Kick your sushi rice game up a notch with these 30 mouthwatering recipes perfect for any occasion! From quick weeknight dinners to impressive party platters, we’ve got you covered with creative, easy-to-follow ideas that’ll have everyone asking for seconds. Ready to roll? Let’s dive in!
Classic Vinegared Sushi Rice
Haven’t we all had those days when a simple bowl of sushi rice feels like a warm hug? I first fell in love with this dish during a cozy dinner with friends, and now it’s my go-to for quick, satisfying meals. Let me walk you through how I make it at home—it’s easier than you think!
Ingredients
– Short-grain rice – 2 cups
– Water – 2 1/4 cups
– Rice vinegar – 1/4 cup
– Sugar – 2 tbsp
– Salt – 1 tsp
Instructions
1. Rinse 2 cups of short-grain rice under cold running water in a fine-mesh strainer until the water runs clear to remove excess starch.
2. Combine the rinsed rice and 2 1/4 cups of water in a medium saucepan with a tight-fitting lid.
3. Bring the mixture to a boil over high heat, then immediately reduce the heat to low and simmer for 20 minutes.
4. Remove the saucepan from the heat and let it sit, covered, for 10 minutes to allow the rice to steam and absorb any remaining liquid.
5. In a small bowl, whisk together 1/4 cup of rice vinegar, 2 tbsp of sugar, and 1 tsp of salt until the sugar and salt are fully dissolved.
6. Transfer the cooked rice to a large, non-metallic bowl and gently fold in the vinegar mixture using a rice paddle or wooden spoon to avoid crushing the grains.
7. Fan the rice while mixing for about 5 minutes to help it cool quickly and achieve a glossy finish.
8. Let the rice rest at room temperature for 10 minutes before using it for sushi or serving.
Unexpectedly light and tangy, this rice has a perfect sticky-yet-separate texture that holds up well in rolls or bowls. I love pairing it with fresh avocado and a sprinkle of sesame seeds for a quick lunch—it’s versatile enough to make any meal feel special!
Brown Sushi Rice with Quinoa
Craving something wholesome yet satisfying? I recently stumbled upon this fusion dish when trying to make sushi healthier for my family—it’s become our go-to for busy weeknights!
Ingredients
– Brown sushi rice – 1 cup
– Quinoa – ½ cup
– Water – 2 cups
– Rice vinegar – 2 tbsp
– Sugar – 1 tsp
– Salt – ½ tsp
Instructions
1. Rinse 1 cup brown sushi rice and ½ cup quinoa together in a fine-mesh strainer under cold running water until the water runs clear.
2. Combine the rinsed rice and quinoa with 2 cups water in a medium saucepan.
3. Bring the mixture to a boil over high heat, then immediately reduce the heat to low and cover the saucepan.
4. Simmer for 45 minutes—do not lift the lid during this time to ensure even cooking (tip: set a timer to avoid peeking!).
5. Remove the saucepan from the heat and let it stand, covered, for 10 minutes to allow the grains to steam and fully absorb moisture.
6. While the grains rest, heat 2 tbsp rice vinegar, 1 tsp sugar, and ½ tsp salt in a small saucepan over medium heat, stirring until the sugar and salt dissolve completely (about 2 minutes).
7. Transfer the cooked rice and quinoa to a large, non-metallic bowl and gently fluff it with a rice paddle or fork.
8. Drizzle the warm vinegar mixture evenly over the grains while folding gently to coat—avoid overmixing to prevent mushiness (tip: fan the rice while mixing to help it cool and achieve that perfect sticky texture).
9. Let the mixture cool to room temperature before using for sushi or bowls (tip: spread it thinly on a baking sheet to speed up cooling if you’re in a hurry). Perfectly chewy with a nutty depth from the quinoa, this rice holds together beautifully for rolls or makes a hearty base for grain bowls topped with avocado and sesame seeds.
Coconut-Infused Sushi Rice
Finally, after years of making traditional sushi rice, I discovered this coconut-infused version during a beach vacation in Hawaii—it’s become my go-to for adding a tropical twist to sushi night at home. The subtle sweetness and creamy texture elevate even the simplest rolls, and my family now requests it weekly.
