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How to Cook Sushi Rice – Rice Cooker, Instant Pot &

Stovetop
13/05/2021
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In This Post You’ll Learn

Why We Love This

What is Sushi Rice?

What You’ll Need

Seasoned Sushi Vinegar vs Regular Rice Wine Vinegar

How to Cook Sushi Rice at Home:

C L A SS I C E A ST E R FAVO U R I T E S
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For Seasoning the Sushi Rice Milk Pie without Filo

Ready to add some colour and flavour to your sushi rice? Make these with it:
A S F E AT U R E D I N

Why We Love This

Making sushi rice at home is one of the most satisfying and helpful kitchen
skills to have. Master this, and you’ll be able to whip up classic hand roll sushi,
onigiri or sushi bowls in no time. MOST POPULAR RECIPES

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Mayonnaise [Bullet
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What is Sushi Rice?

Japanese sushi rice is a premium short grain rice, shorter and rounder than it’s
basmati and jasmine counterparts. It’s also a sticky rice, making it the perfect
medium to form those small bite-size sushi pieces. While Japan is known as the
sushi capital of the world, sushi rice or short grain rice actually originates from
China !

What You’ll Need

Jump to Full Recipe Measurements

Sushi Rice – The most popular type of sushi rice is koshihikari , and
this is the type we recommend. It’s now found in most supermarkets,
Asian grocers or online. The short grain rice is small, and will be
noticeably different from long grain rice. While there is no true
substitute for sushi rice, the closest would be to use arborio rice.

Water – Where possible, use filtered cold water for the tastiest finish!

Sushi Vinegar – Also known as seasoned rice vinegar, this sweet and
salty vinegar infuses with the rice and complements the flavours of fish
when used in sushi. As a bonus, it also adds to the stickiness and helps
the rice to hold its shape. You can easily make it at home with a ratio of
3:2:1 (3 tsp rice wine vinegar (or apple cider vinegar), 2 tsp sugar and 1
tsp of salt). Lightly heat on the stove or in the microwave until the
sugar and salt have dissolved. Or use store bought sushi vinegar – the
most popular brand is Nakano. Look for the red cap – this is pre-
seasoned with sugar and salt. The green cap is just regular rice wine
vinegar.

Seasoned Sushi Vinegar vs Regular Rice Wine Vinegar

Seasoned Sushi Vinegar – Red Cap Regular Rice Vinegar – Green Cap

How to Cook Sushi Rice at Home:

In a Rice Cooker

1. 2.

1. Place sushi rice into the rice cooker bowl, cover with water and rinse 2-3
times using your hands until water is more translucent (doesn’t have to be
clear). Drain.

2. Fill water to the 2 cup fill line in your rice cooker.

3. Select Rice and Start. (Or the applicable buttons for your model. Button
names may vary depending on your rice cooker.)

In an Instant Pot (Pressure Cooker)

1. 2.

1. Place sushi rice into the instant pot bowl, cover with water and rinse 2-3
times using your hands until water is more translucent (doesn’t have to be
clear). Drain. Add the 1 cup of water to the rinsed sushi rice. Place pressure
cooker lid on and make sure it is sealed correctly and the valve is closed.

2. Cook on High Pressure – 3 minutes, then natural release steam for 10

minutes. Slow release any remaining pressure.

On the Stove (No Soaking Required)

1. 2. 3.

1. Add sushi rice to a medium saucepan, cover with water and rinse 2-3 times
using your hands until water is more translucent (doesn’t have to be clear).
Drain.

2. Add the 1 ¼ cups of water to the rinsed sushi rice. Place over high heat and
bring to a boil with the lid off.

3. Next, cover and reduce to the lowest setting for 15 minutes. Take off heat
and steam for further 10 minutes with the lid still on. Note: Do NOT remove
the lid to peek at all during the cooking process, the steaming is crucial to
perfect rice.

4. Finally, remove the lid.

How to Season Sushi Rice with Vinegar

1. 1.

