Sushi Rice

Cooked sushi rice is best used within a day or two. Store in an airtight container in the refrigerator. Reheat gently before serving.

Rinse the rice thoroughly under cold water until the water runs clear to remove excess starch. This prevents the rice from becoming too gummy.

Soak the rinsed rice for at least 30 minutes before cooking for more even texture.

Use a 1:1.1 ratio of rice to water for cooking, or adjust slightly based on your rice cooker or stovetop method.

Once cooked, season the rice with a mixture of rice vinegar, sugar, and salt while it's still hot. Gently fold it in to avoid mushing the grains.

Nori (seaweed sheets)

Fresh fish (sashimi-grade)

Seafood (shrimp, crab)

Vegetables (avocado, cucumber, carrot)

Pickled ginger (gari)

Wasabi

Soy sauce

Not rinsing the rice enough, leading to overly sticky or gummy rice.

Using the wrong type of rice; long-grain rice (like Basmati or Jasmine) will not achieve the required stickiness.

Over-stirring or agitating the rice during or after cooking, which can break the grains.

Adding the vinegar mixture to cold rice, which won't absorb evenly.