Ingredients
– Sushi rice – 1 cup
– Coconut milk – ¾ cup
– Water – ¼ cup
– Rice vinegar – 2 tbsp
– Sugar – 1 tbsp
– Salt – ½ tsp
Instructions
1. Rinse 1 cup of sushi rice under cold running water in a fine-mesh strainer until the water runs clear to remove excess starch and prevent clumping.
2. Combine the rinsed rice, ¾ cup of coconut milk, and ¼ cup of water in a medium saucepan.
3. Bring the mixture to a boil over high heat, then immediately reduce the heat to low, cover with a tight-fitting lid, and simmer for 18 minutes.
4. Remove the saucepan from the heat and let it sit, covered, for 10 minutes to allow the rice to steam and absorb any remaining liquid.
5. In a small bowl, whisk together 2 tbsp of rice vinegar, 1 tbsp of sugar, and ½ tsp of salt until the sugar and salt are fully dissolved.
6. Transfer the cooked rice to a large, non-metallic bowl and gently fold in the vinegar mixture using a rice paddle or spatula to avoid mashing the grains.
7. Fan the rice while folding for 2-3 minutes to cool it quickly and achieve a glossy finish, which helps the rice stick better for rolling.
8. Let the rice cool to room temperature before using it for sushi to ensure it holds its shape and doesn’t make the nori soggy.
Light and fluffy with a hint of tropical aroma, this rice pairs wonderfully with spicy tuna or mango slices for a refreshing twist. I love using it in hand rolls for a quick, satisfying meal that always impresses guests.
Wasabi Flavored Sushi Rice
Recently, I discovered the magic of adding wasabi to sushi rice during a spontaneous kitchen experiment—it’s a game-changer for anyone craving a spicy kick in their homemade rolls. I love how it elevates simple ingredients into something bold and unforgettable, perfect for impressing friends or treating yourself on a busy weeknight. Trust me, once you try this, plain sushi rice just won’t cut it anymore.
Ingredients
– Sushi rice – 1 cup
– Water – 1 ¼ cups
– Rice vinegar – 2 tbsp
– Sugar – 1 tbsp
– Salt – ½ tsp
– Wasabi paste – 1 tsp
Instructions
1. Rinse the sushi rice under cold water in a fine-mesh strainer until the water runs clear to remove excess starch, which helps achieve a fluffier texture.
2. Combine the rinsed rice and 1 ¼ cups of water in a medium saucepan, bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 20 minutes until all water is absorbed.
3. Remove the saucepan from the heat and let it sit, covered, for 10 minutes to allow the rice to steam and become tender.
4. In a small bowl, whisk together the rice vinegar, sugar, and salt until fully dissolved to create a smooth seasoning mixture.
5. Transfer the cooked rice to a large, non-metallic bowl and gently fold in the vinegar mixture with a rice paddle or spatula to avoid mashing the grains.
6. Add the wasabi paste to the rice and mix thoroughly until evenly distributed, tasting and adjusting if you prefer more heat.
7. Let the rice cool to room temperature before using it for sushi rolls to prevent sogginess and ensure it holds its shape well.
Very fluffy and slightly sticky, this rice packs a punch with its sharp wasabi heat that mellows into a pleasant warmth. I love serving it in nori wraps with fresh avocado or as a base for poke bowls—it’s versatile enough to shine in any dish.
Sushi Rice Mixed with Furikake
Gosh, I still remember the first time I tried this simple yet addictive dish at a friend’s potluck—it was love at first bite! As someone who often craves quick, flavorful meals after a long day, this sushi rice with furikake has become my go-to comfort food. Let me share how I make it in my own kitchen.
Ingredients
– Sushi rice – 1 cup
– Water – 1¼ cups
– Rice vinegar – 2 tbsp
– Sugar – 1 tsp
– Salt – ½ tsp
– Furikake seasoning – 2 tbsp
Instructions
1. Rinse 1 cup of sushi rice under cold running water in a fine-mesh strainer until the water runs clear, gently agitating the grains with your fingers to remove excess starch.
