How to Cook Sushi Rice Perfectly Every Time

How to Cook Sushi Rice Perfectly Every Time
Jun, 24 , 25 Oishii Kit Admin

Nothing makes or breaks homemade sushi quite like the rice. Nail the texture—glossy, gently sticky, and seasoned just right—and even a humble cucumber roll tastes restaurant-worthy. Get it wrong and, well, you end up chasing loose grains around the mat.

Below is a relaxed, fool-proof guide to cooking sushi rice that works on the hob or in a rice cooker. Follow these steps and you’ll have the perfect base for rolls, bowls or onigiri—no samurai skills required.

Why sushi rice is different

“Sticky rice” gets its cling from a higher proportion of amylopectin (a type of starch) compared with standard long-grain rice. That’s why we rinse (to remove excess surface starch) and season (to balance flavour and shine). Skip either step and you’re left with claggy or bland grains.

Ingredients (makes enough for 4 standard rolls)

Ingredient Amount
Sushi rice (short-grain) 130 g
Cold water (for cooking) 160 ml
Seasoned sushi vinegar 35 ml

 

Tip: No seasoned vinegar? Warm 26 ml rice vinegar with 8 g sugar and 1 g salt until dissolved, then cool.

Equipment

  • Fine-mesh sieve

  • Small saucepan or rice cooker

  • Wooden spoon or rice paddle

  • Wide dish (a baking tray works)

  • Fan or piece of card (optional, but very Japanese)

If you’re using an Oishii Starter Kit, you’ve already got the paddle sorted.

Step-by-step method

1. Rinse—really rinse

Place the rice in a bowl, cover with cold water, swirl, then drain through the sieve. Repeat three times until the water runs almost clear. This removes dusty starch that makes rice gummy.

2. Soak for 10 minutes

Put the drained rice in your saucepan or cooker, add the 160 ml of water, and let it sit for 10 minutes. Hydration now means even cooking later.

3. Cook (two options)

On the hob:

  1. Lid on, medium heat until it just starts to boil.

  2. Drop to the lowest heat; simmer for 12 minutes.

  3. Turn off the hob, leave covered for 10 minutes (steam finish).

In a rice cooker:

  • Hit “cook” and walk away. When it flicks to “warm”, leave it another 10 minutes with the lid closed.

4. Season and cool

Tip the hot rice into a wide dish. Drizzle the seasoned sushi vinegar over the grains (don’t dump it in one spot) and cut-and-fold with the paddle—never stir in circles. Fan the rice gently as you go; this quick-cools and gives that glossy finish.

5. Rest

Cover the rice with a clean tea towel and let it sit for 5 minutes. Rice that’s too hot will steam the nori; too cold and it won’t stick. Body-temperature is the sweet spot.

Common mistakes (and easy fixes)

Mistake Result Fix
Skipping the soak Crunchy centres Always hydrate 10 min
Lifting the lid mid-cook Uneven texture Trust the process—no peeking
Over-mixing vinegar Mushy rice Cut & fold, don’t mash
Using regular vinegar Harsh flavour Stick to rice vinegar—mild and sweet
Spreading rice while piping hot Soggy nori Cool to lukewarm first

FAQs

Can I use regular long-grain rice?
Technically yes, but you’ll lose that classic sushi bite. Short-grain is worth the swap.

Do I need a wooden hangiri (rice tub)?
Nice to have, but a tray works. The key is surface area for quick cooling.

How long will seasoned rice keep?
Best used within two hours. After that it dries out—perfect excuse to roll straight away.

Ready to roll?

Now that your rice is on point, grab your bamboo mat, lay down a sheet of nori, and let creativity take over. Need the full tool set? Our Oishii Kits Starter Sushi Kit has everything from paddle to soy dishes—so you can spend less time searching and more time rolling.

Happy cooking, and remember: if the first roll’s a bit lopsided, that’s a chef’s treat.

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