Sushi Rice (Sumeshi) Recipe｜Golden Ratio, Quick Reference Table & Foolproof Tips

Key Point: Sushi rice is simply “firmly cooked rice × seasoned vinegar (vinegar : sugar : salt = about 4 : 2 : 1)”. Mix it in a slicing motion and cool quickly. Adjust sweetness, sourness, and saltiness depending on your dish.

1. Golden Ratio & Quick Reference Table

Base seasoning mix:
Vinegar : Sugar : Salt = 4 : 2 : 1 (sweeter) / 4 : 1.5 : 0.8 (lighter)
Adding kombu (kelp) makes the flavor rounder and umami-rich.

Quick Table (for cooked rice)

Uncooked Rice Cooked Rice Vinegar Sugar Salt Kombu (optional)
1 cup (150g) ~320g 2 Tbsp (30ml) 1 Tbsp (9–12g) 1/3–1/2 tsp (2–3g) 5×5cm piece
2 cups (300g) ~640g 4 Tbsp (60ml) 2 Tbsp (18–24g) 2/3–1 tsp (4–6g) 5×10cm piece
3 cups (450g) ~960g 90ml 3 Tbsp (27–36g) 1–1.5 tsp (6–9g) 10×10cm piece

※ Adjust sugar and salt depending on taste: sweeter for inari and kids, lighter for donburi.

2. How to Cook Rice for Sushi

  • Washing & soaking: Same as usual. For new rice, soak shorter (15–20 min).
  • Water level: Use 5–10% less water than usual to make rice firmer.
  • Kombu broth: Place kombu on top before cooking, remove just before boiling starts.
  • After cooking: Steam for 10 min, then fluff to release excess moisture.

3. Mixing & Cooling

  1. Make seasoning mix: Combine vinegar, sugar, and salt in a heatproof cup. Warm slightly to dissolve. Add kombu if desired.
  2. Prepare tub/bowl: Moisten hangiri (wooden tub) or a large bowl with water and wipe with vinegar water.
  3. Transfer rice: Move hot rice into the tub and pour vinegar mixture evenly.
  4. Mix in slicing motion: Cut vertically, fold gently—don’t mash grains.
  5. Cool quickly: Fan while mixing to add shine. Cover lightly with cloth before it dries.
  6. Best temperature: Around 95–105°F (35–40°C). Easy to handle and flavorful.

4. Variations by Use

Rolls (Makizushi)

  • Slightly sweeter & softer (add more sugar, normal water level).
  • Dip hands in vinegar-water before rolling to avoid sticking.

Chirashi & Temari

  • Balanced seasoning. Since toppings add sweetness, reduce sugar slightly if needed.

Inari Sushi

  • Sweeter rice pairs with seasoned tofu skin. Add sesame or ginger for freshness.

Sushi Bowl (Donburi)

  • Lighter seasoning (less sugar, slightly more salt) to highlight sashimi.

5. Types of Vinegar & Store-bought Options

  • Rice vinegar: Mild, standard choice.
  • Grain vinegar: Sharper. Add a little extra sugar to balance.
  • Apple vinegar: Fruity note, great for donburi.
  • Bottled “sushi vinegar”: Use as is. Rule: 15–20ml per 100g cooked rice.
  • Sweetened vinegars (“Kantan-su” etc.): Add a pinch of salt or extra vinegar to balance acidity.

6. Storage & Common Mistakes

  • Storage: Best eaten the same day. Refrigerate briefly (within 12h). Warm back to body temperature before use.
  • Freezing: Possible. Flatten, freeze, thaw naturally, reheat slightly.
  • Mushy texture: Too much water, over-mixing, or not cooling enough. → Reduce water, mix gently, fan well.
  • Too sour: Sugar too low or rice too cold. → Add sugar, serve warm (95–105°F).
  • Too bland: Not enough seasoning. → Mist lightly with diluted vinegar mix.

7. Quick Single-serving Recipe (for 1 Bowl)

Ingredients (200g cooked rice)

  • 1.5 Tbsp rice vinegar (23ml)
  • 2 tsp sugar (6–8g)
  • Pinch of salt (1.5g)
  • Kombu 2×3cm (optional)

Steps

  1. Mix vinegar, sugar, and salt. Warm 10–20 sec to dissolve.
  2. Pour over hot rice, mix with slicing motion, and fan.
  3. Serve once cooled to ~95–105°F.

8. FAQ

Q. Can I reduce the sugar?
Add a bit more salt (+0.5g per cup) and kombu for richness so it doesn’t feel lacking.
Q. Can I use brown rice or mixed grains?
Yes, but increase sugar by 10–20% since acidity feels stronger. Add slightly more water but keep rice firm.
Q. What if I don’t have a hangiri (wooden tub)?
Use a large metal or glass bowl. Wipe lightly with vinegar water first.
Q. Can I make sushi rice the day before?
Not recommended—flavor drops. If necessary, make it firmer with lighter vinegar, then refresh next day with a light spray of vinegar mix.

Tip: Adjust ratios depending on taste and dish. Sweeter for inari or kids, lighter for sashimi bowls. Rice variety, season, and humidity also affect flavor balance.