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Sushi Rice

20 min


10 ingredients or less

One-bowl / one-pot

We often used to use plain rice when making sushi bowls and rolls. Then, we learned the classic way to make sushi rice, which tastes a little bit sweet, and a little bit sour. It's super easy to make, and really elevates the flavours of a meal.


(¾ cup per serving)


20 min


5 min


15 min

Free from

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tree nut

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  • 1½ cups (300 g)
    uncooked Japanese short-grain rice
  • 1¾ cups (420 mL)
  • 2 Tbsp (30 mL)
    rice vinegar
  • 1 tsp (5 g)
    granulated sugar
  • ½ tsp
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  1. Rinse the rice until it runs clear in a colander under running water. Add it to a medium pot on high heat, pour over the water, bringing it to a boil. Note: always check the package instructions, as the amount of water to be added can vary from brand to brand.
  2. Reduce the temperature to low, partially cover, and let cook for 15 minutes. Then turn off the heat, fully cover with a lid, and leave for another 5 minutes, or until the rice is fluffy and the water is fully absorbed.
  3. In a small bowl, whisk together the vinegar, sugar, and salt. If the sugar crystals don't dissolve, pop the bowl in the microwave for a few seconds.
  4. Gently scoop out the rice and place it in a shallow container to let cool. Pour over the vinegar mixture and gently fold it in while the rice is still warm.
  5. Let the rice cool to room temperature. Now it's ready to use in your sushi!


  • Best if this rice is enjoyed the same day. You can cover the rice (directly on top of the rice, no air between the wrap and the rice) with plastic wrap, a damp paper towel or damp cloth and leave it in the fridge for up to a day.

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Nutrition info

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