Sushi Rice

READY IN: 40mins
YIELD: 60 pieces


  • For the seasoning
  • 1
    cup rice wine vinegar
  • 12
    cup superfine sugar
  • 14
    cup sea salt (you can use regular salt, but sea salt seems to dissolve better)
  • For the actual rice
  • 3
    cups japanese rice (I use Nishiki Brand)
  • 3
    cups cold water
  • 6
    tablespoons of seasoned vinegar


  • For the seasoned vinegar: Combine ingredients in a small sauce pan over med-low heat until sugar and salt are dissolved.
  • Allow to cool and store in the refrigerator.
  • For the rice: Put 3 cups of rice in a large bowl and rinse until the water is clear.
  • Drain the rice and add the 3 cups of cold water to a pot with a good-fitting lid.
  • DO not cover the pot yet, though.
  • Over high heat, bring to a simmer.
  • Once the rice is simmering, cover rice and reduce the heat to medium low.
  • Cook for 10 minutes without removing the pot lid at all.
  • Turn heat down to the lowest setting and cook for another 10 minutes.
  • Now, turn off the heat and let the rice sit in the pot ON the stove for 15 minutes.
  • Turn the rice into a wooden, glass, or stainless steel bowl and sprinkle with 6 tbsp of seasoned vinegar.
  • Mix the vinegar with the rice with a cutting motion being careful to only mix for about 5 minutes Max.
  • Cover rice with a damp towel and allow to cool to room temperature.
  • This rice is easiest to manipulate while it is room temperature or warmer.
  • If you refrigerate the rice it gets harder to work, but you could save it for leftovers--just keep it covered with a damp cloth.
  • This makes enough for about 10 rolls of Maki-sushi or 60 pieces of Nigiri-sushi.