• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Belly Rumbles
  • Recipes
  • Travel
  • Restaurants
  • Subscribe
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Travel
  • Restaurants
  • Work With Us
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • RSS
    • Twitter
  • ×
    Home » Recipes » Japanese

    How to make sushi rice in a rice cooker

    March 3, 2022 By Sara McCleary Updated March 3, 2022 - This post may contain affiliate links

    Jump to Recipe
    sushi rice recipe pinterest pin

    Making sushi rice in a rice cooker is the easiest way to make sushi rice. It's no fuss and no stress. This method will have you making sushi at home like a pro in no time. It's a game changer.

    bowl of sushi rice with chop sticks to the side

    Sushi rice is also called vinegar rice, or in Japanese, shari. It is the "bones" of delicious sushi.

    I was taught how to make sushi rice by Chef Hideo Dekura eons ago. Dekura is a Sydney based Japanese chef and cookbook author, with an awesome sense of humor. If you are ever in Sydney he also teaches Japanese cooking at his cooking school, Culinary School Dekura.

    What Chef Dekura didn't teach me was how to make sushi rice in a rice cooker. What a revelation gaining this little bit of knowledge has been.

    I use to dread making sushi rice. Cooking sushi rice in a rice cooker is considerably less stressful than the pot and stove method. I now make it at home all the time.

    This sushi rice recipe that will give you perfectly cooked and seasoned rice every time.

    Sara xxx

    What's in this post
    • Ingredients
    • What is Sushi Rice?
    • Why use a rice cooker?
    • What type of Rice Cooker to use?
    • Rice Vinegar vs Sushi Seasoning
    • Rice to water ratios
    • How to use sushi rice
    • How to Make Sushi Rice in a Rice Cooker
    • Sara's Top Recipe Tips
    • Printable Recipe

    Ingredients

    ingredients for sushi rice

    A full printable recipe card can be found at the end of this post with recipe ingredient measurements and method.

    1. Japanese Short Grain Rice: Rice to make sushi is generally labled sushi rice, or Koshihikari. It is a short grain rice, see more details below. If in doubt ask to be sure.
    2. Rice Vinegar: Rice vinegar is made from fermented rice and has a mild sweet flavour. Widely available at all supermarkets, but it could be replaced with sherry vinegar in an absolute pinch.
    3. Sugar: I use caster/superfine sugar as it dissolves easily into the vinegar.
    4. Salt: A pinch is added for balance. Plus along with the sugar and vinegar acts as a preservative for the sush rice.

    What is Sushi Rice?

    Though there are over 40,000 varieties of rice on the planet there are two main types of rice grown around the world. They are the Indian variety (Indica) and the Japanese variety (Japonica).

    The rice produced in Japan is mainly Japonica and it is a short rounded rice grain. It comes in both glutinous and non-glutinous forms. Japonica rice has a higher moisture and amylopectin starch content.

    This is the reason behind its unique stickiness and texture. Which is perfect for keeping its form when making rolled sushi or hand shaped sushi called nigiri.

    short grain rice in a bowl

    Why use a rice cooker?

    An obvious question to ask for those who don't own a rice cooker. For those of us that do, it is a case of, "if you know, you know".

    The main advantage of using a rice cooker over the stovetop method is control and identical cooking conditions every time you go to make rice.

    There is nothing wrong with using the pot and lid method. It has been made that way for centuries. A rice cooker simply makes the process foolproof.

    The rice is cooked at the same temperature, there is the same amount of evaporation, and the cooking pot is the same each time. Human interference is taken away.

    Measure your rice and water ratios properly, follow the before and after instructions, and bingo, perfect sushi rice.

    What type of Rice Cooker to use?

    It took me a long while to add a rice cooker to my army of kitchen appliances. I thought "what's the point" when I could easily boil up some rice on the stove. I bought one and have never looked back. It is one of the most used appliances in my kitchen.

    I personally own a Panasonic 5 cup Rice Cooker which has been perfect for my needs. Only has 4 buttons and cooks rice like a trooper. Though I will probably purchase something a little fancier next time around.

    Tiger and Cuckoo Rice Cookers are popular here in Australia. As well as the better known brand Tefal and Philips. All these rice cookers have a few more bells and whistles than my basic Panasonic.

