Foolproof sushi rice

If you’ve never made sushi rice at home before, now’s the time. Learn to nail our foolproof sushi rice recipe, then you can whip up sushi rolls and rice bowls whenever you like.

4 as a side


Note: + cooling time



  • 2 1/2 cups (500g) sushi rice, rinsed, drained
  • 1/2 cup (125ml) rice wine vinegar
  • 2 tbs caster sugar
  • 1/2 tsp salt (optional)
  • Mixed sesame seeds, to serve
  • Crushed nori, to serve



Place the rice and 3¾ cups (935ml) cold water in a large saucepan over high heat. Bring to the boil, then reduce heat to low. Cover and cook for 12 mins or until water is absorbed. Cool slightly. 


Combine the vinegar, sugar and salt, if using, in a small bowl. Transfer rice to a large heatproof bowl. Use a wooden paddle or rubber spatula to break up the rice while gradually adding the vinegar mixture, gently folding and fanning the rice to cool it. Continue folding and fanning for 15 mins or until cool. 


Transfer the rice to a serving bowl. Sprinkle with mixed sesame seeds and crushed nori to serve.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.