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Minado's Perfect Sushi Rice

This is the recipe for Sushi rice that I have learned from my father, the Sushi chef at Minado sushi. It's not really a secret recipe, many restaurants prepare rice this way, but it produces really great rice. More of a technique than anything. This is a response to a request in the forum and I hope you guys like it!

5.0 · 148 reviewsRecipe card by BirdyBakerEditorial by recipesvibrant · Updated October 14, 2026
RiceJapaneseAsianLow ProteinVeganLow Cholesterol
Minado's Perfect Sushi Rice

Total time

90 min

Servings

1

Calories

382.5

Category

Short Grain Rice

Master the art of the perfect sushi base with Minado's Perfect Sushi Rice. This authentic, vegan-friendly recipe yields the ideal balance of sticky texture and seasoned tang, making it the perfect foundation for your homemade maki, nigiri, and poke bowls. Follow our simple stove-top method to achieve restaurant-quality results at home.

Ingredients

Makes 1 serving

  • 2 sushi rice
  • 2 water
  • 4 rice vinegar
  • 3 sugar
  • 2 salt
  • 2 mirin

Method

  1. Ignore the directions on the bag that the rice came from and rinse the rice only 3-5 times. The water does NOT have to run clear.

  2. Place rice to drain in a strainer.

  3. Drain for one hourin the winter, 30 min in the summer. (Sounds strange, but is true).

  4. While rice is draining, combine vinegar,sugar, salt and mirin together in a bowl and mix well.

  5. If using a kelp leaf,it should be about 2 in long

  6. Wipe it lightly, cut small slits to make it look like a comb and add it to a pot along with the water.

  7. Add rice to the pot.

  8. Bring quickly to a boil and then reduce to a simmer.

  9. Cover the pot and DON'T touch it until the end, NO PEEKING.

  10. Cook for 15 minutes before removing the pot from the heat but keep the lid CLOSED.

  11. Let rice rest for 10 min and then remove the cover.

  12. Place in a glass dish to cool and lightly fan the rice while adding the vinegar mixture.

  13. Mix rice gently, careful not to break it.

  14. Sushi rice is best used at body temperature.

Cook's notes

  • Always rinse your short-grain rice under cold water until the water runs clear to remove excess surface starch.
  • Use a wooden spatula to 'cut' the vinegar mixture into the rice rather than stirring to avoid crushing the grains.
  • Cool the rice to room temperature before assembling your sushi rolls to maintain the best texture.
  • A heavy-bottomed pot helps distribute heat evenly and prevents the bottom layer of rice from burning.

Easy swaps

  • If you don't have rice vinegar, a mix of apple cider vinegar and a pinch of sugar can work in a pinch.
  • You can replace regular granulated sugar with agave syrup or coconut sugar for a refined-sugar-free version.
  • For a lower glycemic option, ensure you are using high-quality Japanese short-grain rice rather than long-grain varieties.

Frequently asked

Why is my sushi rice mushy?

Mushy rice is usually caused by adding too much water or over-cooking the rice. Always follow the precise water-to-rice ratio and ensure you don't let it simmer longer than recommended.

Is sushi rice naturally vegan?

Yes, traditional sushi rice is made with rice, water, vinegar, sugar, and salt, all of which are plant-based and vegan.

Can I use long-grain rice for sushi?

No, long-grain rice (like Jasmine or Basmati) lacks the amylopectin starch required to make the rice sticky enough to hold its shape for sushi.

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