    If you are in the USA you are a lucky duck, you will be able to get your hands on a Zojirushi rice maker (voltage not compatible in Aus), Hitcahi, as well as the others I have mentioned above.

    Some rice makers do come with a sushi setting. Mine doesn't therefore I cook my rice as I would normally, with an extra step included. The extra step? I soak the rice.

    Rice Vinegar vs Sushi Seasoning

    sushi vinegar bottle next to sushi seasoning bottle

    You have two choices when it comes to seasoning sushi rice. Make your own seasoning using rice vinegar, sugar, and salt, or buy it premade.

    I've always made my own sushi rice seasoning. But as you can see from the above image, I do happen to have a bottle of sushi seasoning in my pantry (how it got there I have no idea).

    There is nothing wrong with using premade. I simply like one less bottle in my pantry.

    The difference between rice vinegar and sushi seasoning (sushizu) is that sushi seasoning is rice vinegar with the addition of fructose syrup, sugar, and salt. Knowing that I'm sure you can see why I make the seasoning myself.

    Rice to water ratios

    The ratio of rice to water is 1:1.

    You can use the cup that comes with the rice cooker. This is smaller than a standard cup measurement. Just remember whatever measuring device you use the ratio is the same, 1:1

    1 cup of rice + 1 cup of water
    1.5 cups of rice + 1.5 cups of water
    2 cups of rice + 2 cups of water
    2.5 cups of rice + 2.5 cups of water

    Important to remember that the measurement of rice is before it is soaked.

    How to use sushi rice

    Obviously for making sushi, and with quite a few varieties you will never get bored. Feel free to also serve it as a side dish as an alternative to steamed rice when making yakiniku at home or other Japanese recipes.

    • Nigiri Sushi (Nigiri Zushi): Sushi rice is mould into a oblong shape by hand and then it is generally topped with a slice of raw fish like salmon, tuna, or even prawn or scallop.
    • Maki Sushi (Makizushi): Quite a few kinds of sushi fall under this catetory, Hosomaki (thin rolls), Futomaki (thick rolls), Saikumaki (decorative rolls), and Temaki (hand rolls).
    • Sushi Rolls: The western kind of sushi rolls you find at places like Sushi Train with interesting names such as, Spider Rolls, California Rolls, Rainbow Rolls etc.
    • Sushi Burrito: Another western invention made popular by a company called Sushirrito in the USA. It is a cross between a burrito and a sushi roll. They are huge!
    • Chirashi Sushi (Chirashizushi): Rice is layered in a container and then toppings such as seafood, omlete, pickled vegetables and ginger, and mushrooms are "scattered" (precisley placed) over the top. Use a bowl instead of a container, and voila, you have a sushi bowl.
    • Inari Sushi (Inarizushi): Sweetened pockets of fried bean curd stuffed with rice.
    • Temari Sushi (Temarizushi): Hand rolled small round balls of rice topped with thin slices of raw seafood.
    sushi rice in a bowl

    How to Make Sushi Rice in a Rice Cooker

    Scroll to the bottom of the page for a printable version of this recipe.

    Sushi rice should be toothsome and sticky, not soft and mushy. Each individual grain of Koshihkari is glossily coated in sushi seasoning. The rice grains should look individual while sticking together and retaining their form.

    rinsing rice in the bowl of a rice cooker

    Wash the rice: Wash the rice well. Chef Dekura taught me to wash it in a fine strainer under cold running tap water until the water ran clear. I use to do this, I no longer do. But if you want chef quality sushi rice then listen to the master.

    I place the rice in the rice cooker bowl and cover it with cold tap water. Give it a swish around and then strain. I repeat this three times. The water will not be 100% clear, but it will be close enough.

    rice being soaked in a rice maker bowl to make sushi

    Soak the rice: This is something that I learned to do over time when making sushi rice in a rice cooker. Place the rinsed rice back in the rice cooker bowl and cover it with water. Leave the rice to soak for 30 minutes.

