If you’ve got the hang of making basic Japanese rice, then making sushi rice isn’t that much harder –just remember to use a bit less water, and cool the rice quickly once you’ve added the vinegar.  As standard as sushi is, there are actually many variations on the ratio of vinegar/sugar/salt to use when making sushi su (sushi vinegar). The below “recipes” should suffice for 2 – 3 cups of (uncooked) rice, but if you’re nervous, just buy pre-mixed “sushi vinegar” at the store. And don’t be afraid to adjust the amount of vinegar to rice to suit your taste.


  • 2 cups rice
  • 2 ¼ cups water
  • 5cm dashi kombu (stock kelp, optional)
  • 5 – 6 Tbsp sushi-su (sushi vinegar), to taste, or 2 Tbsp. sushinoko vinegar powder


  1. Cook Japanese white rice (never, ever basmati, jasmine, or other non-Japanese rice) as per the basic rice recipe, with a piece of dashi kombu in the pot. Sushi rice should be a bit firm, so use less water than usual, and be careful not to overcook it.
  2. Prepare sushi-su (sushi vinegar) by mixing vinegar, sugar and salt until sugar and salt have dissolved.
  3. Add the vinegar. When the rice has cooked and is still piping hot, turn the rice out onto a flat baking sheet or large platter, and sprinkle with the sushi su or sushinoko powder.
  4. Cool the rice. Armed with a fan in one hand and a flat spatula or oshamoji (rice paddle in the other) vigorously fan the rice while gently turning it. Avoid breaking grains – lift and flip; don’t stir and squish! Recruit a friend to fan if you can, cooling the rice as quickly will maintain a firm texture.

Make your own Sushi Su (Sushi Vinegar):

Sushi Vinegar recipes Recipe 1 Recipe 2 Recipe 3
Rice Vinegar 5 Tbsp 6 Tbsp 7 Tbsp
White Sugar 5 Tbsp 2Tbsp 1 Tbsp
Salt 4 tsp 1 tsp ½ tsp