2. Combine the rinsed rice and 1¼ cups of water in a medium saucepan, then let it soak for 20 minutes to allow the grains to absorb moisture for even cooking.
3. Place the saucepan over high heat, bring to a boil uncovered, then immediately reduce the heat to low, cover with a tight-fitting lid, and simmer for 15 minutes.
4. Remove the saucepan from the heat and let it stand covered for 10 minutes to finish steaming; avoid peeking during this time to prevent steam escape.
5. While the rice rests, heat 2 tbsp of rice vinegar, 1 tsp of sugar, and ½ tsp of salt in a small saucepan over low heat for 2 minutes, stirring constantly until the sugar and salt dissolve completely.
6. Transfer the cooked rice to a large, non-metallic bowl and drizzle the vinegar mixture evenly over the top.
7. Use a rice paddle or wooden spoon to fold and slice through the rice gently for 2–3 minutes, fanning the rice occasionally with a piece of cardboard or a fan to help it cool and develop a glossy texture.
8. Sprinkle 2 tbsp of furikake seasoning over the rice and fold it in gently until evenly distributed, being careful not to overmix to maintain the rice’s integrity.
Heavenly doesn’t even begin to describe the fluffy, slightly sticky texture and umami-packed flavor from the furikake—it’s like a party in your mouth! I love serving it warm in a bowl topped with a soft-boiled egg or rolling it into nori sheets for a quick hand roll; it’s versatile enough for a snack or a light meal.
Herbed Sushi Rice with Cilantro and Lime
Diving into my kitchen after a long day always brings me joy, especially when I’m whipping up this vibrant herbed sushi rice that reminds me of summer picnics with friends. I love how the fresh cilantro and zesty lime transform simple rice into something extraordinary—it’s become my go-to side dish for potlucks because it always disappears first!
Ingredients
– Sushi rice – 1 cup
– Water – 1 ¼ cups
– Rice vinegar – 2 tbsp
– Sugar – 1 tsp
– Salt – ½ tsp
– Fresh cilantro – ¼ cup, chopped
– Lime – 1, juiced
Instructions
1. Rinse 1 cup of sushi rice under cold running water in a fine-mesh strainer until the water runs clear to remove excess starch.
2. Combine the rinsed rice and 1 ¼ cups of water in a medium saucepan with a tight-fitting lid.
3. Bring the mixture to a boil over high heat, then immediately reduce the heat to low.
4. Cover the saucepan and simmer for 20 minutes exactly without lifting the lid to ensure even cooking.
5. Remove the saucepan from the heat and let it stand, covered, for 10 minutes to allow the rice to steam and finish absorbing moisture.
6. While the rice rests, whisk together 2 tbsp rice vinegar, 1 tsp sugar, and ½ tsp salt in a small bowl until the sugar and salt dissolve completely.
7. Transfer the cooked rice to a large, non-metallic bowl to prevent any metallic taste from affecting the flavor.
8. Drizzle the vinegar mixture over the rice and use a rice paddle or spatula to fold it in gently using a cutting motion to avoid mashing the grains.
9. Fold in ¼ cup chopped fresh cilantro and the juice of 1 lime until evenly distributed.
10. Let the rice cool to room temperature for about 15 minutes before serving to allow the flavors to meld together beautifully.
The rice turns out fluffy with a slight tang from the vinegar and a burst of freshness from the cilantro and lime—it’s perfect for rolling into sushi, serving alongside grilled fish, or even as a base for a vibrant rice bowl topped with avocado and sesame seeds.
Mango Sticky Sushi Rice
Oh my goodness, you have to try this tropical twist on sushi rice! I first made this during a sweltering summer day when I craved something sweet and refreshing, and now it’s my go-to potluck dish. It combines the creamy texture of sticky rice with the bright pop of mango in the most delightful way.