    By doing this step the rice grains will have a better texture once cooked.

    rinsed sushi rice in a rice maker bowl

    Drain the rice well: Place the rice in a fine mesh strainer and allow excess water to drain away. Then place the well drained rice back into the rice cooker bowl

    You can see from the above how soaking the rice has given it a different texture, it almost looks chalky.

    rice covered with water in a rice cooker bowl ready to cook

    Cook the rice: Cover rice with water and place the bowl into the rice maker. Cook as per your rice maker's instructions. The rice maker's "fuzzy logic" does all the hard work for you.

    cooked rice in a rice maker bowl

    The cooked rice: Once the rice has finished cooking remove the bowl from the rice cooker. The rice grains will be defined and sticky.

    cooked rice in a large shallow pan ready to be seasoned

    Cooling the rice: It is very unlikely that you will have a cypress hangiri in your kitchen (a Japanese wooden bowl specifically designed to cool and season sushi rice.) I don't but it is on my wish list.

    Instead, I use a large enamel coated baking dish with low sides. A large low sided plastic container would work too.

    The idea is to stop the rice cooking. Spread the rice carefully out in your chosen container. Don't mush it, use the rice paddle that came with your rice maker or a wooden spoon.

    seasoning cooked rice for sushi

    Add the seasoning: Pour the prepared seasoning evenly over the warm sushi rice.

    fanning sushi rice to cool

    Season the rice: Carefully using a wooden spoon coat the rice evenly with the seasoning. Gently mix the seasoning through as you don't want to mush and crush the rice grains.

    Cool the rice: Using a handheld fan, piece of cardboard, or even a small electric fan, cool the rice as you mix through the seasoning until the rice is at room temperature. Each grain of rice should be coated in seasoning and will take on a glossy appearance.

    Keep rice in a bowl covered with a clean damp cloth until ready to use. If not using within the hour, place rice in the fridge in a sealed container. Rice is best used the day of making but will last in the fridge for 48 hours.

    Sara's Top Recipe Tips

    • Use sushi rice the day you make it. If you have gone to all that trouble, enjoy it fresh the way it was intended.
    • Be light handed when seasoning and cooling the rice. Don't use a metal spoon as it can crush the rice grains.
    • Make sure you use the correct rice. If in doubt ask.
    Can I use brown rice to make sushi rice?

    Surprisingly brown rice works rather well to make sushi rice. It won't have the same texture and the taste will be nuttier, plus it won't be as sticky. Brown rice should be used for rolled sushi only, not hand-formed sushi such as nigiri.

    Can you freeze sushi rice?

    No. It is as simple as that. By freezing sushi rice you will change the texture of the rice. Sushi rice is best used on the day of making.

    How long can I keep sushi rice in the fridge?

    Sushi rice is best used on the day you make it. It can be kept in the fridge for 24-36 hours.

    Printable Recipe

    how to make sushi rice in a rice cooker recipe

    Sushi Rice - Rice Cooker Method

    Recipe Author: Sara McCleary
    Making sushi rice in a rice cooker is the easiest way to make sushi rice. It's no fuss and no stress. This method will have you making sushi at home like a pro in no time. It's a game changer.
    5 from 3 votes
    Print Recipe Pin Recipe Save RecipeSaved!
    Prevent your screen from going dark
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Rice Soaking 30 minutes mins
    Total Time 1 hour hr 10 minutes mins
    Course Rice
    Cuisine Japanese
    Servings 6
    Calories 265 kcal

    Special Equipment

    • Rice Maker

    Ingredients

    Sushi Rice

    • 2 cups sushi rice (uncooked)
    • 2 cups water

    Sushi Vinegar/Seasoning

    • 4 tablespoons rice vinegar
    • 2 tablespoons sugar
    • 1 teaspoons salt

    Instructions
     

    • Place the rice in the rice cooker bowl and cover it with cold tap water. Give it a swish around and then strain.
      Repeat this three times. The water will not be 100% clear, but it will be close enough. Drain well.
    • Place the rinsed rice back in the rice cooker bowl and cover it with water.
      Leave the rice to soak for 30 minutes.
    • After 30 minutes drain the rice well and place the rice back in the rice cooker bowl.
    • Add water and then cook as per the instructions on your rice maker.
    • While the rice is cooking make the sushi vinegar/seasoning.
    • Once the rice has finished cooking remove the bowl from the rice cooker.
    • Spoon the rice carefully into a large shallow container. Don't mush it, use the rice paddle that came with your rice maker or a wooden spoon, and spread the rice out.
    • Pour the prepared seasoning evenly over the warm sushi rice.
    • Carefully using a wooden spoon coat the rice evenly with the seasoning. Gently mix the seasoning through as you don't want to mush and crush the rice grains.
    • Using a handheld fan, piece of cardboard, or even a small electric fan, cool the rice as you mix through the seasoning until the rice is at room temperature. Each grain of rice should be coated in seasoning and will take on a glossy appearance.
    • Keep rice in a bowl covered with a clean damp cloth until ready to use.
      If not using within the hour, place rice in the fridge in a sealed container. Rice is best used the day of making but will last in the fridge for up to36 hours.

