How to prepare Sushi Rice #2

Now, you got the rice and the saucepan. Put two tea cups of rice (considering that each cup is 250 ml) in the saucepan or bowl and pour two times as much water to cover all the rice.

Rice in Water

Check the color of the rice on the picture below.

sushi rice in water

Let the rice stay in the water for about 20 to 30 minutes. This will let the rice to become supple and the rice won’t break that much when you wash it.

Sushi Rice After 20 to 30 minutes.

Rice has changed in color to totally white.

white sushi rice

As soon as 30 minutes has passed, pour out the water and fill with fresh water. Now use your hand and with slow circular movement wash the rice.

Washing Sushi Rice

Pour out the turbid water and pour fresh water again.

Wash Sushi Rice, repeat up to 3 times

Repeat these steps a few times, until you see that the water is clear enough. Now pour out all the water out of the bowl / saucepan. Put the rice into colander and let it stay for about two minutes.

Sushi Rice in Colander

Put rice into the saucepan and add two and half cups of water. So basically it is two cups of rice on two and 1/2 cups of water or for 500 ml of rice you will need about 650 ml of water.

how much water needed for sushi rice

On the picture you can see how much water I use. it shows 500 ml of rice on about 650 ml of water.

You may also use a cup of rice for one cup of water formula. However, when you cook and feel that the rice is burning add more water (add only hot water from electric boiler). Just don’t put too much water, otherwise the rice will be very watery and will look like a pap.

Put the saucepan on the gas-stove and make sure you use a tight fitting lid. It is great if your lid is made out of glass. This way you can watch all the process and adjust the heat.

How to cook / make sushi rice in saucepan #3

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sushiAugust 24th, 2007 at 9:59 pm

If you like my Sushi making guide please leave a comment. I’m ego to hear from you.

Sushi Making GuideJanuary 29th, 2008 at 8:08 pm

[…] Preparation of Sushi Rice #2 […]

stalinsinghApril 23rd, 2008 at 12:46 pm

the way u published is very useful and very clear i have more doubts about sushi what all stuffing can put to the sushi or we can put any type of sushi like ham and celery can u explain me about that ur way of demo of photo is very excellent

RaelleDecember 29th, 2008 at 8:19 pm

Do you recommend using a rice cooker?

EmmezaliDecember 31st, 2008 at 11:38 am

I think the idea of letting the rice well for 20-30 minutes before washing it is brilliant! I didn’t see it in many guides on the internet. Your guide is also very clear because of the photo’s, and the menu makes it easy to skip some parts you already know. I know by the way why you should use a non-metallic pan: the metal of a pan may interact chemically with the acid of the rice vinegar.
There is one thing I miss though: how much water do I need for 1 kilo of rice? I buy my rice in kilo’s, not in cups. So it’s very unpleasant to see that every website explains this in cups. I cannot find this information easily on your website. If I were you, I’d put it on this page.

sushiJanuary 10th, 2009 at 4:10 pm

Thank you. I kinda thought people will figure it out by looking on the picture. 🙂 I have added the following: “On the picture you can see how much water I use. it shows 500 ml of rice on about 650 ml of water.”

sushiJanuary 10th, 2009 at 4:14 pm

To: Raelle
Sorry for the late reply.
I use the rice cooker. I make sushi quite often, it saves time. After several tries you will know how to cook the rice faster. But you still have to leave it for 15-20 minutes after cooking. so the rice gets ready.

manifestoJuly 3rd, 2009 at 10:23 pm

hi! My wife using your recipes to make sushi for me. They are delicious!!! I had newer seen so completed and clear guide to make a new dish.
Best wishes, good work, appreciated greetings from Lithuania :))))

jiaqiJanuary 1st, 2010 at 6:16 am

hi! this is my first time making sushi, glad that your guide is very helpful!
but is vinegar necessary?

lossushimakersJanuary 23rd, 2010 at 10:52 pm

we just made sushi using your recipe n we loved it. Some maki rolls and tempuras,we tried crab, shrimp n avocado (demasiado bueno). I’d like u to post some new recipes, another rolls.

TamFebruary 17th, 2010 at 10:31 am

Absolutley Brilliant especially the pictures im not asian but i love to cook sushi for my chinese students
its better than boring old sandwiches and you should see there faces……I also love the measuring with a cup idea, i dont agree with the earlier post , this is the most simpole way and “how hard is it to get a cup mout of the cupboared” DOH!!!!
thank , im loving this site and learning from you…keep em coming

AppleJanuary 16th, 2011 at 4:49 am

mm, very interesting. I never knew that rice breaks. But, your site is awesome, I like how its step by step. simple indeed.

DerrickJanuary 24th, 2011 at 8:07 pm

Thank you so much for this site. I’m in the early stages of making sushi for my family, and so far so good.

larryApril 20th, 2011 at 7:44 pm

how should i make a roll with dove

UrsulaJune 29th, 2011 at 3:18 pm

Thank you, this is very helpful 🙂

To Emmezali, 1 kg rice needs 1 litre, 300 ml water. (1.300L)

marycrisabinerAugust 23rd, 2011 at 7:14 am

think you,sameday i work sushi

JenniferSeptember 16th, 2011 at 10:22 pm

This is my favorite website for making sushi! Thank you!

anneSeptember 27th, 2011 at 5:15 am

how to roll the sushi? im afraid it will not stick together.

JoanOctober 8th, 2011 at 9:17 am

Rice packet instruction states rice need not be washed. Do i still need to soak and wash as your receipe>

samOctober 11th, 2011 at 4:44 am

what power u can added into the rice before u cooking

PhilaniNovember 8th, 2011 at 11:33 am

Thank you very much l am going to use your tricks.

MarshallNovember 11th, 2011 at 3:11 pm

I buy sushi allready made from the store but after looking at ur site im going to start making it my self. Thanks this was very inspiring

EmmezaliNovember 12th, 2011 at 2:46 pm

Hi again,

Still, I find myself with the same problem. I wash the rice, and when it’s wet, I start thinking about cooking it (and how much water to use). I cannot measure the amount of mililiters anymore, since it has sucked up water now.
Therefore: Put the amount of water to the amount of rice in kilo’s, not in mililiters please? Or put a table on there with volumes of rice with their corresponding weights?

OsakafxNovember 14th, 2011 at 5:05 am

Aside from temakizushi, families here in Japan never make their own sushi. They always go to shops. They will however buy prepared fish and have sashimi at home. That’s always fast and super healthy.

JPJanuary 8th, 2012 at 6:42 pm

Thanks for the post and pic…this will help me well tonite…

princessJanuary 26th, 2012 at 11:28 am

. . .thanksfor the info . . .it will help me on my prtacticum next week. .

MichelleJuly 8th, 2017 at 7:35 am

I love your step by step guide but once it is in the pan on the stove, how long do you cook it for? I have an electric stove top, not gas so not sure what temperature to cook it on. Can you help, thank you.

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