Ingredients
– Sushi rice – 1 cup
– Water – 1¼ cups
– Rice vinegar – 2 tbsp
– Sugar – 1 tbsp
– Ripe mango – 1, diced
Instructions
1. Rinse 1 cup of sushi rice under cold running water until the water runs clear to remove excess starch.
2. Combine the rinsed rice and 1¼ cups of water in a medium saucepan and bring to a boil over high heat.
3. Reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 18 minutes.
4. Remove the saucepan from the heat and let it sit, covered, for 10 minutes to allow the rice to steam and become fluffy.
5. In a small bowl, whisk together 2 tbsp of rice vinegar and 1 tbsp of sugar until the sugar is fully dissolved.
6. Transfer the cooked rice to a large, non-metallic bowl and gently fold in the vinegar-sugar mixture while the rice is still warm.
7. Spread the rice in a thin layer on a baking sheet and let it cool to room temperature, about 20 minutes, to prevent it from becoming mushy.
8. Gently fold in 1 diced ripe mango until evenly distributed, being careful not to overmix and break the rice grains.
9. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the rice to firm up.
You’ll love the way the sticky, slightly tangy rice pairs with the juicy sweetness of the mango—it’s like a dessert and side dish in one! Try serving it in small bowls topped with a sprinkle of toasted coconut for an extra tropical flair.
Garlic Butter Sushi Rice
This garlic butter sushi rice recipe came to me during a lazy Sunday when I wanted something comforting but didn’t feel like rolling sushi. The combination of savory garlic butter with the sticky rice creates something magical that’s perfect as a side or even as a main dish with some extra toppings.
Ingredients
– Sushi rice – 1 cup
– Water – 1¼ cups
– Unsalted butter – 2 tbsp
– Garlic – 2 cloves
– Rice vinegar – 1 tbsp
– Sugar – 1 tsp
– Salt – ½ tsp
Instructions
1. Rinse 1 cup sushi rice under cold running water until the water runs clear, gently swirling with your fingers to remove excess starch.
2. Combine rinsed rice and 1¼ cups water in a medium saucepan and let soak for 20 minutes to ensure even cooking.
3. Bring rice to a boil over high heat, then immediately reduce heat to low, cover, and simmer for 15 minutes.
4. Remove from heat and let rice steam, covered, for 10 minutes without lifting the lid to allow complete absorption.
5. While rice rests, mince 2 cloves garlic finely and melt 2 tbsp unsalted butter in a small skillet over medium-low heat.
6. Add minced garlic to melted butter and cook for 1-2 minutes until fragrant but not browned, stirring constantly.
7. In a small bowl, whisk together 1 tbsp rice vinegar, 1 tsp sugar, and ½ tsp salt until sugar dissolves completely.
8. Transfer cooked rice to a large wooden or glass bowl and gently fold in the garlic butter mixture using a cutting motion with a rice paddle.
9. Drizzle the vinegar mixture over the rice and continue folding gently to distribute evenly without mashing the grains.
10. Let rice cool to room temperature for about 15 minutes before serving to allow flavors to meld properly.
Delightfully sticky with a rich, buttery aroma and subtle tang from the vinegar, this rice pairs beautifully with grilled salmon or makes an incredible base for poke bowls. I love sprinkling it with toasted sesame seeds and green onions for extra texture and color.
Sushi Rice with Black Sesame Seeds
Never underestimate the power of perfectly cooked sushi rice—it’s the foundation of so many delicious meals in my kitchen. I love adding black sesame seeds for that nutty crunch and visual appeal; it’s become my go-to side for weeknight dinners. Trust me, once you master this method, you’ll want to make it all the time!
Ingredients
– Sushi rice – 1 cup
– Water – 1 ¼ cups
– Rice vinegar – 2 tbsp
– Sugar – 1 tbsp
– Salt – ½ tsp
– Black sesame seeds – 1 tbsp
Instructions
1. Rinse 1 cup of sushi rice under cold running water in a fine-mesh strainer until the water runs clear to remove excess starch.
