Japanese Sushi Rice

Japanese Sushi Rice

Sam Gray 0

"Japanese sushi rice is the best tasting kind of rice. Plus it's very usefull because it's so sticky. I use white or brown rice."


35 m servings 234 cals
Serving size has been adjusted!

Original recipe yields 3 servings



  • Calories:
  • 234 kcal
  • 12%
  • Fat:
  • 0.3 g
  • < 1%
  • Carbs:
  • 51.8g
  • 17%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 784 mg
  • 31%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. In a saucepan, combine the water, salt, sugar and nori. Bring to a boil and add the rice. Cover, set heat to low and simmer for 20 minutes.
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Your rating



  1. 15 Ratings


To make decent sushi rice, you need to use rice vinegar. They use it in sushi restaurants, and the flavor of the sushi is so much improved by its use.

you dont add the nori to the rice while it's cooking.

Did not work, needs vinegar for flavoring.

I did not care for this recipe.

call it whatever you want to, my picky family chomped it down and asked for more! Made it with slow cooker adobo chicken and quick sesame green beans as per menu suggestion. Definitely what we...

While cooking it smelled very 'seaweedy', but when done it was very good.

I think this needs rice vinegar, and no sugar. Try the perfect sushi rice, or you can buy sushi rice powder at many Japanese grocery stores for quick fixes.

This is not sushi rice... I eat sushi a minimum of once a week and this tastes nothing like what I have had at many sushi places. This needs the rice wine vinegar and use nishiki rice!

The omission of rice vinegar is a killer. It makes it taste nothing like true sushi rice. Sorry, this is just not good.