1. Allow sushi rice to cool by transferring into a wooden bowl, non-stick wide
pan or chopping board. Add 1 tbsp of sushi vinegar per cup
of uncooked rice and gently fold through with a rice paddle (or wooden
spoon) so you don’t break the sushi rice.

Wandercook’s Tips

Don’t Over Stir The Rice – It’s delicate, so stir it as little as possible to avoid
breaking or mushing the grains.

Be Quick – When rinsing your rice, be quick to avoid the rice picking up too
much moisture from the water.

Batch It – Double or triple the recipe and remember 1 cup of uncooked sushi
rice is 3 cups of cooked rice!

No Sieves or Colanders – When rinsing, don’t use a sieve to rinse sushi rice
as it can break the grains of rice.

No Peeking – No matter which method, don’t lift the lid while cooking, as
this will let out the steam that’s crucial to the perfect fluffy rice.

Sushi Vinegar Amounts – Start at 1 tbsp of sushi vinegar per 1 cup of

uncooked rice, then move up to the recommended 2 tbsp. Allow the vinegar
to absorb into the rice, and the flavours to mellow. It will lose the intense
vinegar flavour over time.

Serve With – Sushi rice is great served alongside nikujaga, miso soup and
okonomiyaki! You can also use leftover sushi rice in zosui rice soup!

FAQs

What’s the difference between a regular cup and a rice cooker cup measure?
A regular measuring cup holds 200g / 7oz of uncooked rice, whereas a rice cooker
measuring cup is smaller and holds only 140g / 5oz of sushi rice. Make sure you
account for the difference depending on which cooking method you use for your
sushi rice.

Can I freeze sushi rice?

While it’s best enjoyed on the day of cooking, it’s also fine to freeze sushi rice.
Allow it to fully cool down first, then transfer to an airtight container and freeze
for up to 2-3 months.

Why did my sushi rice turn out mushy?

There are a few reasons why your sushi rice can turn out mushy. Here’s the most
common causes:
– Not all the rinsing water was discarded.
– You added too much water.
– You might have opened the lid while cooking (remember – no peeking!). Or you
didn’t have enough steam or pressure (if using instant pot) to cook the sushi rice
through evenly and evaporate the water content.

Types of Sushi Rice Cookers and Equipment

Rice Cookers

These are the easiest way to cook your rice. They come with their own rice
measure cups and fill lines, and a simple start button, so you’ll cook the perfect
amount every time. You can also use a rice cooker to make sekihan (Japanese
red bean sticky rice).

The T-Fal Rice and Multicooker is While Zojirushi is a popular brand in

what we use at home. It always cooks Japan, Tiger Rice Cookers are our
the rice to perfection, and it doubles fave, and what we use while we’re in
as a multicooker so you don’t have to Japan. Both our Osaka-mums –
use it for just rice! Yoshiko and Rieko – have TIger rice
cookers, and we find them so easy to
use!

Instant Pot (Pressure Cookers)

Instant Pots are great for cooking rice, if you want a cooker that has multiple
functions other than just rice. That way you cut down on the amount of
appliances in the kitchen.

Ninja Foodi is the brand of pressure The Instant Pot Duo is one of the
multicooker we use at home. We love most popular pressure cookers on the
this as it comes with two lids so it market, with the Duo a little cheaper
doubles as an air-fryer, among quite a than it’s higher end models. We
few other modes. haven’t used one ourselves, but know
they’re a reputable brand of pressure
cookers.

Stovetop Saucepans

Most non-stick saucepans with a fitted lid will work well for cooking rice on the
stove. We use Japanese style saucepans similar to the below, known as Yukihira
or hammered style saucepan with wooden handles. These are great as the
handles never get hot, and it doesn’t use plastic.

For Seasoning the Sushi Rice

The last two pieces of equipment to get that sushi rice just right – hangiri and
shamoji – otherwise known as a wooden rice container and rice paddle. If you
can’t source them, a wide pan and wooden spoon work great as alternatives.

