Kitchen tool
Sushi rice seasoning calculator
How much rice vinegar, sugar and salt to season your sushi rice, for any amount.
Measure by
Enter the amount of uncooked rice.
Seasoning at a glance
| Uncooked sushi rice | Water to cook it | Rice vinegar | Caster sugar | Fine salt |
|---|---|---|---|---|
| 150 g | 180 ml | 30 ml | 1 tbsp | ½ tsp |
| 300 g | 360 ml | 60 ml | 2 tbsp | 1 tsp |
| 450 g | 540 ml | 90 ml | 3 tbsp | 1 ½ tsp |
| 600 g | 720 ml | 120 ml | 4 tbsp | 2 tsp |
How to season sushi rice
- Cook the rice: rinse it until the water runs clear, drain for 15 minutes, then cook with the water above for 12 minutes on the lowest heat, lid on. Rest it for 10 minutes.
- While it rests, warm the rice vinegar with the sugar and salt until they dissolve. Do not let it boil.
- Tip the hot rice into a wide bowl and pour the seasoning over it. Fold it in with cutting strokes, using the edge of a spatula, so the grains do not turn to mush.
- Cool the rice to room temperature before you make sushi.
Plain or seasoned vinegar? Use plain (unseasoned) rice vinegar here. Seasoned sushi vinegar already has sugar and salt in it, so if you use it, leave out the sugar and salt. See our rice vinegar guide.
Cups: a US cup (240 ml) of uncooked short grain rice weighs about 200 g.
The amounts scale up from our base recipe: 60 ml rice vinegar, 2 tbsp caster sugar and 1 tsp fine salt for every 300 g of uncooked rice. Some people like it sweeter or sharper, so taste and adjust next time.