The only Sushi Rice Recipe we make and I am no Sushi Chef! It tastes like the Sushi Rice from a Japanese Restaurant with minimal steps and makes the perfect seasoned white rice for Sushi Rolls!


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We love Sushi! That’s why we count on this Sushi Rice recipe for dinner and when serving guests! Our family-favorite Sushi Rolls are the Philadelphia Rolls and Spicy Tuna Rolls! These recipes have proven to be the best at our house!

Sushi rice

I am no Sushi Chef, but I do know how Sushi Rice should taste, considering how many times I’ve eaten it, at Sushi Restaurants. There really is no secret recipe in making Sushi, it’s just cooking white rice and combining it with a sushi rice syrup, typically made from rice vinegar. However, how much you season your white rice and what kind of rice used, will determine how your Sushi Rice turns out. And of course, using the freshest ingredients and nori sheets will make a difference too!

I discovered this Sushi Rice recipe years back, perhaps even before my blog started (5 years now!)  So I’ve been counting on a fail-proof recipe from the beginning! This rice has served many events, tables, and even a wedding! Not to mention all of the times we made Sushi rolls just because we LOVE it! Over the years, I have followed some complicated steps in making sushi rice, like using non-metallic bowls and specific tools to perfect the sushi rice, but in the end, I realized it turns out great without all those specific steps! If you have a sushi mat at home-you can make sushi.

Easy Sushi Rolls (Maki)

So that brings me here, EASY Sushi Rolls! I’ve simplified the recipe as easy as possible for anyone to attempt making Homemade Sushi at home! There is no fancy equipment needed, no wooden bowls or even rice vinegar (I only use this rice vinegar substitute now!) So there you have it, Super EASY and approachable for the at-home chef!



How to make Sushi Rice:

Sushi Rice Recipe

Prep Time: 2 minutes
Cook Time: 35 minutes
Total Time: 37 minutes
Servings: 15 rolls
Author: Alyona Demyanchuk
The only Sushi Rice Recipe we make and I am no Sushi Chef! It tastes like the Sushi Rice from a Japanese Restaurant with minimal steps and makes the perfect seasoned white rice for Sushi Rolls!


Sushi Rice:

  • 3 cups short-grain rice (Calrose rice)
  • 3 1/4 cups water
  • 1/3 cup rice vinegar
  • 3 TBSP sugar
  • 1 tsp salt


How to make Sushi Rice:

  • Rinse and drain the rice. Put into a large pot and pour in the water. Bring to a boil and then reduce heat and cook over low for 20 minutes.
  • Once the rice is done turn off the heat and leave the rice to steam for 15 minutes (leave on the warmer.)
  • Meanwhile dissolve the sugar and salt in vinegar over high heat just until the granules dissolve. Pour over rice and quickly fluff to incorperate the syrup well. Transfer to a large bowl for quicker cooling.


Rice vinegar substitute- can use an equal amount of apple cider vinegar. 

Nutrition per serving

Serving: 1sushi rollCalories: 180kcalCarbohydrates: 40gProtein: 3gFat: 1gSaturated Fat: 1gSodium: 158mgPotassium: 36mgFiber: 1gSugar: 2gCalcium: 3mgIron: 2mg


What is Sushi Rice?

The Japanese Cuisine is blooming like never with Sushi Rolls! It’s no wonder they’re popular for their light, healthy, and cylinder appearance! The white sticky rice is the star of the show! Once you get the perfect Sushi Rice recipe down, the toppings come into play easily! As a result, Sushi Rice is just cooked white rice then seasoned with vinegar syrup to further mold into homemade sushi rolls! It’s easy and even favored among children!

What is the best kind of rice to use for Sushi Rice?

When making sushi rice you want a milled white grain, which is typically referred to small or medium-grain white rice. The only rice that I use when making sushi at home is the medium-grain rice found right in the Asian aisle of Walmart, called the Botan Calrose Rice. It’s very easy to buy and I get fantastic results!

Look for short-grain rice, Japanese rice, medium-grain rice, or California rice. Which will all work in making Homemade Sushi Rice.

Is Sushi Rice Gluten-Free?

Yes! There is NO flour in this recipe!

What is Maki?

Maki is a Japanese term for Sushi Rolls! It’s when raw vegetables or fish are wrapped in seaweed and rice.

What Ingredients do you need to Make Sushi Rice at Home?

