Sushi Rice

Sushi Rice

The heart of any sushi is the perfect rice. Sushi is only truly perfect when it has the right consistency, stickiness and seasoning. We show you how it works.

What you need


250 g sushi rice 300 ml water
For the marinade:
3 tbsp rice vinegar 1 tbsp sugar 1 tsp salt

Kitchen utensils

Cooking pot with glass lid


To prevent the sushi rice from becoming too sticky, we wash the rice to remove the starch flour that sticks to the grains. Rinse the sushi rice with cold water until the water is clear.

Pro tip!

If you have time, first soak the washed rice in 300 ml of water in the saucepan for 20 minutes—this will make the rice cook more evenly.

Rapidly bring the sushi rice to the boil in the saucepan with the lid closed over a high heat and cook for 5-7 minutes. Then reduce the heat and simmer the rice for 8-10 minutes over a very low heat in the covered pot. Remove the pot from the heat and leave the rice to swell in the closed pot for another 10-15 minutes.

IMPORTANT! Do not open the lid or stir the rice during the entire cooking process.

In the meantime, mix 1 tsp salt and 1 tbsp sugar in 3 tbsp rice vinegar until completely dissolved.

Then spread the rice evenly in a large bowl. Now pour the rice vinegar marinade over the warm rice and gently fold it in until the grains are glossy. Wait until the rice has reached room temperature.

Now you are ready for making the sushi

It’s best to start with a simple hosomaki.

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