Short-grain and sushi rice water ratio
Use about 1¼ cups of water per cup of short-grain / sushi rice on the stove, or 1 in a rice cooker. Simmer 15 minutes, then rest 10.
For 1 cup of short-grain / sushi rice, add
1¼ cups water
284 ml · ratio 1 : 1.2
- Simmer, lid on
- 15 min
- Rest off the heat
- 10 min
- Cooked yield
- ≈ 2½ cups
- Servings (¾ cup cooked)
- 3
How to cook short-grain and sushi rice
Rinsing: Rinse until the water is almost clear, then drain 15–30 minutes.
Season sushi rice while warm with about 1½ tbsp rice vinegar, 1 tbsp sugar and 1 tsp salt per cup of dry rice.
| Dry rice | Water (stove) | Water (rice cooker) | Cooked |
|---|---|---|---|
| ½ cup | ⅔ cups | ½ cups | 1¼ cups |
| 1 cup | 1¼ cups | 1 cups | 2½ cups |
| 1½ cups | 1⅔ cups | 1½ cups | 3¾ cups |
| 2 cups | 2¼ cups | 2 cups | 5 cups |
| 3 cups | 3¼ cups | 3 cups | 7½ cups |
| 4 cups | 4¼ cups | 4 cups | 10 cups |
Stovetop water drops slightly per cup as the batch grows, because the amount lost to steam barely changes. See why.
Other rice
Questions cooks ask
What is the water ratio for short-grain / sushi rice?
1¼ cups of water per cup of short-grain / sushi rice on the stove, or 1 cups in a rice cooker.
How long does short-grain / sushi rice take to cook?
About 15 minutes at a low simmer with the lid on, then 10 minutes resting off the heat.
How much does 1 cup of dry short-grain / sushi rice make?
About 2½ cups cooked, enough for 3 side servings.