Sushi Rice (Sushimeshi)

All you need to make a delicious sushi rice is vinegar, sugar, salt, konbu, and rice.

Sushi Rice (Sushimeshi)
Photographed by Osamu Enomoto

Recipe by
Junko Takagi



Rice & Noodles




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 sushi 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 min to drain off the excess water.


Lightly wipe the piece of konbu kelp with a paper towel to clean the surface. Place the rinsed rice in a rice cooker and fill with water to the "2 cup" mark in the rice cooker pot, or add 400 ml of water. Add the konbu kelp and let soak for 30 min. Remove the konbu kelp and cook the rice in the rice cooker as usual.


After the rice is cooked, let steam for 5–10 min. (Some rice cookers include 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 sushi vinegar] and mix well with a whisk or other utensil. Heat for 30 sec at 600 W or until the sugar dissolves, then mix well again.


Transfer the cooked rice to a large bowl (approx. 22 cm in diameter is large enough), then drizzle the [seasoned sushi vinegar] onto a spatula, sprinkling it evenly over the rice.


Mix the rice using a quick cutting motion with the spatula.


Fan the rice to evaporate excess moisture while cooling it.


It is important to mix the rice quickly here. You'll end up with rice that is too sticky and has no gloss if you mix too slowly.


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