How to Make Sushi Rice in a Rice Cooker
Quick answer: Use Japanese short-grain rice, rinse it until the water is nearly clear, soak 30 minutes, then cook with roughly 1 : 1 rice to water by volume (or to the sushi line). While it is hot, fold in seasoned rice vinegar and let it cool to body temperature.
Last updated: November 9, 2026
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What you need
- 2 cups Japanese short-grain or medium-grain rice (labelled sushi rice)
- About 2 cups water, adjusted to your cooker
- Seasoning, a starting point: ⅓ cup rice vinegar, 3 tablespoons sugar and 2 teaspoons salt, warmed until dissolved
- A wide, shallow bowl (wood is traditional, glass or plastic works) and a wooden paddle or spatula
Steps
- Rinse the rice in several changes of cold water, rubbing gently, until the water is nearly clear.
- Drain and soak in fresh water for 30 minutes, then drain well.
- Add the rice and about the same volume of water to the cooker. Use the sushi line or setting if yours has one.
- Cook, then rest on Keep Warm for 10 minutes.
- Tip the rice into the bowl. Pour the seasoning over it a little at a time.
- Cut and fold with the paddle in slicing motions rather than stirring, so the grains stay whole. Fanning the rice helps it turn glossy.
- Cover with a damp cloth and use within a few hours at room temperature.
Why short-grain rice
Short-grain rice has more of the starch that makes grains cling, which is what lets sushi hold its shape. Long-grain rice such as basmati will not stick together. For other sticky styles see our sticky rice in a rice cooker guide.
Do you need a special rice cooker?
No, but a cooker with a sushi or short-grain setting gives more consistent results. Compare ones like Zojirushi Neuro Fuzzy or browse our best Japanese rice cookers. A hangiri mixing bowl is nice to have but not required.
Frequently asked questions
What is the water ratio for sushi rice?
About 1 : 1 by volume after rinsing and soaking, or fill to the line your cooker marks for sushi rice. Adjust by a spoonful or two next time if it is too firm or soft.
Can I use regular white rice for sushi?
Not well. Long-grain rice will not hold together. Use short-grain or medium-grain rice labelled for sushi.
Should the rice be warm when I add vinegar?
Yes. Hot rice absorbs the seasoning best. Then let it cool to about body temperature before shaping.
Can I refrigerate sushi rice?
Refrigeration makes it hard and dry, so make it close to when you will eat it. See our leftover rice guide for food safety.
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