Making it at home is very simple! All you need is white rice, vinegar, salt, and sugar; that’s it!

What does “SushiGrade” or “SashimiGrade” mean?

The word Sushi-Grade is a marketing term for making sales on raw fish. To read more on What Is “Sushi-Grade,” Anyway? Read this article by serious eats. Many stores will not have those marketing terms, but that doesn’t mean you can’t use any other raw fish available, for sushi.

How do you make easy Sushi Rice?

This is the recipe we count on! It’s the one recipe we’ve been making for many years (5 years +) and tastes like rice you’d order at a Japanese Restaurant! I have followed some complicated steps in the beginning years of my sushi making, like using non-metallic bowls and specific tools, but in the end, I realized it turns out without all those unnecessary steps! So this recipe is approachable for any Non-Sushi Chef!

You can substitute rice vinegar?

Absolutely! In fact, I don’t even buy rice vinegar anymore! Since, I discovered the substitute of apple cider vinegar, when running out of rice vinegar, I’ve been using it since! It works fabulously and is much more convenient to purchase since it’s available in most grocery stores. This Sushi Rice Vinegar Substitute is sure to come in handy!

How do you make Spicy Mayo?

The orange sauce you’ve likely tried at Japanese Restaurants with your Sushi Rolls was probably Spicy-Mayo and it’s super easy to make! Here is my recipe for Homemade Spicy Mayo and it tastes like the real thing! It’s our #1 condiment sauce for Sushi rolls, so when we have sushi it’s definitely with this stuff!

What does Sashimi mean?

The definition of Sashimi simply means, raw fish. It’s a piece of raw fish in the Japanese cuisine that’s served with soy sauce and wasabi and you’ve likely seen it in Japanese menus.

Is raw fish safe to eat?

Raw fish is safe to eat if certain guidelines are followed. For example, freezing your fish at a certain temperature of -4 degrees Fahrenheit (-20 degrees Celsius) for several days, or frozen at -31 degrees Fahrenheit (-35 degrees Celsius) for 15 hours, will kill any parasites.

Some people even take the extra step of curing fish to consume raw (a salt and sugar brine.) While others back away from the idea. I usually buy Tuna steaks frozen solid in packages that have been vacuumed sealed and have never encountered a bad experience that way. Even when I used raw salmon that I buy fresh and freeze turn out well for me.

You should test your fish and determine whether it’s safe to eat raw by inspecting the smell, color, and other guidelines to kill any parasites. If you are not sure, cure the fish or make sure it goes through the freezer temperatures, provided. Here is a complete article on whether it’s safe to eat Sushi.

Note: I can’t guarantee your safety, which is why you should go with guidelines or look for Sushi-grade seafood for your safety. 

How do you cut Tuna for Sushi or Sashimi?

It’s always a good idea to cut across the grain of raw fish. Cutting fish the right way will make the process smoother and a good knife helps too! Here is a video from a Sushi Chef on how to cut Tuna for Sushi.



  1. Dip your hands in water when working with sticky rice to easier manage.
  2. Place bamboo mat in a gallon-sized freezer bag for easier clean-up!
  3. Out of Rice Vinegar? No Problem Apple Cider Vinegar works as a great substitute!
  4. Allow seasoned rice to cool before rolling in Nori, otherwise, it can wilt the seaweed.


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    • Sharon

    I made this tonight with Calrose rice and apple cider vinegar (only because I was using rice vinegar for chicken stir fry). I found a YouTube chef who said to rinse the rice 3 times. I also used 5 cups of water instead of 3¼ to cook the rice – I dunno, but 3¼ just didn’t look like it was enough to make the rice sticky. It tastes delicious! Thanks, Alyona!

      • Alyona Demyanchuk

      Hi Sharon, Calrose rice gets sticky even with the 3 1/4 cup. The secret to stickier rice is to rinse less, the starch binds it better from my experience.

        • Sharon

        I was thinking it was the opposite – more rinsing = less starch = more stickiness (need to brush up on my science, lol). Thanks for the clarification :-).

          • Alyona Demyanchuk

          No problem, starch actually works as a thickener:)

    • RT

    Absolutely Brilliant!! The Sushi Rice Tastes Amazing With Apple Cider Vinegar!! XOXO

      • Alyona Demyanchuk

      Wonderful! That’s the only way I make sushi rice with apple cider vinegar!

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