sushi vinegar, rolls, nigiri

How To Make Sushi Rice at Home!

I know a ton of people that love sushi, it’s become an American craze, and the most sushi made outside of Japan is in California.  What a lot of people don’t know is how easy it is to make sushi with the proper tools, and more importantly the proper rice!  So today I’m going to teach you a simple, and traditional recipe for preparing sticky sushi rice.

sushi vinegar, rolls, nigiri
Photo from Google Images


  • 3 Cups Medium Grain Rice (or Short grain, I prefer Medium)
  • 3 1/4 Cups Water
  • 1/2 Cup Rice Wine Vinegar
  • 1 Teaspoon Sugar
  • 1/2 Teaspoon Salt



**I HIGHLY recommend a rice cooker for this process**

  1. Put all your rice in a large bowl
  2. Fill it with water
  3. Stir the rice with your hand for 15-30 seconds
  4. Drain with a Collander
  5. Repeat 3 -4 times until the water runs clear (This helps remove the excess starch that would make your rice clumpy, not sticky)
  6. Add your Rice to the Rice Cooker along with the 3 1/4 Cups Water, turn it on, stir occasionally
  7. In a small Pan over Medium Low Heat add your Vinegar
  8. Add the sugar and salt
  9. Stir until all is dissolved
  10. Set aside and let come up to room temperature
  11. Once the water has evaporated in the rice cook, move the rice to a sheet pan, and spread it into 1 thin layer
  12. Drizzle the Sushi Vinegar over the Rice and use a paper plate to fan the rice until it gets around room temperature 10-15 minutes (I know it’s painful)
  13. Then move the rice to a big serving bowl, use a rubber spatula for the next steps
  14. Cut the rice into 4 quarters
  15. Fan the rice for 1 more minute
  16. Then use the Spatula to fold the rice
  17. Then slice the Rice with the Spatula and fan some more
  18. After about 30 minutes of TOTAL fanning time, your rice should be at room temperature, and extra sticky!


I’ll have up some sushi recipes utilizing this rice recipe this week so keep your eyes out!  Let me know how this works for you, I love making sushi at home, and just found a local Japanese market with fresh sushi grade fish!


5 thoughts on “How To Make Sushi Rice at Home!”

  1. Well, I too know to make rice – Indian Raw Rice. We eat rice for afternoon and night (In South India) along with tasty curry – In the north, they eat more wheat. I never knew about Japanese Sushi rice! Time to check it out 🙂

    Destination Infinity

    1. I’m glad you’re going to check it out, I’ll be sure to try out more Indian Rice, what are some preparations of it? I’ve done the long grain basmati with curry. What exactly is Raw Rice?

  2. Is it possible to use american meduim grain enriched rice[I bought from tom thumb] (with the added sushi vinegar) watermaid rice or would I have to use specifically short grain japanese rice? (Which is really expensive)

    1. You can use medium grain rice also, just be sure to thoroughly wash it before boiling it, make sure the water runs clean through it and isn’t milky or filmy. Short grain rice is great if you can get it, but I’ve actually got medium grain myself right now. You can also add a little extra sugar to your vinegar to help the medium grain rice bind better, but don’t over do it or you’ve got sweet rice! Thanks for commenting!

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