How to Cook Japanese Rice

Co-authored by Yoko Isassi

Last Updated: May 14, 2023 References

Short-grain Japanese rice has a soft, subtle texture. Whether you use it as a side or main course, it makes a delicious addition to any meal. As long as you strain and rinse your Japanese rice, you can cook it using a pot, saucepan, or rice cooker. Cooking rice can seem tough if you've never done it before but, once you learn the right technique, you can make simple, tasty Japanese rice.

Ingredients

Stovetop

Japanese short-grain rice or sushi rice
Water

Rice Cooker

Japanese short-grain rice or sushi rice
Water

Sushi rice

Japanese short-grain rice or sushi rice
Water
Rice vinegar
Vegetable oil
White sugar
Salt

Method 1

Method 1 of 4:

Straining Japanese Rice

1 cup (8 oz) of uncooked rice makes about two cups of cooked rice. Start with at least 1 cup (8 oz) of rice, as smaller amounts do not cook evenly.Depending on how much rice you want to make, measure your rice out and pour it into a stove pot.^{[1]
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Add enough water to cover the rice completely.^{[2]
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Expert Source

Yoko Isassi
Japanese Food Specialist

Expert Interview} Do not add enough water in to fill the pot. The rice should be wet and submerged but not floating in the pot.

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Swishing the rice gives it more contact with the water so that the grains can absorb more moisture. This will prevent your rice from going mushy as they cook.
The water poured out should be a milky white color.^{[3]
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Expert Source

Yoko Isassi
Japanese Food Specialist

Expert Interview} If the water is still clear after your first time, you may not have swished around the rice enough. Swish the rice again for a longer time to attain the right color.^{[4]
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Watch the water drain as you strain the rice again. Each time, you should notice a lighter color. Do not stop straining the rice until it is clear or translucent.^{[5]
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Expert Source

Yoko Isassi
Japanese Food Specialist

Expert Interview}
Let all the excess water drain out of the pot, then transfer the rice back in. This will keep the rice from getting too sticky as you cook it. Keep the rice sitting in the pot for 3-5 minutes until continuing to cook your rice.

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Method 2

Method 2 of 4:

Cooking Japanese Rice on a Stovetop

1
Add water to the pot for boiling the freshly-strained rice. For every 1 cup (8 oz) of rice you cook, you will need 1 cup (8 oz) plus 2 tablespoons (29.6 ml) (1 oz) of water. Follow this ratio precisely to avoid brittle or mushy rice.^{[6]
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- If you prefer drier rice, only add 1 cup (8 oz) of water.^{[7]
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If the rice absorbs water, it will cook at a more even pace. Wait at least 10 minutes before boiling the rice to avoid under- or overcooked rice.
Do not open the lid while your rice is cooking, as the rice needs steam to cook. Opening the pot lid releases steam and will prevent your rice from cooking. You'll know when the water is boiling by listening to the pot. If you have to, lift the lid to check if the water is boiling before covering the lid.^{[8]
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Let the rice cook on low heat for about 5 more minutes, which should give the water enough time to absorb. Listen for the water to change from a loud boil to a soft simmer to make sure the water temperature lowers.^{[9]
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This will give your rice a softer texture. After 10 minutes have passed, stir the rice for about 30 seconds and serve.^{[10]
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Method 3

Method 3 of 4:

Using a Rice Cooker to Steam Japanese Rice

The water should completely cover the rice. This will give your rice a softer, more even texture as it steams. After 30 minutes, drain the water out of the bowl with your strainer.
2
Transfer the rice to your rice cooker. Check your rice cooker instructions for the right rice-to-water ratio as well as how to use your specific rice cooker. Close the cooker after adding the water, and let your rice cook for 15-20 minutes.^{[11]
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- Set the rice cooker's automatic timer for a precise cooking time.
Waiting 5-10 minutes will give your rice a softer texture. If you prefer firm rice, open the rice cooker closer to 5 instead of 10 minutes.^{[12]
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Open the rice cooker after 5-10 minutes have passed. Keep your hands and face away from the rice cooker as you open it to avoid steam burns. Then, fluff your rice with a rice paddle and serve it as desired.^{[13]
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Method 4

