--- title: "Sushi rice in a rice cooker" description: "Season short-grain rice for sushi bowls with rice vinegar, sugar, and salt. Includes cup-size and cooling tips." url: "https://www.riceandsizzle.com/recipes/rice-cooker-sushi-rice/" language: en --- Canonical page: https://www.riceandsizzle.com/recipes/rice-cooker-sushi-rice/ Rice cooker recipes # Sushi rice in a rice cooker Cook Japanese short-grain white rice using the matching sushi water line and program. Rest for 10 minutes, then fold the vinegar, sugar, and salt into the warm rice. The seasoning goes in after cooking. By [Rice & Sizzle](https://www.riceandsizzle.com/about/) · September 18, 2026 Recipe draft · Not yet kitchen-tested. [How we develop recipes](https://www.riceandsizzle.com/editorial-policy/). ## Sushi rice in a rice cooker Prep: 15 min Cook / rest: 55 min Total: 70 min Serves: 4 ### Ingredients - 2 supplied rice-cooker cups short-grain white rice (about 300 g) - Water to the appropriate 2-cup sushi-rice line, or according to your manual - 3 tablespoons unseasoned rice vinegar - 1 tablespoon sugar - ¾ teaspoon fine salt ![Dry short-grain rice, water, rice vinegar, sugar and salt arranged in separate dishes — illustration](https://www.riceandsizzle.com/images/rice-cooker-sushi-rice-ingredients.webp) Dry short-grain rice, water, rice vinegar, sugar and salt. Ingredient illustration; use the quantities listed above. Use the listed quantities. Rice-cooker cups are 180 ml; Spoon measurements are standard measuring spoons. ### Method 1. Rinse the rice in several changes of cool water, handling it gently. Drain in a sieve for 5 minutes. 2. Place rice in the cooker. Add water to the sushi-rice line for 2 supplied cups. If there is no sushi line, follow the manual’s short-grain white-rice instructions. Select sushi or the recommended white-rice cycle. 3. While it cooks, stir vinegar, sugar, and salt in a small bowl. Warm gently in the microwave in short bursts if needed to dissolve the sugar, without boiling. 4. Let the finished rice rest for 10 minutes with the lid closed. Transfer to a wide nonreactive bowl. Drizzle the seasoning evenly across the warm rice. 5. Use a paddle to cut and fold, lifting from underneath. Fan gently if desired. Stop once evenly seasoned, cover loosely with a clean damp towel, and use promptly once comfortably warm. ## Equipment that helps A rice cooker with a short-grain or sushi setting, a wide bowl, and a rice paddle. A marked water scale makes the rice-and-liquid measurement easier. The [Zojirushi NS-TSC10 rice cooker](https://www.amazon.com/dp/B0074CDG6C?tag=aeomantis-20) Sponsored includes a white/sushi setting. Choose the correct batch line, then fold in the vinegar after cooking; the machine does not season the rice. [Compare rice cookers for sushi rice](https://www.riceandsizzle.com/guides/best-rice-cooker-for-sushi-rice/). ![Glossy short-grain sushi rice in a shallow ceramic bowl — illustration](https://www.riceandsizzle.com/images/rice-cooker-sushi-rice.webp) Serving illustration. ## Cooking notes & substitutions Sushi rice is seasoned after cooking. Start with Japanese-style short-grain white rice and the correct water line, then fold in vinegar while the rice is warm. The goal is distinct, glossy grains that hold together—not a stirred paste. This makes enough for four modest sushi bowls. ### Seasoned rice vinegar It already contains sugar and salt. Start with less seasoning and taste, rather than adding the full quantities above. ### Use the right cup Rice cooker lines generally correspond to the supplied cup, not a 240 ml US measuring cup. ### Serving safely This home recipe does not validate rice acidity for room-temperature storage. Do not leave a bowl out for an extended sushi-making session. ## Questions before you cook ### Can I use jasmine rice? It will make a fragrant rice bowl, but the grains will not behave like Japanese short-grain sushi rice. ## Leftovers & food safety Refrigerate leftovers promptly in shallow containers. Do not leave cooked food at room temperature for more than 2 hours, or 1 hour above 90°F / 32°C. Reheat leftovers to 165°F / 74°C. Follow package instructions and use a thermometer where appropriate. 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