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Sushi rice in a bowl with a pair of wooden chopsticks on the left hand side

Tamiko's Sushi Rice Recipe For The Rice Cooker

Tamiko Perez
Sushi rice made in the rice cooker will give you perfect results every time! Seasoned with an amazing Sushi Vinegar Dressing, this rice is perfect for stellar sushi or any rice bowl!
Prep Time 15 mins
Cook Time 15 mins
Cooling Time 5 mins
Total Time 35 mins
Course Side Dish
Cuisine Japanese
Servings 4 people
Calories 94 kcal


  • 1 electric rice cooker
  • 1 large shallow container to combine the rice and sushi vinegar dressing in
  • 1 damp cloth to cover the rice and keep it moist
  • 1 rice paddle or wooden spoon or spatula
  • 1 small saucepan to make the sushi vinegar dressing


  • 2 cups sushi rice
  • 1.8 cups water use just under 2 cups to cook the rice
  • piece kombu optional but adds a great flavor!

Sushi Vinegar dressing

  • 2 ts sake
  • 5 ts rice vinegar
  • 2 ts sugar
  • 2 ts salt


  • Begin by washing the uncooked rice with cold water. Place the rice in a large bowl and cover with the water. Gently mix with your hands until the water becomes cloudy and milky. Pour off most of the water, and add more cold water. Massage again, and continue these steps until the water is mostly clear. Drain the water from the rice once the water is almost clear.
    Sushi rice covered with clear water in a blue bowl.
  • Place the rinsed rice in your rice cooker bowl, and add fresh water (around 1.8 cups of water). At this time, also add the kombu if using. Cover the rice cooker, and cook the rice according to your rice cooker instructions. My rice cooker took around 15 minutes to cook the rice.
    Sushi rice covered with water and a piece of kombu in the bowl of a rice cooker.
  • While the rice is cooking, make the sushi vinegar dressing. Combine the sake, rice vinegar, sugar and salt in a small saucepan. Place the saucepan over a low heat and stir to dissolve the sugar and the salt. Keep it on a low heat until ready to use.
    A saucepan filled with vinegar, sake, salt and sugar that is dissolving and a wooden spoon on the right hand side.
  • When the rice has finished cooking, remove the kombu. Place rice in your large shallow container, and then add the mixture of rice vinegar, sake, sugar and salt to the rice. Try to pour the mixture as evenly over the rice as you can. Be sure to add the dressing to HOT rice and do not allow the rice to cool prior to adding the dressing. Take your rice paddle (or spatula or wooden spoon), and mix the rice by slicing through it from top to bottom, and then left to right. Be sure not to stir or mash the rice, but use slicing motions. You are aiming for the dressing to coat each grain of rice.
    Sushi rice in a glass dish with a hand holding a rice paddle
  • Once the dressing has coated each grain of rice (as much as you can tell anyway!), it's time to spread out the rice in an even layer, and allow it to cool to room temperature as quickly as possible. One way to do this is to use a fan (paddle fan or folding fan) or even an electric fan! During this cooling process, turn the rice over so that the bottom portion of the rice can be fanned as well.
    sushi rice in a glass dish in the background with a purple folding fan in the foreground
  • And that's it! You have made the perfect sushi rice in the rice cooker!
    Sushi rice in a bowl with a pair of wooden chopsticks on the left hand side


It's important to cover your vinegared rice with a damp towel to keep it from drying out. After covering, you can leave it on your counter until you are ready to use your rice. 
It is recommended to enjoy the rice on the same day that you prepare it.


Calories: 94kcalCarbohydrates: 20gProtein: 2gFat: 0.2gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 1173mgPotassium: 9mgFiber: 1gSugar: 2gCalcium: 6mgIron: 0.1mg
Keyword Rice, sushi, sushi rice
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