Sushi Rice (Sushimeshi)

Learn the basics of making delicious sushi rice. All you need is five simple ingredients, and you're on your way to hosting amazing sushi parties at home!

Sushi Rice (Sushimeshi)
Photographed by Osamu Enomoto

Recipe by
Junko Takagi







Calorie count is per serving.
Excludes time spent draining, soaking, and cooling the rice.

Ingredients (Serves 3)

  • 360 ml rice
  • 1 piece konbu kelp (approx. 5cm x 5 cm)
  • [Seasoned vinegar]

    • Just under 3 tbsp rice vinegar
    • 1 tbsp sugar
    • 1 tsp salt



Rinse the rice and place in a strainer, then let sit for 4–5 minutes to drain off the excess water.


Lightly wipe the konbu kelp with a paper towel to clean the surface. Place the rinsed rice in a rice cooker and add water to slightly below the "2 cup" mark in the rice cooker pot. Add the konbu kelp and let soak for 30 minutes. Remove the konbu kelp and cook the rice in the rice cooker as usual.


After the rice is cooked, let steam for 5–10 minutes. (Skip if your rice cooker includes steaming time as part of the cooking process.) After steaming, fluff the rice with a spatula.


In a microwave-safe bowl, combine the ingredients for the [Seasoned vinegar] and mix well with a whisk. Heat in the microwave (600 W) for 30 seconds, then mix well again until the sugar dissolves.


Transfer the cooked rice to a large bowl (approx. 22 cm in diameter), then drizzle the [Seasoned vinegar] onto a spatula so it sprinkles evenly over the rice.


Use the spatula to mix the rice using a quick cutting motion.


Fan and cool the rice to let excess moisture evaporate.


It is important to fan the rice quickly here. Otherwise, you'll end up with sushi rice that is soggy with no glossiness.


Once the excess moisture has evaporated, cover the bowl with a damp cloth to keep the rice from drying out.