California Roll next to bamboo chopsticks and a white bowl of soy sauce on a bamboo cutting board with a tan and white towel behind all on a wooden surface

Sushi Rice

Homemade sushi, while time-consuming, is so much fun to make! You can customize exactly what you want, and it makes a great date night idea!
Course Appetizer, Main Dish
Cuisine American, Asian
Keyword rice, seafood, shrimp
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 rolls
Calories 489kcal
Author Stephanie Lynch



  • 2 cups sushi rice
  • 2 tbsp rice vinegar
  • 2 tbsp granulated sugar
  • 1 tbsp kosher salt


Rinse Rice

  • Thoroughly rinse the rice by putting it in a bowl (or the bowl of the rice steamer) and filling with water enough to completely cover the rice
  • Use your hands to stir the rice around until the water is murky
  • Use a strainer (or the lid of your steamer) to drain the water
  • Continue doing this until the water comes out clear (usually 3-4 times)

Cook Rice

  • Steam 2 cups of rice according to steamer instructions

Create Rice Mixture

  • While rice is cooking, in a small microwaveable bowl combine the rice vinegar, sugar, and salt
  • Microwave mixture on high for 30 seconds then stir to combine
  • Once the rice is finished cooking and slightly cooled, use the rice paddle to remove rice from the steamer to a large mixing bowl. DON'T scrape rice from bottom and sides as this rice is usually hard and/or burned and doesn't work well for sushi.
  • Carefully fold vinegar mixture into rice

Make Rolls

  • Lay a bamboo mat on a flat working surface
  • Use one piece of seaweed and cover with a few scoops of rice
  • Make sure your hands are wet when touching the rice and spread to the edges of 3 sides of the seaweed, leaving about 1/4" on one side to seal
  • Place your fillings at the edge opposite of the side you left to seal
  • Carefully roll the seaweed, using the bamboo mat, until you reach the end of the roll
  • Dip your fingers in water and use that to seal the edge of the roll
  • Use a non-serrated knife to gently cut the sushi roll into pieces


This is enough to make about 2-3 sushi rolls. We were cooking for 6 people and used 6 cups of rice and still ended up with some leftover sushi.
Note: Nutrition is calculated for sushi rice and does not include fillings. 
  • California Roll: Cucumber, Avocado, Crab
  • Spicy California: Cucumber, Avocado, Crab, Spicy Mayo
  • Philadelphia Roll: Cream Cheese, Salmon or Crab, Cucumber
  • Shaggy Dog: Shrimp Tempura, Mayo, Crab strips on top
  • Shrimp Nigiri: Rice patties with Shrimp
  • Salmon Nigiri: Rice patties with Salmon


Serving: 1roll | Calories: 489kcal | Carbohydrates: 109g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Sodium: 2334mg | Potassium: 95mg | Fiber: 3g | Sugar: 8g | Calcium: 14mg | Iron: 2mg