Perfect Vinegared Sushi Rice: The Complete Recipe

In this video, I'll show you how to make perfect restaurant-worthy vinegared sushi rice at home using either a pot or a rice cooker. You'll learn the authentic vinegar/sugar/salt ratio that gives sushi rice its distinctive flavor and texture, plus troubleshooting tips to ensure it sticks together perfectly every time.

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% Daily Values based on a 2,000 calorie diet

Step 1

Rinse rice 3 times in cold water until water becomes cloudy (doesn't need to be clear)

Step 2

Transfer to rice cooker or pot and add water and dried kelp

Step 3

Soak for 30 minutes (1 hour in winter)

Step 4

Add sake and mix

Step 5

Cover pot and bring to boil over medium heat (don't lift lid)

Step 6

Once boiling, wait 30 seconds

Step 7

Lower to medium-low heat for 2 minutes

Step 8

Lower to low heat for 5 minutes

Step 9

Turn to highest heat for 10 seconds, then turn off

Step 10

Leave covered for 10 minutes to steam

Step 11

Mix sugar, salt, and rice vinegar until dissolved

Step 12

Wet a wide container to prevent sticking

Step 13

Transfer cooked rice to container (don't use crispy bottom grains)

Step 14

Pour vinegar mixture over rice while mixing gently and fanning

Step 15

Spread rice thinly to cool quickly

Step 16

Use immediately or cover with damp cloth (use within 2 hours)

Step 17

Best to roll sushi when rice reaches body temperature