Method 4 of 4:

Making Sushi Rice

Transfer the rice to a saucepan and add water. For every 1 cup (8 oz) of water, you should add 1.5 cups (12 oz) of water. Your saucepan should have large sides to keep the water from spilling as it boils.
5 minutes of sitting will allow your rice to cook evenly as it absorbs water. Do not cover your saucepan when you turn on the heat. Sushi rice does not need to be steamed until the saucepan is boiling.
Turn the stove to high heat and let your rice boil for about 5 minutes. Avoid opening the lid while your rice boils. When you open the lid, steam escapes from the pot.
Keep the rice boiling for an extra 20 minutes. Again, keep the lid closed—if you cannot resist the temptation to peek, try using a clear lid so you can watch the rice as it cooks.^{[14]
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After 10 minutes, take off the lid and check the rice's texture. It should be soft and tender when it has absorbed enough water. Transfer the rice to a bowl and leave it to cool.^{[15]
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6
Combine rice vinegar, vegetable oil, white sugar, and salt in a saucepan. Add 1/4 cup (2 oz) vinegar, ¹⁄₂ tablespoon (7.4 ml) (1/4 oz) vegetable oil, 1/8 cup (1 oz) white sugar, and a pinch of salt into your saucepan. Cook it over medium heat until the sugar dissolves completely.^{[16]
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- The ingredient amounts above are for cooking 1 cup (8 oz) of sushi rice. Adjust the amounts as needed, depending on how much sushi rice you make.
Let the mixture cool 5-10 minutes, then pour it into your bowl of rice. The mixture should get your rice wet without pooling at the bottom of the bowl. Keep stirring until the rice absorbs the mixture, then let the rice sit for an additional 5 minutes. Serve the sushi rice or prepare your sushi after 5 minutes.^{[17]
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Expert Q&A

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Question

What is the purpose of cleaning rice?

Yoko Isassi
Japanese Food Specialist
Yoko Isassi is a Japanese Food Specialist and the Founder of Foodstory in Los Angeles, California. Since 2011, she has taught others how to cook Japanese food and educated others about Japanese food culture. Yoko holds an MA from Columbia University.

Yoko Isassi

Japanese Food Specialist

Expert Answer

Since the packaged rice sold in stores contains oxidized bran powder, you should rinse it several times to remove this old powder.

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Question

Do you need to soak Japanese rice?

Yoko Isassi
Japanese Food Specialist
Yoko Isassi is a Japanese Food Specialist and the Founder of Foodstory in Los Angeles, California. Since 2011, she has taught others how to cook Japanese food and educated others about Japanese food culture. Yoko holds an MA from Columbia University.

Yoko Isassi

Japanese Food Specialist

Expert Answer

Yes, but you should only soak it after washing it thoroughly. You'll know it's ready when the water is running clear and not milky.

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Tips

Instead of throwing away all of your rice rinsing water, use it to blanch a side of vegetables.^{[18]
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Do not open the stove pot lid or rice cooker while your rice is cooking. Make sure either has a tight-fitting lid so your rice can steam as it cooks.

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Freeze any leftover rice, as refrigerated rice can get soggy.

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Things You'll Need

Steamed (Stovetop) Rice

Japanese short-grain or sushi rice
Water
Pot (with lid)
Measuring cups
Strainer

Steamed (Rice Cooker) Rice

Japanese short-grain or sushi rice
Water
Rice cooker
Measuring cups
Strainer

Sushi Rice

Japanese short-grain or sushi rice
Water
Rice vinegar
Vegetable oil
White sugar
Salt
Saucepan
Measuring cups
Strainer

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Expert Source

Yoko Isassi
Japanese Food Specialist

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