• [difficulty:: easy]
  • [time:: 15min + time for rice cooker to finish cooking]


  • Sushi rice
  • Rice vinegar
  • Sugar
  • Salt


Wash the rise in a bowl of cold tap water multiple times — I usually do 5 — until the water no longer changes color. Allow it to dry for 5 minutes.

Put the rice in the rice cooker; add the same amount of water by volume. Turn on the cooking.

Pour 20% of dry rice volume of vinegar to a bowl. Add 10% of dry rice volume of sugar (or ½ of the vinegar volume) to the same bowl. Add 2.5% of dry rice volume of salt (or ¼ of the sugar volume) to the same bowl. Stir until fully dissolved.

When the rice is ready, transport it to a large bowl and add the vinegar mixture. Gently stir the rice, so that each grain gets covered in the vinegar mixture.

As the last step, gently spread the rice using a 45° cutting motion to break up any lumps and to separate the rice.

Sushi rice is ready to be used.