your cart

Your cart is empty.

Oriental Mart

Don't have an account?

Create an account


How to Prepare Perfect Sushi Rice

11 July 2018

Rice is the main ingredient in all sushi dishes, so it is incredibly important to get the sushi rice perfect when attempting to assemble your own sushi.

The type of rice best for sushi is short-grain, as it is rounder and starchier than long-grain rice, meaning that it will hold together better. This is essential for keeping all of the ingredients in place inside a sushi roll, for example. Many shops will sell oriental rice specifically for sushi, labelled as sushi rice, making it easier to get the rice just perfect! Sushi rice isn’t just simple rice though, as a traditional recipe will also involve plenty of seasoning. Our recipe below will show you how it’s done.

Sushi originates from a curing method used in Asia, which saw large slices of fish laid out between two layers of rice soaked in vinegar. This process was done to both cure and preserve the fish. Up until the Muromachi period, which started in 1336, the rice was just discarded after the fish was eaten. However, during the Muromachi period, the rice began to be cooked and eaten as well as the fish.

How to Make Perfect Sushi Rice

You will need:

550g Japanese sushi rice

750ml water

80ml rice vinegar

60ml sake-mash vinegar (or white-wine vinegar)

3 tbsp sugar

1 tsp salt


  1. Wash the rice with cold running water until the water runs clear. This washes out some of the starch. Then drain the rice using a sieve or colander, and let it rest for half an hour.
  2. Put the rice in a rice cooker, without turning it on, and add in all of the water. Leave the rice to soak for around 30 minutes.
  3. Start the cooker, and once the rice has cooked, leave it to steam for a further 15 minutes.
  4. While the rice is cooking prepare the vinegar mix by combining the rice vinegar, sake-mash vinegar, salt and sugar in a pan. Heat over a low temperature until all of the sugar has dissolved. Allow it to cool.
  5. Spread the cooked rice out onto a plate and pour the vinegar mixture over it. Quickly fold the rice in to thoroughly coat all of the grains, but be careful not to squish the rice as this will ruin the consistency.
  6. Using a paper fan, waft the rice to cool it down. This will help to remove any excess water and will also give the rice a shiny look.
  7. Use sushi rice right away if you are making sushi rolls.
This Site Uses Cookies

We and our advertising partners use cookies on this site and around the web to improve your website experience and provide you with personalised advertising from this site and other advertisers. By clicking allow, you accept the placement and use of these cookies for these purposes. Learn More