RECIPE: Marc Matsumoto’s Sushi Rice

  • 1 min read
RECIPE: Marc Matsumoto’s Sushi Rice


Good sushi starts with good sushi rice, so whether you're making rolls, gunkan, temaki, or sushi bowls, perfecting your sushi rice game is key. Good sushi rice should be sticky but not mushy, and each grain should be clearly defined with a glossy sheen that will make a shampoo model jealous. 

Servings:Enough for 5-7 rolls, or 12-14 temaki


  • 2 rice cooker cups rice
  • 4 tablespoons rice vinegar
  • 3 tablespoons sugar
  • 1 teaspoon salt


  1. Wash and cook the rice in a rice cooker using 2 tablespoons less water than you normally would. If you have time, letting the rice soak for at least 30 minutes before you start cooking will improve the quality of the cooked rice.
  2. To make the sushi vinegar, whisk the rice vinegar, sugar, and salt together in a bowl until the solids have dissolved. 
  3. When the rice has finished cooking, transfer it to a sushi oke or large bowl and then drizzle the sushi vinegar on top. 
  4. Use a folding and cutting motion to distribute the vinegar evenly without mashing or breaking the grains of rice. 
  5. Once the vinegar is evenly distributed, fan the rice while you mix it to cool it down to room temperature. 
  6. Keep the sushi rice covered with a damp towel at room temperature until you are ready to use it. 


Recipe courtesy of our friend Marc Matsumoto of No Recipes

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