Sushi rice on the stovetop is so simple to make.
It’s ready in under 30 minutes, and makes a fluffy, fragrant, and soft rice perfect to use for many different dishes, from rice bowls to sushi.
Looking for an easy recipe for how to cook sushi rice on the stovetop? Then, look no further!
This recipe for sushi rice makes delicious, soft, and fluffy sushi rice on the stove in no time.
There are more uses for sushi rice than just for sushi.
What is sushi rice?
Sushi rice is a short grain rice that is sticky in texture.
When used for sushi or rice bowls, it is typically seasoned with salt, sugar, and vinegar. This seasoning provides the perfect balance of sweet and salty.
Sushi rice can also be served without the seasoning for other uses, such as a side dish to accompany Asian style meats or vegetables, for onigiri, or even as a rice pudding or fried rice.
When you are seasoning sushi rice, it is best to use a glass or wooden bowl and a wooden spoon to mix the seasonings through the rice.
This is because, if you are using vinegar, the vinegar will react to any metal that you may use (such as a metal spoon or metal bowl), and the rice may get a metallic taste through it.
What kind of rice do I use for sushi?
For sushi rice, you could use a short grain rice or even a medium grain rice.
Rice that is labelled, sushi rice works well for sushi, as the name suggests.
This type of rice is also known as uruchimai.
Uruchimai is a type of Japanese rice. It is a short grain rice that is sticky in texture.
Avoid using long grain rice, such as basmati rice. This is because the starch content in long grain rice types is less than in short grain rice types.
This means that long grain rice types of less sticky in texture, which is not ideal for making sushi.
You do not want to use glutinous rice (mochigome) for sushi.
This is because glutinous rice is much chewier and stickier than the rice that is commonly used for sushi.
What type of vinegar do I use for sushi?
It is important that you use the right kind of vinegar when seasoning the sushi rice.
I tested out various types of vinegars and found the best one to use was sushi vinegar or rice wine vinegar.
I used Obento brand which can be purchased from your local supermarket or Asian grocery store.
I do not recommend substituting sushi vinegar for rice vinegar.
Rice vinegar is a much harsher vinegar and you will find that if you use it to season your sushi rice the vinegar taste will be way to strong.
If you are a bit hesitant about adding vinegar to your sushi rice, it may be best to add the sushi vinegar gradually and mix it through.
Taste the rice between additions of vinegar and adjust it to taste.
Why You'll Love This Recipe
- Make sushi rice on the stovetop in under 30 minutes.
- Simple to make.
- One pot sushi rice.
- This recipe for sushi rice is gluten free.
- Sushi rice makes a great base for rice bowls, poke bowls, and even as a side dish.
Cost To Make
Estimated cost = $1.05, or $0.26 a serve
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
- Sushi Rice
Optional seasonings (if using for sushi)
- Sushi vinegar
This recipe for sushi rice on the stovetop makes about 2 ½ cups (445 grams, 15.69 ounces) of sushi rice.
Step One: Rinse the sushi rice under room temperature water until the water becomes clear. Drain well.
Step Two: Place rinsed and drained rice in a medium sized saucepan and add the water. Make sure the rice sits evenly along the bottom of the saucepan.
Step Three: Bring the rice and water to a boil over medium to high heat. Once at a boil, reduce the heat to low to bring it to a simmer.
Gently stir the rice, cover, and simmer for 15 minutes.
Step Four: Turn off heat and allow the rice to rest, covered, for a further 15 minutes. Allow the rice to cool before using.
To season for sushi or a rice bowl (poke bowl)
If you are wanting to season your sushi rice, transfer your cooked sushi rice to a glass or wooden bowl.
Mix through the vinegar, salt, and sugar.
We recommend you not use metal when mixing your seasonings through your sushi rice.
This is because the metal will react with the vinegar, which will make your sushi rice taste metallic.
Tips for Success
- If using vinegar to season your sushi rice, use a glass or wooden bowl and a wooden spoon to mix it through.
Store any leftover sushi rice in an air tight container in the fridge for 2 to 3 days.
To cook sushi rice on the stovetop, we found the best ratio was 1 cup of rice to 1 ½ cups of water.
You can make sushi rice on the stovetop. To do this, simply follow the instructions provided below in the recipe card.
For this recipe, you do not need to soak sushi rice before cooking.
However, there are some methods of cooking sushi rice which required the rice to be soaked before cooking.
When making sushi rice, you start with cold water or room temperature water. When you heat the water, the sushi rice is then cooked in hot water.
Yes, you can.
Made this recipe? Let us know how it went in the comments below! We'd love to hear how it turned out.
Sushi Rice on the Stovetop
- 1 cup (200 grams, 7.05 ounces) sushi rice
- 1 ½ cups (375ml/grams, 13.22 ounces) water
Sushi Seasonings (optional)
- 2 tablespoons sushi vinegar
- 2 teaspoons caster sugar (super fine sugar)
- ½ teaspoon salt
- Rinse the sushi rice under room temperature water until the water becomes clear. Drain well.
- Place rinsed and drained rice in a medium sized saucepan and add the water. Make sure the rice sits evenly along the bottom of the saucepan.
- Bring the rice and water to a boil over medium to high heat. Once at a boil, reduce the heat to low to bring it to a simmer. Gently stir the rice, cover, and simmer for 15 minutes.
- Turn off heat and allow the rice to rest, covered, for a further 15 minutes. Fluff the rice and allow the rice to cool before using.
- (Optional) If you are wanting to season your sushi rice, transfer your cooked sushi rice to a glass or wooden bowl after it has rested and is still hot. Mix through the vinegar, salt, and sugar. (see note 1). Once mixed through, allow the rice to cool before use.
- We recommend you do not use metal when mixing your seasonings through your sushi rice. This is because the metal will react with the vinegar, which will make your sushi rice taste metallic.