How to make the perfect sushi rice

Japanese Seasoned Rice Recipe

Sushi rice—known as shari or しゃり sumeshi 酢飯—is the subtly seasoned foundation of countless Japanese dishes, from maki rolls to nigiri.

Mastering the method for preparing perfect sushi rice at home means unlocking the true flavour and texture of Japanese cuisine.

In this recipe, we walk through the essentials: properly rinsing, cooking, and seasoning short-grain rice to achieve the perfect balance of stickiness, tang, and shine.

This technique has roots in a centuries-old fermentation tradition, and today it’s key to sushi made with intention and care.

Seasoned Sushi Rice

Prep Time: 10 minutes  |  Cook Time: 20 minutes  |  Total Time: 30 minutes  |  Servings: 4

Ingredients

• 1½ cups Japanese short-grain rice
• 2 cups water
• 1 piece kombu (about 4 inches)
• 3 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 teaspoon sea salt

Instructions

1. Rinse rice under cold water until water runs clear. Drain well.
2. Place rice, water, and kombu in a pot. Let soak for 20 minutes.
3. Bring to a boil, remove kombu, then cover and reduce to low. Simmer for 18–20 minutes.
4. Turn off heat and let steam for 10 minutes. Don’t lift the lid.
5. In a small bowl, stir vinegar, sugar, and salt until dissolved.
6. Transfer rice to a wide bowl. Gently fold in vinegar mix with a paddle or spatula. Let cool before using.

Chef’s Note: Sushi rice is more than just sticky rice — it’s seasoned and steamed to perfection. Kombu, a dried seaweed, gives it a subtle umami note. This rice forms the base of many Japanese dishes, from kappamaki to chirashi.

Tips:

• Use short-grain or labelled sushi rice for best results.
• Kombu adds flavour — don’t skip it if possible.
• Season while warm so the rice absorbs flavour evenly.

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