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+ servings
A glass bowl of sticky white rice against a black background
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5 from 1 vote

Sushi Rice

Making sushi at home is a lot of fun, but you’ve got to start with a good foundation: Sushi Rice. Here’s how I do it!
Prep Time5 mins
Cook Time35 mins
Cooling Time2 hrs
Total Time2 hrs 40 mins
Course: Appetizer, main
Cuisine: Japanese
Servings: 10 - 5 Cups of Rice
Calories: 230kcal
Author: Marie Porter


Rice Cooker


  • 3 cups Short Grain Rice "Sushi Rice" or "Calrose Rice", usually
  • 3 ¼ cups Water
  • cup Seasoned Rice Vinegar
  • 3 tablespoon Granulated Sugar
  • 1 teaspoon Salt


  • Rinse rice well. Add rice and water to rice cooker, and cook as usual.
  • In a small sauce pan, mix rice vinegar, sugar, and salt. Heat on low setting until sugar and rice dissolve. Cool.
  • Once rice is cooked, spread the hot rice into a large, non-metallic mixing bowl. Fold the cooled vinegar mixture into the rice carefully, being careful not to mush it.
  • Allow rice to cool, and use right away.


Makes enough for 10+ rolls


Calories: 230kcal | Carbohydrates: 51g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 237mg | Potassium: 46mg | Fiber: 2g | Sugar: 4g | Calcium: 4mg | Iron: 3mg