2. Combine the rinsed rice and 1 ¼ cups of water in a medium saucepan with a tight-fitting lid.
3. Bring the mixture to a boil over high heat, then immediately reduce the heat to low.
4. Cover the saucepan and simmer for 20 minutes without lifting the lid to allow even cooking.
5. Remove the saucepan from the heat and let it stand, covered, for 10 minutes to finish steaming.
6. While the rice rests, heat 2 tbsp rice vinegar, 1 tbsp sugar, and ½ tsp salt in a small saucepan over low heat, stirring until dissolved—this prevents graininess in the seasoning.
7. Transfer the cooked rice to a large, non-metallic bowl and gently fold in the vinegar mixture with a rice paddle or spatula using slicing motions to avoid mashing the grains.
8. Fan the rice while mixing for about 5 minutes to cool it quickly and achieve a glossy finish.
9. Toast 1 tbsp black sesame seeds in a dry skillet over medium heat for 2-3 minutes, shaking frequently, until fragrant to enhance their nutty flavor.
10. Sprinkle the toasted sesame seeds over the rice and gently fold to distribute evenly.
The result is a slightly sticky, tender rice with a subtle tang from the vinegar and a delightful crunch from the sesame seeds. I love serving it alongside grilled salmon or shaping it into small balls for a quick snack—it’s versatile and always a crowd-pleaser!
Lemon Zest Sushi Rice
Oh my goodness, have I got a game-changer for your sushi nights! After countless attempts to elevate my homemade rolls, I stumbled upon this citrusy twist during a fridge-cleaning experiment—now it’s my go-to for impressing guests without the fuss.
Ingredients
– Sushi rice – 1 cup
– Water – 1 ¼ cups
– Rice vinegar – 2 tbsp
– Sugar – 1 tbsp
– Salt – ½ tsp
– Lemon – 1
Instructions
1. Rinse 1 cup of sushi rice under cold running water in a fine-mesh strainer until the water runs clear to remove excess starch.
2. Combine the rinsed rice and 1 ¼ cups of water in a medium saucepan and let it soak for 20 minutes to ensure even cooking.
3. Bring the rice and water to a boil over high heat, then immediately reduce the heat to low, cover with a tight-fitting lid, and simmer for 18 minutes.
4. Remove the saucepan from the heat and let it stand, covered, for 10 minutes to allow the rice to steam and finish cooking.
5. While the rice rests, zest the entire lemon using a microplane, avoiding the bitter white pith for the best flavor.
6. In a small bowl, whisk together 2 tbsp rice vinegar, 1 tbsp sugar, and ½ tsp salt until fully dissolved to create the seasoning mixture.
7. Transfer the cooked rice to a large, non-metallic bowl and gently fold in the vinegar mixture with a rice paddle or spatula using slicing motions to avoid mashing the grains.
8. Fold in the lemon zest until evenly distributed throughout the rice.
9. Cool the rice to room temperature by fanning it while gently turning it every few minutes for about 10–15 minutes to achieve the perfect sticky texture.
Unbelievably fragrant and bright, this rice has a subtle tang that pairs wonderfully with rich fillings like avocado or salmon. Try it in hand rolls for a refreshing twist, or use it as a base for a deconstructed sushi bowl topped with sesame seeds and nori strips for an easy, elegant meal.
Spicy Sriracha Sushi Rice
You won’t believe how this spicy twist on sushi rice came about—I was craving something fiery to pair with leftover salmon, and my trusty sriracha bottle was calling my name. Now it’s my go-to for adding kick to any Asian-inspired bowl!
Ingredients
– Sushi rice – 1 cup
– Water – 1¼ cups
– Rice vinegar – 2 tbsp
– Sugar – 1 tbsp
– Salt – ½ tsp
– Sriracha – 1-2 tbsp
Instructions
1. Rinse 1 cup sushi rice under cold running water until water runs clear to remove excess starch.
2. Combine rinsed rice and 1¼ cups water in medium saucepan, bring to boil over high heat.
3. Reduce heat to low, cover, and simmer for 20 minutes exactly—don’t peek or you’ll release steam!
4. Remove from heat and let stand covered for 10 minutes to finish steaming.
5. While rice rests, heat 2 tbsp rice vinegar, 1 tbsp sugar, and ½ tsp salt in small saucepan over low heat until dissolved.
