The Best Sushi Rice Recipe — Restaurant Results at Home

Place the rice in a fine-mesh strainer or bowl and rinse under cold water, swirling with your hand, until the water runs almost clear — about 3–4 rinses.

After rinsing, let the rice soak in clean cold water for 30 minutes if desired.

Add drained rice and 2 cups fresh cold water to a rice cooker or pot. Add kombu if using.

For rice cooker: cook on the white rice setting and let steam on warm for 10 minutes.

For stovetop: bring to a boil, reduce heat to low, cover, and cook for 13 minutes. Remove from heat and steam covered for 10 more minutes.

While the rice cooks, combine rice vinegar, sugar, and salt in a small saucepan over low heat.

Stir until the sugar and salt dissolve completely, about 1–2 minutes. Do not boil. Remove from heat and let cool.

Remove kombu from the cooked rice and transfer hot rice to a large wide non-metallic bowl.

Pour the sushi vinegar evenly over the hot rice.

Using a rice paddle or wide spatula, fold the vinegar into the rice using a slicing and turning motion, not stirring.

At the same time, fan the rice to cool it down until just above room temperature and glossy.

Use within 30–60 minutes for best texture.