The Perfect Homemade Sushi Rice

 

How to Make Perfect Sushi Rice at Home (Yo! Sushi–Style)

Sushi rice is one of those kitchen basics that feels a little intimidating at first — but once you understand the ratios and method, it becomes second nature. This Yo! Sushi–style sushi rice recipe is lightly seasoned, glossy, and beautifully balanced, with soft grains that hold together without being heavy or claggy.

Whether you’re making homemade sushi rolls, poke bowls, or simple rice bowls topped with veg or fish, learning how to make sushi rice properly is one of the most useful skills to have in your cooking repertoire.

This guide walks you through:

• A clear sushi chef rice-to-water ratio chart

• A Yo! Sushi–style seasoning formula

• A simple homemade sushi vinegar shortcut

• Tips to get the texture just right every time

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What Makes Good Sushi Rice?

Good sushi rice should be:

• Soft, but not mushy

• Lightly sticky, with individual grains still visible

• Gently seasoned — never sharp or overly sweet

• Served at body temperature, not hot or cold

Restaurants like Yo! Sushi aim for a clean, subtle flavour that complements toppings rather than overpowering them. That balance is exactly what this recipe delivers.

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Sushi Rice Ingredients (Serves 2–3)

• 200g sushi rice

• 260ml cold water

Sushi Rice Seasoning

• 30ml rice vinegar (2 tbsp)

• 15g caster sugar (1 tbsp)

• ½ tsp fine salt

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Sushi Chef Rice-to-Water Ratio Chart

Professional sushi chefs cook by ratio, which makes scaling incredibly easy.

Sushi Rice : Water Ratio

1 : 1.3

Sushi Rice	Water
100g	130ml
200g	260ml
300g	390ml
400g	520ml
500g	650ml

This ratio produces rice that’s tender and fluffy, with just enough moisture for shaping sushi without becoming wet or stodgy.

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How to Make Sushi Rice (Step by Step)

1. Rinse the Rice

Place the sushi rice in a bowl and rinse under cold water, gently swirling with your hand.
Drain and repeat until the water runs mostly clear.

This step removes excess starch and is key to achieving clean, well-defined grains.

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2. Cook the Rice

Add the rinsed rice and 260ml cold water to a saucepan.

Bring to a gentle boil, then cover with a tight-fitting lid and reduce the heat to very low.
Cook for 10–12 minutes, until the water is fully absorbed.

Remove from the heat and leave covered for 10 minutes to steam.

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3. Make the Sushi Seasoning

While the rice cooks, gently warm the rice vinegar, sugar, and salt in a small pan or microwave until dissolved.
Do not boil — you’re just dissolving, not cooking.

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4. Season the Rice

Transfer the cooked rice to a wide bowl (wooden or glass works best).

Drizzle the seasoning evenly over the rice.
Using a slicing and folding motion with a spatula, gently mix to coat the grains without mashing them.

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5. Cool to the Right Temperature

Allow the rice to cool to body temperature.
This gives sushi rice its signature glossy finish and ideal texture.

Traditionally, the rice is fanned as it cools, but simply spreading it gently and leaving it uncovered for a few minutes works well at home.

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Sushi Vinegar Ratio (Chef-Style Formula)

Classic sushi seasoning follows this balance:

Rice vinegar : sugar : salt
4 : 2 : 1

For 200g sushi rice:

• 30ml rice vinegar

• 15g sugar

• ½ tsp salt

This keeps the flavour light, clean, and restaurant-style.

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Homemade Sushi Vinegar Shortcut

If you don’t have bottled sushi vinegar, this quick mix works beautifully.

Easy Homemade Sushi Vinegar

• 4 tbsp rice vinegar

• 2 tbsp caster sugar

• 1 tbsp water

• 1 tsp fine salt

Warm gently until dissolved, then cool.

👉 Use 2–3 tablespoons of this mixture per 200g cooked sushi rice, adjusting to taste.

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Tips for Perfect Sushi Rice Every Time

• Always rinse sushi rice thoroughly

• Keep the lid on during cooking and steaming

• Mix gently — never stir aggressively

• Never refrigerate sushi rice

• Cover with a damp cloth if holding briefly

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Best Uses for Sushi Rice

• Homemade sushi rolls (maki or uramaki)

• Nigiri

• Poke bowls

• Sushi burritos

• Simple Japanese-style rice bowls

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Storage & Timing

Sushi rice is best used within 2–3 hours of making.
If needed, keep it covered with a clean damp cloth at room temperature.