By Akshara
February 2, 2026
Sushi rice is the foundation of good sushi, and its balance matters more than toppings. Proper washing, cooking, and seasoning ensure the rice stays glossy, lightly sticky, and mildly tangy without becoming wet or mushy.
1½ cups Japanese short-grain rice 2 cups water 3 tbsp rice vinegar 2 tbsp sugar 1 tsp salt
Wash rice until the water runs clear and soak for 20 minutes.
Cook rice with measured water until just tender.
Warm vinegar, sugar, and salt until dissolved.
Fold seasoning gently into hot rice using a slicing motion.
Cool to room temperature before shaping sushi.