The wooden sushi bowl known as A wooden shamoji rice paddle .

hangiri.

Ready to add some colour and flavour to your sushi

rice? Make these with it:

Quick Teriyaki Tofu Sushi Bowls – Our favourite quick and easy dinner!

Temaki Sushi – Easy Hand Roll Sushi – Fuss free sushi at home – no fancy
equipment required!

Quick Japanese Rice Seasoning – Nori Komi Furikake – Start with this basic
rice seasoning then customise to your taste.

10 Minute Zosui – Quick Japanese Rice Soup – Warming, nourishing, and the
best way to use up leftover rice.

Sekihan – Japanese Red Bean Sticky Rice – Delicious with a gorgeous pink
colour from red beans!

★ Did you make this recipe? Please leave a comment and a star rating
below!

How to Cook Sushi Rice – Rice

Cooker, Instant Pot & Stovetop
Cooking the perfect sushi rice at home has never been easier! Learn how to cook sushi
rice using three easy methods – rice cooker, instant pot or stovetop. No soaking required
and only 5 minutes prep.

Print Recipe Pin Recipe Rate Recipe Save to Favourites

Prep Time: Cook Time: Rest and Steaming Total Time:

3 minutes 15 minutes Time: 28 minutes
10 minutes

Course: Basics, Side Dish Cuisine: Japanese Servings: 3 cups cooked rice Calories: 917kcal
Author: Wandercooks Cost: $5

Equipment
Rice cooker
Medium Saucepan
Pressure Cooker
Wide/flat-bottomed dish for cooling the cooked rice

Ingredients
Rice Cooker Ingredients

2 cups sushi rice 280g / 10 oz, IMPORTANT: Uses

smaller rice cup measure that comes with cooker.
water filled to 2 cup fill line
2 tbsp sushi vinegar store bought or homemade from
3:2:1 rice wine vinegar, sugar and salt
Instant Pot Ingredients

1 cup sushi rice 200g / 7oz

1 cup water 250ml / 8.5oz
1 tbsp sushi vinegar store bought or homemade from
3:2:1 rice wine vinegar, sugar and salt
Stove Top Ingredients – No Soaking Required, Absorption Method

1 cup sushi rice 200g / 7oz

1 ¼ cups water 312ml / 10.5oz
1 tbsp sushi vinegar store bought or homemade from
3:2:1 rice wine vinegar, sugar and salt

Instructions
Rice Cooker Method

1. Place sushi rice into the rice cooker bowl, cover with
water and rinse 2-3 times using your hands until water
is more translucent (doesn’t have to be clear). Drain.
2 cups sushi rice
2. Fill water to the 2 cup fill line in your rice cooker.
water
3. Select Rice and Start. (Or the applicable buttons for
your model. Button names may vary depending on your
rice cooker.)
Instant Pot Method

1. Place sushi rice into the instant pot bowl, cover with
water and rinse 2-3 times using your hands until water
is more translucent (doesn’t have to be clear). Drain.
1 cup sushi rice
2. Add the 1 cup of water to the rinsed sushi rice. Place
pressure cooker lid on and make sure it is sealed
correctly and the valve is closed.
1 cup water
3. Cook on High Pressure – 3 minutes, then natural
release steam for 10 minutes. Slow release any
remaining pressure.
Stove Top Method

1. Add sushi rice to a medium saucepan, cover with

water and rinse 2-3 times using your hands until water
is more translucent (doesn’t have to be clear). Drain.
1 cup sushi rice
2. Add the 1 ¼ cups of water to the rinsed sushi rice.
Place over high heat and bring to a boil with the lid off.
1 ¼ cups water
3. Next, cover and reduce to the lowest setting for 15
minutes. Take off heat and steam for further 10 minutes
with the lid still on. Note: Do NOT remove the lid to
peek at all during the cooking process, the steaming is
crucial to perfect rice.
4. Finally, remove the lid.
To Season the Sushi Rice