    Sushi Vinegar/Seasoning

    • In a small pot add vinegar, sugar, and salt.
    • Cook over medium heat until the sugar and salt have dissolved completely.
    • Remove from the heat and set aside until needed.

    Oven Temperatures

    All oven temperatures are fan forced.

    Measurement Notes

    All measurements are Australian metric standard. All measures are level, and cups are lightly packed unless specified. 1 teaspoon = 5ml / 1 tablespoon = 20mls / 1 cup = 250ml /4 teaspoons = 1 tablespoon.

    Recipe Notes

    GENERAL COOK’S NOTES
    All oven temperatures are fan-forced, increase the temperature by 20 Deg C (70 Deg F) for convection ovens.
    All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified.
    • 1 teaspoon equals 5ml
    • 1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
    • 1 cup equals 250ml (Nth America use 237ml)
    • 4 teaspoons equal 1 tablespoon
    • I use the below unless specified in my recipes.
    Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large).
     
    NUTRITIONAL INFORMATION BELOW IS A GUIDE ONLY

    NUTRITIONAL INFORMATION

    The recipe's nutritional information is an approximation based on an online calculator. It is meant solely for reference purposes. If you're looking for precise details, be sure to double-check with your own research.

    Calories: 265kcalCarbohydrates: 59gProtein: 4gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 402mgPotassium: 51mgFiber: 2gSugar: 5gCalcium: 11mgIron: 1mg
    Did You Make This Recipe?I do a happy dance when people share how they went. Tag me on Instagram @bellyrumbles & #bellyrumbles
    « Tim Tam Balls with Milo and Coconut
    Hosomaki »

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Cris

      March 27, 2022 at 11:56 am

      5 stars
      Thank you for sharing this recipe. The rice turned out great!

      Reply
      • Sara McCleary

        March 28, 2022 at 3:48 pm

        Hi Cris
        So happ that it did, thanks for letting me know.
        Cheers, Sara

    2. Kate

      March 22, 2022 at 11:09 am

      5 stars
      This was so good, thank you. I have a rice cooker, but never thought of making sushi rice. I've never made sushi rice before. I will be doing this again.

      Reply
      • Sara McCleary

        March 28, 2022 at 3:49 pm

        Hi Kate
        So glad to hear that you gave it a go and were happy with the results.
        Cheers, Sara

    3. E Sue

      March 22, 2022 at 11:08 am

      I make sushi rice in my rice maker all the time. I couldn't live without it!

      Reply
      • Sara McCleary

        March 28, 2022 at 3:49 pm

        Hi E
        Once you have made it in the rice cooker it is hard to go back to a pot and lid!
        Cheers, Sara

    4. Game Changer

      March 22, 2022 at 11:07 am

      5 stars
      Game changer, will never make sushi rice the traditional way again.

      Reply
      • Sara McCleary

        March 28, 2022 at 3:50 pm

        Hey GC
        So glad I could share the rice cooker method with you. Happy sushi rice making!
        Cheers, Sara

    Primary Sidebar

    photo of Sara McCleary, Founder, Belly Rumbles culinary travel blog

    Well hello there! I’m Sara McCleary a food lover and avid traveller.

    Welcome to Belly Rumbles, my slice of the Internet.

    A space where I share family recipes and ones discovered on my foodie travel adventures.

    Come join me on my culinary adventure.

    More about me ?

    Footer

    back to top


    Nitty Gritty

    About Us

    Let's Connect

    • Privacy Policy
    • Disclosure
    • About
    • Sara McCleary
    • Work With Us
    • Contact
    • Sign Up! for emails and updates
    • Instagram | Twitter | Facebook | Threads

    © Sara McCleary and Belly Rumbles® 2009-2025

    • Pinterest
    • Facebook
    • Twitter
    • Yummly
    • LinkedIn
    • Reddit
    44 shares