Can I use long-grain rice instead of short-grain?

I don’t recommend it. Long-grain rice (like jasmine or basmati) is too dry and doesn’t stick together properly, which makes it difficult to roll and shape.

How much rice does 1 cup make?

As a general rule, 1 cup of uncooked sushi rice yields about 2.5 to 3 cups of cooked rice. The amount of rice you’ll use per roll depends on the type of sushi you’re making. For a simple hosomaki (thin roll with one filling), I typically use about ½ cup of cooked rice per roll. For larger rolls with multiple fillings, plan on about 1 cup of cooked rice per roll.

Can I use brown rice for sushi?

You can , but the texture and flavor will be different. Brown rice tends to be drier and less sticky than white rice. If you want to try it, I recommend using short-grain brown rice and soaking it for 20–30 minutes beforehand. Then cook it with the same rice-to-water ratio. I’ve had decent results mixing half brown rice and half white rice, if you want to use brown rice.

Can I skip the vinegar seasoning?

No. The word sushi actually refers to rice that’s seasoned with vinegar. Without the seasoning, it’s just plain white rice, which lacks the signature flavor and texture that makes sushi so special.

How is sushi rice cooked?

I recommend this sushi rice recipe rice cooker method. I prefer and recommend using a rice cooker - it’s the most reliable and beginner-friendly. You’ll also find recipes for Instant Pot sushi rice (which uses about the same rice-to-water ratio) and stovetop methods (which usually require a different ratio). I haven’t personally tested those methods myself, so I can’t vouch for them. But there are options if you don’t have a rice cooker.

Can I refrigerate sushi or reheat it?

I don’t recommend either, especially if your sushi includes raw fish. Cold rice hardens, and reheating changes the texture and can compromise food safety. Instead, I suggest making only as much sushi as you plan to eat the same day. As a reference, I usually make about 3–4 rolls total for my husband and me.

Sushi Rice in a Rice Cooker (Perfect Every Time)

Name: Sushi Rice in a Rice Cooker (Perfect Every Time)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Japanese
Ingredients: 1 and 1/4 cup Japanese short-grain rice (uncooked); 1 small piece kombu (optional); 5 tablespoons rice vinegar; 2 tablespoons sugar; 2 teaspoons kosher salt (or 1 teaspoon table salt)

Sushi Rice in a Rice Cooker (Perfect Every Time)

Seasoned sushi rice in a bowl with a rice paddle, ready to roll with nori sheets and bamboo mat nearby

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Learn how to make fluffy, perfectly seasoned sushi rice at home with this easy rice cooker method (ideal for rolls, nigiri, and hand rolls).

Author: George
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 2 servings 1x
Category: Rice, Side Dish
Method: Rice Cooker
Cuisine: Japanese

Ingredients

Scale

1 and 1/4 cup Japanese short-grain rice (uncooked)
1 small piece kombu (optional)

For the seasoning:

5 tablespoons rice vinegar
2 tablespoons sugar
2 teaspoons kosher salt (or 1 teaspoon table salt)

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Instructions

1. Rinse the rice
Measure the rice and rinse it in a bowl with cold water, gently swishing the grains through your fingertips. Drain and repeat until the water runs mostly clear, usually 4 to 6 times.

2. Cook the rice
Add the rinsed and drained rice to the rice cooker with water (use a 1:1 ratio of rice to water). Place the kombu on top if using. Set the cooker to the “white rice” setting and let it cook.

3. Make the seasoning
While the rice cooks, gently heat the rice vinegar in a small saucepan. Add the sugar and salt, stirring until dissolved. Alternatively, heat the vinegar in a microwave-safe bowl for ~30 seconds, then stir in the sugar and salt until fully dissolved. Set aside.

4. Season the rice
When the rice is done, discard the kombu if used. Transfer the hot rice to a large bowl and drizzle the seasoning evenly over the rice.

5. Fold and cool
Using a plastic rice paddle or rubber spatula, gently fold the rice with a cutting and lifting motion. Avoid mashing the grains - keep them fluffy and distinct.

6. Cover and use
Cover the rice with a damp paper towel to prevent it from drying out. Let it cool slightly before using - warm or room-temperature rice works best for rolling sushi.

Notes

1 and 1/4 cups of uncooked sushi rice makes about 3 cups of cooked rice. The seasoning in this recipe card is for about 3 cups of cooked sushi rice.
This recipe card gives you a quick overview of the steps, but be sure to read the full post above for more detailed instructions, especially if you’re new to making sushi rice.
Don’t miss the Pro Tips for the Best Sushi Rice section in the post, where I share extra advice on how to season, fold, and store the rice for the best texture and flavor.
If you’re stocking up on ingredients, check out my Japanese Pantry Essentials post for tips on choosing the best rice, vinegar, and other key items for sushi at home.
This recipe makes enough rice for about 6 simple maki rolls (hosomaki) or 2 larger rolls (like dragon roll or futomaki).

Find it online: https://www.myeclecticbites.com/sushi-rice-recipe-rice-cooker/