Secrets to cooking fabulous sticky sushi rice

30 Aug 2018 (Thu)

Sushi rice is an essential ingredient in a variety of sushi dishes… if you’re eating slices of fresh raw fish without sushi rice, it’s actually sashimi, not sushi!

Sushi rice is simply rice mixed with seasoned vinegar! But is it really that simple? 

Generally in the UK we measure in grams (g) and kilograms (kg), or if you’re part of the older generation it will still be pounds (lbs) and ounces (oz).  For sushi rice, much like the best Yorkshire pudding recipes, it’s best to measure in cup size quantities - as long as you use the same measuring vessel for each ingredient, the recipe will be spot on.

So what’s the secret? 

Firstly, you need to buy the right rice which is a short-grain Japanese rice called ‘japonica’ which might even be labelled as ‘sushi rice’.  There’s several recipes if you look on any search engine; the general rule is one cup of uncooked rice per two people and most recipes will use 3 cups of rice. 

The big secret (time-consuming but necessary) is washing it several times to remove the starchy powder which clings on to the grains of rice so that the rice is almost transparent prior to cooking.  When you think it’s just right, rinse it one more time!

The next top secret is to drizzle the rice seasoning (rice vinegar, salt and sugar) over the rice whilst it’s still hot, but be very gentle - try not to stir or smash the rice, just treat it very gently and use a cutting motion to move it around.

Finally, sushi rice should be at room temperature in order to shape it well for your pieces of sushi, so allow the rice to cool a little bit before making the sushi.

We’d love to hear how you get on making sushi, so drop us a line at and be ready for us to share the sushi madness on Instagram (@ehochef), Facebook and/or Twitter!

You will find eho chefs that can prepare sushi so why not take a look at the menus for your next dining experience on our website: or give us a call on: 0207 183 1628.

Ready to get your dinner sorted?