6. Tip: Cool vinegar mixture slightly before adding to rice to prevent mushiness.
7. Transfer cooked rice to large wooden or glass bowl (metal can alter flavor).
8. Gently fold vinegar mixture into rice with cutting motion using rice paddle to avoid crushing grains.
9. Add 1-2 tbsp sriracha and fold evenly throughout—start with 1 tbsp and taste for heat preference.
10. Tip: For extra flavor depth, let rice sit at room temperature for 15 minutes after mixing.
11. Serve immediately or cover with damp cloth to prevent drying.
12. Tip: Leftover rice makes amazing spicy rice balls—just form into small rounds and pan-fry until crispy.
Creamy yet distinct grains carry that signature sriracha heat that builds gradually without overwhelming. I love packing this into nori wraps with avocado and cucumber, or topping with sesame seeds and green onions for a vibrant bowl—the slight stickiness holds everything together perfectly!
Sesame Oil Scented Sushi Rice
Gosh, I still remember the first time I tried sesame oil in my sushi rice—it was a game-changer that turned my basic rolls into something truly special. Growing up, my mom always used just vinegar and sugar, but adding that nutty aroma makes every bite feel like a restaurant-quality treat. Honestly, it’s become my go-to trick for impressing guests without any extra fuss.
Ingredients
– Sushi rice – 2 cups
– Water – 2 1/4 cups
– Rice vinegar – 1/4 cup
– Sugar – 2 tbsp
– Salt – 1 tsp
– Sesame oil – 1 tbsp
Instructions
1. Rinse 2 cups of sushi rice under cold running water in a fine-mesh strainer until the water runs clear to remove excess starch, which prevents mushiness.
2. Combine the rinsed rice and 2 1/4 cups of water in a medium saucepan and let it soak for 30 minutes to ensure even cooking.
3. Place the saucepan over high heat, bring to a boil, then immediately reduce the heat to low, cover with a tight-fitting lid, and simmer for 20 minutes.
4. Turn off the heat and let the rice stand, covered, for 10 minutes to steam and finish absorbing moisture—this step is key for perfect texture.
5. In a small bowl, whisk together 1/4 cup rice vinegar, 2 tbsp sugar, and 1 tsp salt until fully dissolved to create the seasoning mixture.
6. Transfer the cooked rice to a large, non-metallic bowl and gently fold in the vinegar mixture with a rice paddle or spatula using slicing motions to avoid crushing the grains.
7. Drizzle 1 tbsp sesame oil over the rice and continue folding gently until evenly distributed and the rice cools to room temperature, about 5-7 minutes.
8. Cover the bowl with a damp cloth and let it rest for 10 minutes before serving to allow the flavors to meld together beautifully.
The sesame oil gives this rice a rich, aromatic depth that pairs wonderfully with fresh fish or veggies, and I love using it for hand rolls or as a base for poke bowls—it’s subtly nutty without overpowering the other ingredients.
Chili Ginger Sushi Rice
Believe it or not, I first tried chili ginger sushi rice during a rainy afternoon when I needed to use up leftover rice—it’s become my go-way to jazz up simple grains! This zesty twist brings warmth and kick to your sushi night, and it’s surprisingly easy to whip up.
Ingredients
Sushi Rice – 2 cups
Rice Vinegar – ¼ cup
Sugar – 2 tbsp
Salt – 1 tsp
Fresh Ginger – 1 tbsp, grated
Chili Flakes – 1 tsp
Instructions
1. Rinse 2 cups of sushi rice under cold water in a fine-mesh strainer until the water runs clear to remove excess starch for fluffier rice.
2. Combine the rinsed rice with 2 ½ cups of water in a medium saucepan and bring to a boil over high heat.
3. Reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 20 minutes until all water is absorbed.
4. Remove the saucepan from the heat and let the rice sit, covered, for 10 minutes to steam and finish cooking.
5. In a small bowl, whisk together ¼ cup rice vinegar, 2 tbsp sugar, and 1 tsp salt until the sugar and salt dissolve completely.
