How to Cook Sushi Rice in a Regular Pot (No Rice Cooker Needed!)
Learn how to cook perfect sushi rice in a regular pot. Fluffy, shiny, and light — ideal for sushi or any Japanese meal. Simple steps with easy-to-follow measurements.
Ingredients
- 3 rice measuring cups Japanese short grain rice Sushi Rice
- 700 ml Water = 2.95 US cups
Instructions
- Measure the rice accurately. Fill the measuring cup to the top, then level it off with a chopstick. This step is important because even small differences in rice or water can affect the taste and texture.
- Place the rice in a large bowl and add cold water. Quickly swirl with your hand, then drain the water right away so the rice doesn’t absorb the cloudy, bran-flavored water. Repeat 2–3 times.
- With your hand shaped like a bear claw (fingers slightly spread), gently stir the rice in one direction about 15–20 times. Do not scrub too hard or too fast. Add water, swirl, and drain again. Repeat this process 2–3 times until the water is almost clear.
- Drain the rice in a strainer, then transfer it to a pot. Add the measured amount of water (the same rice-to-water ratio you measured earlier). Let the rice soakabout 30 minutes in summer or 1 hour in winter. This step helps the rice cook evenly.
- Before cooking, check the rice! When it has absorbed enough water, the grains will look white and opaque. If the rice still looks slightly transparent, it needs more soaking time. Once ready, Cover the pot with a lid and place it over medium-high heat (about 7 out of 10). Once it comes to a boil, let it continue boiling for about 2 minutes.
- Reduce the heat to medium-low (about 4 out of 10) and cook for another 8 to 10 minutes. Check carefully: if there’s still water left, lower the heat slightly (about 3 out of 10) and cook for an additional 2–3 minutes.
- Once all the water is absorbed, turn off the heat but keep the lid on. Let the rice steam in the pot for 10–15 minutes, then gently fluff the rice and serve.