls, nigiri, hand rolls, and rice bowls. This method uses the right seasoning ratio and folding technique for restaurant-style results every time.

Ingredients

Scale

2 cups short-grain Japanese rice (sushi rice)
2 cups cold water
1 small piece of kombu (optional — 2-inch square of dried kelp)
4 tablespoons unseasoned rice vinegar
2 tablespoons granulated sugar
1½ teaspoons fine salt

Instructions

Place the rice in a fine-mesh strainer or bowl and rinse under cold water, swirling with your hand, until the water runs almost clear — about 3–4 rinses.
After rinsing, let the rice soak in clean cold water for 30 minutes if desired.
Add drained rice and 2 cups fresh cold water to a rice cooker or pot. Add kombu if using.
For rice cooker: cook on the white rice setting and let steam on warm for 10 minutes.
For stovetop: bring to a boil, reduce heat to low, cover, and cook for 13 minutes. Remove from heat and steam covered for 10 more minutes.
While the rice cooks, combine rice vinegar, sugar, and salt in a small saucepan over low heat.
Stir until the sugar and salt dissolve completely, about 1–2 minutes. Do not boil. Remove from heat and let cool.
Remove kombu from the cooked rice and transfer hot rice to a large wide non-metallic bowl.
Pour the sushi vinegar evenly over the hot rice.
Using a rice paddle or wide spatula, fold the vinegar into the rice using a slicing and turning motion, not stirring.
At the same time, fan the rice to cool it down until just above room temperature and glossy.
Use within 30–60 minutes for best texture.

Notes

Use only short-grain Japanese rice for proper texture. Do not refrigerate sushi rice, as cold rice loses the right texture. Cover with a slightly damp towel at room temperature if holding before serving.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Side Dish
Method: Stovetop
Cuisine: Japanese

Nutrition

Serving Size: 1 cup
Calories: 210
Sugar: 3g
Sodium: 440mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 1g
Protein: 4g
Cholesterol: 0mg

Keywords: sushi rice, sushi, Japanese rice, rice vinegar, homemade sushi, short-grain rice