1. Allow sushi rice to cool by transferring into a wooden

bowl, non-stick wide pan or chopping board.
2. Add 1 tbsp of sushi vinegar per cup of uncooked
rice and gently fold through with a rice paddle (or
wooden spoon) so you don’t break the sushi rice.
2 tbsp sushi vinegar

Video

Recipe Notes
Don’t Over Stir Your Rice – it’s delicate so mix it as
little as possible.
Be Quick – When rinsing your rice, be quick to avoid
the rice picking up too much moisture from the water.
Batch It – Double or triple the recipe and remember 1
cup of uncooked sushi rice is 3 cups of cooked rice!
No Sieves or Colanders – When rinsing, don’t use a
sieve to rinse sushi rice as it can break the grains of
rice.
No Peeking – Don’t lift the lid if using stove top method,
as this will let out the steam that’s crucial to the
cooking.
Sushi Vinegar Amounts – Start at 1 tbsp of sushi
vinegar per 1 cup of uncooked rice, then move up to the
recommended 2 tbsp. Allow vinegar to absorb into the
rice, and the flavours to mellow. It will lose the intense
vinegar flavour over time.

Nutrition
Nutrition Facts
How to Cook Sushi Rice – Rice Cooker,
Instant Pot & Stovetop

Amount per Serving

Calories 917
% Daily Value*
Fat 1g 2%
Saturated Fat 1g 6%
Sodium 27mg 1%
Potassium 190mg 5%
Carbohydrates 201g 67%
Fiber 7g 29%
Sugar 1g 1%
Protein 17g 34%

Calcium 34mg 3%
Iron 4mg 22%
* Percent Daily Values are based on a 2000
calorie diet.

Hey hey – Did you make this recipe?

We’d love it if you could give a star rating below ★★★★★ and show us your creations on
Instagram! Snap a pic and tag @wandercooks / #Wandercooks

13/05/2021 By WANDERCOOKS ! " $ & 6 !

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6 CO M M E N TS

STEF Reply

20/03/2022 at 9:09 pm

Hi Wandercooks, this is by far the best sushi rice recipe from what I have seen.
Also a good explanation given. Thank you.

WANDERCOOKS Reply

24/03/2022 at 8:06 pm

Cheers Stef! So glad you found it helpful.

MANDY Reply

20/01/2022 at 11:32 am

In the recipe for the different cooking methods you say 2 cups if rice weighs 280
grams/10 oz. But then 1 cup of rice weighs 100 grams/7 oz…. I’m horrible at math
and love to weigh my ingredients, but that seems super confusing to me.

WANDERCOOKS Reply

20/01/2022 at 12:39 pm

Hey Mandy, we mention an important note next to those 2 cups of rice for
the rice cooker method – that weight is for a SMALLER cup size that comes
with the rice cooker itself. It is not a standard cup size, and only used with
the rice cooker, not if you’re making it on the stove top or instant pot. So 1
Rice Cooker cup is 140g, and 1 Standard Cup is 200g. This is why it doesn’t
match the others, and I know it is a little confusing, but I hope that makes
more sense now. If you have a rice cooker that didn’t come with the
smaller measuring cup – you can then weigh it as per the grams or ounces
for that method only. Let me know if you have any more questions, always
happy to help!

JOHN Reply

20/01/2022 at 5:32 am

Why is there no mention of how much salt and sugar, to add to vinegar solution?

WANDERCOOKS Reply

20/01/2022 at 9:12 am

Hey John, it’s quite common to buy the sushi vinegar already made up
with the salt and sugar content. We mentioned you can easily make it at
home with a ratio of 3:2:1. 3 tsp of rice wine vinegar (or apple cider vinegar
in a pinch), 2 tsp sugar and 1 tsp of salt, lightly heated on the stove or in
the microwave until the sugar and salt is dissolved. Then use as normal for
the recipe. If you want to make a larger batch for lots of rice, just increase
the amounts with the same ratio, eg, 1 cup rice wine vinegar, 2/3 cup sugar
and 1/3 cup of salt. I hope this helps and enjoy your sushi!

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