Perfect Sushi Rice
Obsessing over sushi rice so you don't have to, plus a great recipe
Dear Sensei,
Remember when you asked who likes to make pastry? It felt like an odd question for a sushi class. What did pastry have to do with sushi? I didn’t realize it, but you were giving us a hint about the passion and precision both require.
I see that clearly now. Crafting amazing sushi often feels like being in the midst of an amazing baking endeavor. Focus. Precision. Attention to detail. Add to that the ability to drop into a zen-like state and flow with practiced technique. And when it’s all done, you will have transformed a handful of humble ingredients into a sum of something much greater than their parts. Of course, Sensei, you know that when I say sushi, I’m not talking about artfully formed nigiri or perfectly plated sushi rolls. I’m talking about the heart of it all - the sushi rice. And you know that because that’s what you taught me.
While some of my classmates complained about what seemed like an extreme percentage of our entire course study on perfecting sushi rice, I leaned in. Don’t get me wrong, I was eager to learn the showable skills, too. But as a baker, I had already embraced the alchemy of transforming simple ingredients with care and focus. When it came to sushi rice, I was all in, even before you taught me what it truly meant.
Maybe it was that understanding that fueled my curiosity and commitment when I made sushi rice at The Chocolate Giraffe. Back in those early days of not knowing much about sushi I simply picked a recipe I thought sounded authentic, which I interpreted to mean involved and complicated. This recipe suggested washing the rice, rinsing the rice, cooking it in a very specific way with unusual time breakdowns, followed by furiously fanning the rice tossed in pungent dressing.
Ok, so maybe the complicated part was the fanfare I brought to the process. This translated to: Wash and rinse rice. Top a heavy-bottomed stock pot with sheet tray weighed down with 15 pounds of “borrowed” bricks from the landlord's construction site. Lean dangerously close to listen for boiling - lifting the tray was forbidden. Boil pungent vinegar, sugar, and salt concoction. Assemble three-person team to dump rice on wooden cutting board, mix it with eye-stinging concoction, and fan like our lives depended on it.
Was it any good? I like to think it was a pretty, damn good start. (Just ask that sneaky restaurant owner that paid one of their employees to apply for a job with me for the sole purpose of learning all my sushi secrets.)
Sure, it was chaotic and imperfect, but it was a start. Every brick, every sting of vinegary steam, and every frantic fan stroke laid the groundwork for what I would later unlearn and refine under your guidance. In school, you not only taught me the properties of perfect sushi rice and how to make it, you taught me that true passion is in the details and being open to learning - like the time you mentioned in class that true sushi masters account for the seasons when measuring the water. You even seemed pleased when I followed you around after class with my notebook asking question after question about water to rice ratios, temperature, humidity, and all the things I eventually went on to meticulously note in a daily journal during my first sushi chef position.
So Sensei, you did so much more than teach me how to make incredible sushi rice. You taught me that every craft begins with a solid foundation built on respect, discipline, and a relentless passion for the details.
Oh, and let’s not forget the game-changing brilliance of using a rice cooker! I’m so relieved to no longer schlep bricks!
Perfect Sushi Rice - No Bricks or Fanning Required
Did you know that sushi translates to “vinegar-dressed rice”? The takeaway? The rice is THE most important skill to nail if you want to make really good sushi. If you haven’t mastered sushi rice yet, stop worrying about rolling techniques, toppings, or fillings. Let’s focus on getting the rice right first.
So, what makes perfect sushi rice? Perfect sushi rice is perky—not soggy or mushy. Each bite should be toothsome and full of flavor, so much so that you crave another bite without feeling the need to drown it in soy sauce. (I’m not anti-soy sauce, but I’ve got a soy sauce soapbox for another day.) The grains should stick together just enough to hold their shape, but when you take a bite, they should gently disperse across your tongue.
Why a Rice Cooker is Your Best Friend
If you want consistently perfect sushi rice, get a rice cooker. It doesn’t have to be expensive—I once bought a rice cooker for less than $10 at Walgreens, and it endured five years of heavy, daily use. A rice cooker takes away the guesswork and delivers reliable results every time. If you decide to invest in one thing for making amazing sushi, make it a rice cooker.
Stovetop: Hands-On but Doable
Of course, you can make sushi rice on the stovetop. It requires a little more attention. Maybe not borrowed bricks and almost burn your hair off attention, but it’s not a set it and forget it process. Also the rice may turn out slightly more moist than rice cooked in a rice cooker. The key is to follow a stovetop-specific recipe. Don’t mix and match stovetop techniques with rice cooker instructions—you won’t be happy with the results.
My Top Tips for Sushi Rice Success
Buy the Right Rice: Look for white, short-grain Japonica or California rice. Medium grain also works. Bags labeled “sushi rice” are typically medium grain, while “premium” is usually short grain.
Rinse Like You Mean It: Rinse the rice thoroughly until the water is almost clear. Swish the grains gently with your hands but avoid pressing or crushing them. This step removes excess starch and ensures fluffy, separate grains.
Season Like a Pro: Skip pre-seasoned rice vinegar and make your own. Mix unseasoned rice vinegar with sugar and salt. My recipe doesn’t require heating—just stir until most of the sugar and salt dissolve.
Fanning is Optional: Fanning helps cool the rice quickly and gives the grains a glossy appearance, but skipping it altogether is not a deal breaker. Simply spreading the rice in a shallow layer will achieve the same result as it cools. Handle the rice gently, and it’s ready to use once it’s cool enough to touch comfortably.
How to Use Your Perfect Sushi Rice - Sushi Bowls
All my favorite sushi techniques can wait! For now, practice making perfect rice, then pile it into a bowl and top it with your favorite flavors. No matter the toppings, it still counts as sushi!
