Easy Sticky Sushi Rice (Shari)

A simple, reliable recipe for glossy, sticky sushi rice perfect for nigiri, rolls, or rice bowls.

Ingredients

• 2 cups (360 g) sushi or short-grain rice
• 2 cups (480 ml) water (for cooking; adjust per rice brand)
• 180 ml rice vinegar
• 3 tbsp sugar
• 1½ tsp fine sea salt
• 1 tbsp mirin (optional, for a softer shine)

Equipment

• Fine-mesh sieve
• Heavy-bottomed pot with tight-fitting lid or rice cooker
• Wooden or plastic bowl (hangiri or large bowl) and rice paddle (shamoji)
• Fan or piece of cardboard (optional)

Instructions

1. Rinse the rice:
   • Place rice in a fine-mesh sieve or bowl. Rinse under cold water, stirring gently with your hand, until the water runs almost clear (3–6 rinses). This removes excess surface starch and prevents gummy rice.
2. Drain and rest:
   • Drain thoroughly and let sit for 10–15 minutes to remove excess water.
3. Cook:
   • If using a pot: combine drained rice and 2 cups water, cover, bring to a gentle boil over medium-high heat. Once boiling, reduce to the lowest heat, simmer 12–14 minutes without lifting the lid. Turn off heat and let steam 10 minutes, lid closed.
   • If using a rice cooker: add drained rice and water to the cooker and cook per machine instructions; let rest 10 minutes after cooking.
4. Prepare vinegar seasoning:
   • While rice cooks, combine rice vinegar, sugar, salt, and mirin (if using) in a small saucepan over low heat just until sugar dissolves. Do not boil. Cool slightly.
5. Season the rice:
   • Transfer cooked rice to a wooden or plastic bowl (avoid metal). Gently spread rice out and pour the vinegar mixture evenly over rice.
   • Using a rice paddle, cut and fold the rice (do not mash) to incorporate the seasoning while fanning the rice to cool quickly. Aim for glossy grains and slightly sticky texture. Work gently but efficiently; you want the rice to become shiny and room-temperature.
6. Rest:
   • Cover the rice with a damp cloth to prevent drying. Use within a few hours; for nigiri, rice is best slightly warm to room temperature.

Tips

• Measure water by rice cooker or package instructions—some brands need a touch more/less.
• Mirin is optional but adds a soft sweetness and sheen.
• For extra stick, slightly undercook then steam longer; for less sticky, reduce vinegar slightly and avoid overworking the grains.