The best rice for sushi is a short- or medium-grain white rice that cooks up soft and slightly sticky, so it holds together for rolls and nigiri without turning mushy. Long-grain rice like jasmine or basmati is too dry and loose for sushi.
What makes rice "sushi rice"?
"Sushi rice" isn't one variety. It's a style of rice with three traits:
- Grain shape: short or medium grain. Shorter, rounder grains release more starch and stick together.
- Texture: soft and cohesive when cooked, but each grain still visible.
- Grade: a high milling grade (for U.S. rice, "U.S. No. 1") means fewer broken grains and a cleaner texture.
Short grain vs medium grain
| Short grain | Medium grain | |
|---|---|---|
| Stickiness | Highest | High |
| Texture | Very soft, chewy | Soft, slightly sticky, grains stay distinct |
| Best for | Nigiri, onigiri | Rolls, nigiri, poke bowls, onigiri, everyday rice bowls |
| Price | Usually higher | Usually lower |
Many sushi restaurants in the U.S. use premium medium-grain rice. It's forgiving, holds shape well and works for everything from rolls to poke bowls.
How much rice to buy
- Trying sushi at home: a 1 lb bag makes about 2–3 sushi nights for two people.
- Cooking rice several times a week: a larger bag is much cheaper per pound.
- Restaurants and caterers: a 40 lb bulk bag.
How to cook sushi rice (1.1:1 method)
- Rinse the rice in cold water 2–3 times, until the water runs mostly clear.
- Add 1.1 cups of water per 1 cup of rice.
- Cook in a rice cooker on the white rice setting, or on the stovetop: bring to a boil, cover, and simmer on low for about 15 minutes.
- Rest, covered, for 10 minutes.
- Fold in seasoned sushi vinegar while the rice is warm, then let it cool to body temperature before shaping.
Common mistakes
- Skipping the rinse: extra surface starch makes rice gummy.
- Too much water: sushi rice should be slightly firmer than everyday table rice.
- Using long-grain rice: it won't hold together.
- Shaping hot rice: let it cool to about body temperature first.
Our pick: Hey-Mi Premium Sushi Rice
Hey-Mi Premium Sushi Rice is U.S. No. 1 Extra Fancy medium-grain rice, grown in the United States, with a soft, slightly sticky texture for sushi rolls, nigiri, poke bowls and onigiri. It comes in a 1 lb bag for home cooks and a 40 lb bulk bag for restaurants.
FAQ
Can I use regular white rice for sushi?
Only if it's short or medium grain. Long-grain rice is too loose.
Do I need to wash sushi rice?
Yes, rinse 2–3 times to remove excess starch.
What's the water ratio for sushi rice?
About 1.1 cups of water per cup of rice.
Is sushi rice the same as sticky (glutinous) rice?
No. Glutinous rice is much stickier and is used for desserts and mochi, not sushi.