Name: Japanese Sushi Rice Recipe: How to Make Perfect Sushi Rice
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: 250g Yutaka Sushi Rice; 3 tbsp Yutaka Rice Vinegar; 2 tbsp Sugar; 1 tsp Salt

Japanese Sushi Rice Recipe: How to Make Perfect Sushi Rice

2Serving330kcalMainsSushiMediumJapanese

2026.08.26

Written by: Shop Yutaka Admin

Learn how to make Japanese sushi rice at home with this simple step-by-step recipe. Short-grain sushi rice is cooked until tender and sticky, then gently seasoned with Japanese rice vinegar, sugar and salt to create the characteristic sweet and tangy flavour used in homemade sushi.

Perfect for maki rolls, uramaki, nigiri, inari sushi and chirashi, this easy sushi rice recipe gives you a versatile base for making your favourite Japanese sushi dishes at home. The key is to rinse and soak the rice properly, season it while warm and gently fold rather than stir to keep the grains intact.

Ingredients

250gYutaka Sushi Rice
3 tbspYutaka Rice Vinegar
2 tbspSugar
1 tspSalt

Cooking Steps

Cook rice:

Wash 250g of sushi rice under cold water, stirring in circles. Drain and repeat 3-4 times until the water becomes clear.
Transfer the drained rice to a heavy based sauce pan and add 300ml of cold water.
Soak for 15-30mins. Bring the pan to the boil and then simmer for 10 mins with the lid on.
Turn off the heat and let it rest for 10 mins with the lid still on.

Make seasoning:

Add 3 tbsp Japanese rice vinegar, 2 tbsp sugar and 1 tsp salt in a bowl.
Mix well until dissolved.

For a lighter taste, reduce sugar to 1½ tbsp and salt to ¾ tsp.

Season the rice:

Transfer the cooked rice to a bowl and add the seasoning.
Gently fold and cut through the rice with a wooden spatula.
Cool the rice to body temperature and you’re ready to make sushi.

To avoid breaking the grains do not over-mix or use a stirring motion.

Tips

1. Rinse the rice thoroughly
Wash the sushi rice several times in cold water until the water becomes much clearer. This removes excess surface starch and helps the cooked rice develop the right texture without becoming overly sticky.

2. Don’t skip the soaking time
After washing, soak the rice for 15–30 minutes before cooking. This allows the grains to absorb water more evenly, helping the rice cook consistently from the surface to the centre. Yutaka also recommends a 15–30 minute soak for its Sushi Rice.

3. Keep the lid on while the rice rests
Once the cooking time is finished, turn off the heat and leave the rice to rest for 10 minutes without removing the lid. The remaining steam helps finish cooking the rice evenly.

4. Season the sushi rice while it is still warm
Add the rice vinegar, sugar and salt seasoning while the cooked rice is warm. This helps distribute the seasoning evenly throughout the rice.

5. Fold and cut through the rice – don’t stir
Use a wooden spatula to gently cut through and fold the rice rather than stirring it in circles. Over-mixing can break the grains and make your sushi rice too soft or mushy. Yutaka similarly recommends a horizontal cutting motion when incorporating sushi seasoning.

6. Let the rice cool before making sushi
Allow the seasoned rice to cool to around body temperature before making sushi. Rice that is too hot can soften nori and affect delicate fillings, while properly cooled sushi rice is easier to shape.

FAQ

Q.What is Japanese sushi rice?

A.Japanese sushi rice is short-grain rice that is cooked and then seasoned with rice vinegar, sugar and salt before being used to make sushi. Its naturally soft and sticky texture helps it hold together for dishes such as maki rolls, nigiri, uramaki and inari sushi. Yutaka Sushi Rice is a Japanese-style short-grain rice specifically suitable for homemade sushi.

Q.Do you need to wash and soak sushi rice before cooking?

A.Yes, washing and soaking sushi rice helps achieve a more even texture when cooked. Rinse the rice several times in cold water to remove excess surface starch, then soak it for approximately 15–30 minutes before cooking. Soaking allows water to reach the centre of each grain, helping the rice cook more evenly.

Q.How do you season Japanese sushi rice?

A.Japanese sushi rice is traditionally seasoned with a mixture of rice vinegar, sugar and salt. For 250g of uncooked sushi rice, this recipe uses 3 tablespoons of Japanese rice vinegar, 2 tablespoons of sugar and 1 teaspoon of salt. Mix the seasoning until dissolved, then gently fold it into the cooked rice while the rice is still warm. Yutaka's Japanese Rice Vinegar cooking guide recommends the same proportions.