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A glass bowl with cooked sushi rice and a wooden spatula scooping a serving out.
3.95 from 53 votes

How to Make Sushi Rice

Learn how to make the most fluffy and sticky Sushi Rice with this simple recipe. Use this quick and easy no-soak method for sushi rolls, poke bowls, or as a side dish.

Course Dinner, lunch, Side Dish
Cuisine Asian, Japanese
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8 servings
Calories 212 kcal


  • 2 cups sushi rice
  • 3 cups water
  • ½ cup rice vinegar
  • 1 Tbsp. avocado oil or vegetable oil
  • 3 Tbsp. sugar
  • ½ tsp. salt to taste


  1. Place sushi rice in a fine mesh strainer and rinse rice under running water for 2-3 minutes, or until water runs clear.

  2. Stovetop: Bring water and rice to a boil, reduce heat to a simmer, cover the pot with a lid, and simmer for 20 minutes.

  3. Rice Cooker: Add rinsed rice and water to a rice cooker and cook on a white rice setting.

  4. Instant Pot: Add rice and water to Instant Pot and cook on low pressure for 12 minutes.  Let Instant Pot release pressure naturally.

  5. In a separate small saucepan combine vinegar, oil, sugar, and salt over medium heat. Whisk until sugar and salt have dissolved, about 2-3 minutes.
  6. Combine cooked rice and sugar-vinegar mixture and toss until rice is well coated. (It will be slightly wet but will dry out as it cools.)

  7. Use to make rolls or serve it up in a vegetarian sushi bowl.

Recipe Notes

  • 1 serving is roughly ½ cup of cooked rice.

To Store: Keep in an airtight container in the refrigerator for up to 5 days.

Nutrition Facts
How to Make Sushi Rice
Amount Per Serving
Calories 212 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 127mg6%
Potassium 36mg1%
Carbohydrates 43g14%
Fiber 1g4%
Sugar 6g7%
Protein 3g6%
Calcium 9mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.