6. Tip: Grate 1 tbsp fresh ginger using a microplane for the finest texture, which distributes flavor evenly without chunks.
7. Transfer the cooked rice to a large wooden or glass bowl and gently fold in the vinegar mixture with a rice paddle or spatula to avoid mashing the grains.
8. Sprinkle 1 tsp chili flakes and the grated ginger over the rice and continue folding until evenly incorporated.
9. Tip: Let the rice cool to room temperature for about 15 minutes before using it for sushi to prevent sogginess in rolls.
10. Tip: For an extra flavor boost, toast the chili flakes in a dry pan for 30 seconds over medium heat before adding them to enhance their aroma.
Vividly aromatic and slightly spicy, this rice has a tender yet distinct graininess that holds up perfectly in rolls or bowls. I love serving it topped with sliced avocado and a drizzle of soy sauce for a quick, satisfying meal that always impresses guests.
Avocado Sushi Rice
Just when I thought avocados couldn’t get any better, I discovered this game-changing twist on sushi rice that’s become my go-to for quick, healthy meals. Vividly green and packed with creamy goodness, this dish came about during a lazy Sunday when I had leftover rice and ripe avocados begging to be used—sometimes the best recipes are born from kitchen improvisation!
Ingredients
– Sushi rice – 1 cup
– Water – 1¼ cups
– Rice vinegar – 2 tbsp
– Sugar – 1 tbsp
– Salt – ½ tsp
– Ripe avocado – 1
Instructions
1. Rinse 1 cup of sushi rice under cold running water until the water runs clear to remove excess starch.
2. Combine the rinsed rice with 1¼ cups of water in a medium saucepan and bring to a boil over high heat.
3. Reduce heat to low, cover the saucepan, and simmer for 20 minutes exactly—set a timer for perfectly cooked rice.
4. Remove the saucepan from heat and let it stand covered for 10 minutes to allow the rice to steam and finish cooking.
5. While the rice rests, whisk together 2 tbsp rice vinegar, 1 tbsp sugar, and ½ tsp salt in a small bowl until dissolved.
6. Transfer the cooked rice to a large, shallow bowl and gently fold in the vinegar mixture using a cutting motion with a rice paddle to avoid mashing the grains.
7. Let the seasoned rice cool to room temperature, about 15 minutes, spreading it out to speed up cooling.
8. Cut 1 ripe avocado in half, remove the pit, and scoop the flesh into a bowl.
9. Mash the avocado with a fork until smooth but slightly chunky for texture.
10. Fold the mashed avocado gently into the cooled sushi rice until evenly distributed.
Velvety and rich, this avocado sushi rice has a luxurious creaminess that pairs beautifully with crispy tempura or fresh sashimi. I love serving it in nori cones for a handheld treat or as a base for poke bowls—the possibilities are as endless as they are delicious!
Teriyaki Glazed Sushi Rice
Kind of obsessed with how this teriyaki glazed sushi rice turns ordinary rice into a sticky, savory-sweet masterpiece—it’s my go-to when I’m craving something cozy but impressive without a fuss. I love making a big batch on Sundays to jazz up bowls all week!
Ingredients
– Sushi rice – 1 cup
– Water – 1 ¼ cups
– Soy sauce – 2 tbsp
– Mirin – 1 tbsp
– Sugar – 1 tbsp
– Vegetable oil – 1 tsp
Instructions
1. Rinse 1 cup of sushi rice under cold running water in a fine-mesh strainer until the water runs clear to remove excess starch for fluffier grains.
2. Combine the rinsed rice and 1 ¼ cups of water in a medium saucepan and bring to a boil over high heat.
3. Reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 18 minutes to cook the rice fully.
4. Remove the saucepan from the heat and let it sit, covered, for 10 minutes to allow the rice to steam and absorb any residual moisture.
5. In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp mirin, and 1 tbsp sugar until the sugar dissolves completely for a smooth glaze.
6. Heat 1 tsp vegetable oil in a large non-stick skillet over medium heat for 1 minute until shimmering.
7. Add the cooked rice to the skillet and spread it into an even layer, cooking for 2 minutes without stirring to develop a slight crispness on the bottom.
