Sushi Rice

Traditional Japanese sushi rice seasoned with rice vinegar, sugar, and salt. This perfectly sticky and glossy rice is made with short-grain white rice and kombu for an authentic flavor.

4 servings

1 hr 15 min

Published October 4, 2025

Ingredients

•2 cups short-grain white rice
•3 tablespoons unseasoned rice vinegar
•4½ teaspoons sugar
•1½ teaspoons kosher salt
•1 piece kombu
•note

Cooking Instructions

1.
In large bowl, wash rice in several changes of cold water until water is clear. Transfer to strainer and drain well.
10 min
2.
In medium saucepan over moderately high heat, combine rice and 2 cups water. Cover and bring to boil, then reduce heat to low and simmer until water is absorbed, about 20 minutes. (Alternatively, steam in rice cooker according to manufacturer's instructions.) Let rice stand, covered, 10 minutes.
30 min
3.
While rice is cooking, in small saucepan over moderate heat, combine vinegar, sugar, salt, and kombu. Bring to simmer, stirring until sugar and salt are dissolved (do not let mixture boil). Remove from heat, discard kombu, and cool liquid to room temperature.
15 min
4.
Turn cooked rice out into large nonreactive bowl. Cool by fanning with small plate and turning over with chopsticks or spoon until steam stops rising from surface. Gradually drizzle vinegar mixture over rice, continuing to fan and turn, until liquid is absorbed and rice is cooled to room temperature and shiny. (Rice may be made up to 6 hours ahead and stored at room temperature, covered with plastic wrap. Do not refrigerate.)
20 min

Cooking Instructions

In large bowl, wash rice in several changes of cold water until water is clear. Transfer to strainer and drain well.

10 min

In medium saucepan over moderately high heat, combine rice and 2 cups water. Cover and bring to boil, then reduce heat to low and simmer until water is absorbed, about 20 minutes. (Alternatively, steam in rice cooker according to manufacturer's instructions.) Let rice stand, covered, 10 minutes.

30 min

While rice is cooking, in small saucepan over moderate heat, combine vinegar, sugar, salt, and kombu. Bring to simmer, stirring until sugar and salt are dissolved (do not let mixture boil). Remove from heat, discard kombu, and cool liquid to room temperature.

15 min

Turn cooked rice out into large nonreactive bowl. Cool by fanning with small plate and turning over with chopsticks or spoon until steam stops rising from surface. Gradually drizzle vinegar mixture over rice, continuing to fan and turn, until liquid is absorbed and rice is cooled to room temperature and shiny. (Rice may be made up to 6 hours ahead and stored at room temperature, covered with plastic wrap. Do not refrigerate.)

20 min