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3-Ingredient Sushi Rice

4.0 · 3 reviewsRecipe card by Nikki Dinki CookingEditorial by recipesvibrant · Updated October 15, 2026
RiceAsianVeganKosherBirthday< 30 Mins
3-Ingredient Sushi Rice

Total time

25 min

Servings

2

Calories

342.2

Category

Short Grain Rice

This 3-ingredient sushi rice recipe is the foundational element for crafting professional-grade vegan rolls at home. Perfect for beginner cooks, this method yields the ideal sticky, vinegared texture required for perfect maki or nigiri.

Ingredients

Makes 2 servings

  • 1 sushi rice
  • 1 water
  • 1 seasoned rice vinegar

Method

  1. Use "Sushi Rice" only, also knows as "Kagayaki" or"Koshihikari" rice.

  2. Put rice in a bowl and fill with water you will notice the water is cloudy. Drain water out and repeat the process until the water is clear.

  3. Bring 1 cup of rice and 1 cup of water to a boil.

  4. Reduce to a simmer and cover.

  5. Cook about 15minutes. Just until all the water is adsorbed, could be more or less time. Stir occasionally to prevent sticking.

  6. Remove the rice from the heat and let sit, still covered, for 10min.

  7. Spread rice on a flat surface. You want it to spread out as much as possible to cool quickly.

  8. Sprinkle on 1 Tbs of SEASONED Rice Vinegar.

  9. If you have just "Rice Vinegar" combine 1Tbs Vinegar with 1Tbs Sugar and 1tsp Salt and it is the same thing. Put mixture over heat in a sauce pan or in the microwave to dissolve sugar and salt.

  10. Work vinegar through rice by pushing around with a spoon, also start fanning your rice. You want the rice to cool as quickly as possible.

  11. The rice should have a sheen all over, if it does not add a little more vinegar.

  12. Wet your hands and form the rice into a ball, it should stick together and still pull apart into individual pieces.

  13. Use 3/4 to 1 cup of cooked rice per sheet of Nori (seaweed).

  14. For a step by step video on how to make the sushi rice search "Nikki Dinki Sushi" on youtube for my instructional video. It can be really nice to see it on a video first! Have fun!

Cook's notes

  • Prioritize using short-grain varieties like Koshihikari or Kagayaki; their high starch content is the only way to achieve the necessary authentic cling.
  • Don't rush the rinsing process; removing excess surface starch until the water runs clear is the secret to preventing a gummy, unappetizing texture.
  • When adding the seasoned rice vinegar, fold it into the warm rice using a gentle slicing motion with a wooden spatula to avoid smashing the delicate grains.
  • Keep the lid on during the final 10-minute rest; this steam-cycle finishes the cooking process and ensures every grain is perfectly tender.

Easy swaps

  • Instead of Seasoned rice vinegar, use Plain rice vinegar + sugar + saltIf you only have plain vinegar, whisk in a tablespoon of sugar and a pinch of salt to mimic the pre-seasoned profile.
  • Instead of Sushi rice, use Calrose riceWhile less premium than Koshihikari, Calrose is a medium-grain variety that offers enough stickiness for beginners.
  • Instead of Water, use Kombu dashiReplacing plain water with a piece of dried kelp (kombu) steeped in your cooking water adds a subtle, authentic umami depth to the grains.
  • Instead of White sugar (in vinegar mix), use Agave nectarIf you are making your own seasoning blend, agave dissolves instantly into vinegar and keeps the recipe vegan-friendly.

Frequently asked

Why is my rice mushy instead of sticky?

Mushiness is usually caused by using too much water or not rinsing the rice thoroughly enough. Ensure you wash the grains until the water is completely clear before cooking.

Can I use long-grain jasmine or basmati rice?

No. Long-grain rice varieties lack the amylopectin starch required for the grains to stick together, which is essential for sushi.

Do I need a bamboo mat to make sushi with this rice?

While a bamboo mat helps shape rolls, this rice recipe works perfectly for bowl-style sushi or simple hand-pressed nigiri without special tools.

Is it okay to stir the rice while it boils?

Only stir occasionally and very gently. Excessive stirring releases too much starch, which can cause the rice to turn into a thick paste at the bottom of the pot.

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