8. Pour the soy sauce mixture over the rice and stir continuously for 3-4 minutes until the glaze thickens and coats every grain evenly.
9. Remove the skillet from the heat and transfer the rice to a serving bowl.
Mouthwatering and sticky with a perfect balance of umami and sweetness, this rice has a tender-chewy texture that holds up beautifully in bowls. Try topping it with sliced avocado and a sprinkle of sesame seeds for an easy, elegant twist—it’s seriously addictive!
Sushi Rice with Edamame and Seaweed
Believe it or not, I first tried this dish during a hectic weeknight when I needed something quick yet satisfying—it’s become my go-to for busy days ever since!
Ingredients
– Sushi rice – 1 cup
– Water – 1 ¼ cups
– Rice vinegar – 2 tbsp
– Sugar – 1 tsp
– Salt – ½ tsp
– Frozen shelled edamame – ½ cup
– Toasted seaweed sheets – 2, cut into thin strips
Instructions
1. Rinse 1 cup of sushi rice under cold running water in a fine-mesh strainer until the water runs clear to remove excess starch for fluffier rice.
2. Combine the rinsed rice and 1 ¼ cups of water in a medium saucepan, then bring to a boil over high heat.
3. Reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 20 minutes to cook the rice fully.
4. Remove the saucepan from the heat and let it stand, covered, for 10 minutes to allow the rice to steam and absorb any remaining moisture.
5. In a small bowl, whisk together 2 tbsp rice vinegar, 1 tsp sugar, and ½ tsp salt until the sugar and salt dissolve completely.
6. Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture with a rice paddle or spatula while fanning the rice to cool it quickly and achieve a glossy finish.
7. Microwave ½ cup frozen shelled edamame on high for 2 minutes, or until tender, then drain any excess water.
8. Gently mix the edamame and 2 cut toasted seaweed sheets into the seasoned rice until evenly distributed.
Perfectly balanced, this dish offers a delightful chew from the rice, a pop of freshness from the edamame, and a subtle umami crunch from the seaweed—try serving it in small bowls topped with a drizzle of soy sauce or alongside pickled ginger for an extra zing!
Pineapple Coconut Sushi Rice
Finally, after experimenting with tropical flavors in my kitchen last summer, I stumbled upon this delightful Pineapple Coconut Sushi Rice that’s become a staple for our family picnics—it’s sweet, refreshing, and surprisingly simple to whip up!
Ingredients
– Sushi rice – 1 cup
– Water – 1 ¼ cups
– Coconut milk – ½ cup
– Pineapple chunks – 1 cup
– Rice vinegar – 2 tbsp
– Sugar – 1 tbsp
– Salt – ½ tsp
Instructions
1. Rinse 1 cup of sushi rice under cold water in a fine-mesh strainer until the water runs clear to remove excess starch.
2. Combine the rinsed rice, 1 ¼ cups of water, and ½ cup of coconut milk in a medium saucepan over high heat.
3. Bring the mixture to a boil, then reduce the heat to low, cover with a tight-fitting lid, and simmer for 18 minutes.
4. Remove the saucepan from the heat and let it sit, covered, for 10 minutes to allow the rice to steam and absorb any remaining liquid.
5. In a small bowl, whisk together 2 tbsp of rice vinegar, 1 tbsp of sugar, and ½ tsp of salt until the sugar dissolves completely.
6. Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture using a rice paddle or spatula to avoid mashing the grains.
7. Fold in 1 cup of pineapple chunks until evenly distributed throughout the rice.
8. Let the rice cool to room temperature for about 15 minutes before serving to allow the flavors to meld.
Not only does this dish boast a creamy texture from the coconut milk, but the pineapple adds a juicy burst that pairs perfectly with the tangy rice vinegar—try serving it alongside grilled shrimp or as a base for a tropical poke bowl for a fun twist!
Conclusion
Deliciously versatile, these sushi rice recipes offer something for every occasion! We hope you’re inspired to try a few, share your favorites in the comments, and pin this roundup to your Pinterest boards for easy access. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
