Add the rice to a fine mesh strainer placed over a large bowl to catch the water. Rinse under cold water and gently swirl the rice with your hand. Drain and repeat this process three times, or until the water runs mostly clear. This removes excess starch and keeps the rice from turning gummy.

Transfer the rinsed rice to your rice cooker. Add 1.5 rice cooker cups of water (equal to 270 ml).

If your rice cooker has a “sushi rice” setting, use that. Otherwise, just press start and cook as usual using the standard white rice function.

Once the rice cooker beeps, don’t open the lid. Let the rice steam in the sealed pot for 15 minutes. This helps the grains finish cooking evenly and improves the final texture.

While the rice is steaming, combine rice vinegar, sugar, and salt in a microwave-safe bowl. Microwave on medium power for 30 seconds, then stir to dissolve the sugar and salt completely.

This classic 4:2:1 seasoning ratio is simple and balanced—just enough to flavor the rice without overpowering it.

Lightly moisten the inside of a large wooden or non-reactive bowl (like glass or ceramic). This helps prevent the rice from sticking to the bowl.

Transfer the hot rice to the bowl and drizzle the sushi vinegar evenly over the top.

Use a rice paddle to gently mix using a cutting and folding motion at a 45° angle. This evenly distributes the seasoning without crushing the grains. If you have a small fan, use it while mixing to help cool the rice and give it a beautiful sheen.

Once seasoned, cover the rice with a damp cheesecloth to keep it moist. Let the rice rest until it's lukewarm—slightly warmer than room temperature.

This is the ideal temperature for making sushi, hand rolls, or bowls. The rice should be soft, tender, and slightly sticky—but not hot or cold.

Sushi rice is best used within the first hour after seasoning while it’s fresh, warm, and at its best texture.