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Sticky Rice for Sushi


Number of Servings: 4 large rolls
Prep Time: 2 hours Skill Level: Expert


500 ml sushi rice
350 ml water for cooking rice
250 ml water for Tezu
30 ml rice vinegar for Tezu
5 ml salt
30 ml rice vinegar for sushi vinegar
30 ml sugar for sushi vinegar


1. Prepare Vinegar Water (Tezu)
Mix together 250 ml of water, 30 ml of rice vinegar and 3 ml of salt.

2. Rinse The Rice
Run cold water over the rice in a strainer until the water from the rice is clear. This may take several minutes. Once clean, let the rice drain for 30 minutes. Then put the rice in your heavy pot or Japanese electric rice cooker and add the measured water.

3. Cook The Rice
With a Japanese style electric rice cooker just turn it on and wait for the rice to finish cooking. With a pot heat the rice and water until it begins to boil then cover tightly and simmer at lowest heat allowing the rice to steam. You must leave it covered the whole time or the rice will not be a good texture. Don't give in to the temptation to lift the lid to check it. After 18 minutes remove the rice from the heat and with the lid still tightly on, let it stand for 15 minutes more while you make the vinegar in the next step. Then take a wooden spatula or a spoon mix the rice. Be gentle using more of a folding motion than a stirring motion so you do not smash the cooked rice grains. The rice is soft and tender - you do not want to make paste!

4. Make Sushi Vinegar
Mix vinegar, sugar and 2 ml salt together in a small saucepan. On low heat stir the mixture until the sugar dissolves. Remove from the stove and cool to room temperature.

5. Prepare Rice Mixing Bowl
Moisten a cloth with the Tezu and use it to moisten the bowl. The traditional, flat bottom wooden sushi bowl - an oke or hangiri bowl - is best to use because the wood will soak up the exess moisture and the rice will cool more quickly and evenly on the large flat surface.

Put the cooked rice into the bowl and add 1/4 of the sushi vinegar solution. Mix. Remember to use a gentle folding motion to not smash your perfect sushi rice. Add another 1/4 of the vinegar and mix again. Repeat until all sushi vinegar is used.

6. Fan The Rice
After gentle mixing with all of the sushi vinegar fan the hot rice for 5 or 6 minutes to remove excess moisture and create a glossy finishing shine to your rice. An electric fan works best for this.

When you are finished, the rice should have a slight chewiness and be sticky to the touch...just right for making your rolls.

Helpful Hints:

Cooking rice for sushi is one of the most important parts of good tasting rolls. You will get the best results if you are very careful with your measurements and if you use the right rice to start. If you cannot find sushi rice in your area, look online for Yume, Tamanishiki or Tamaki Gold brands. Use a Japanese electric rice cooker or a heavy, thick walled pot with a lid that fits well and DO NOT LIFT THE LID until the rice is ready.

This recipe will make enough rice for 4 large rolls called futomaki or for 10 small rolls called hosomaki.

Submitted By :

Yuki T


NOTE: The recipes we provide on were submitted by people like you. They have not been tested by us in any way, and we cannot guarantee their accuracy or safety, nor can we be liable for any errors or omissions.



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