The Essential Technique for Poke, Sushi and Rice Dishes
Great sushi rice starts long before it ever hits the pot. The key to perfect sticky rice is choosing a high-quality sushi rice, rinsing it thoroughly and seasoning it properly after cooking. This simple but precise technique gives you rice that is glossy, tender, slightly sticky and perfectly seasoned. It works as the base for tuna poke towers, sushi rolls, rice bowls or even quick snacks with a splash of soy sauce or ponzu.
This is the exact technique I use every time I need sticky rice with perfect texture and flavor.
Start with a high-quality short grain sushi rice. The better the rice, the better the final texture.
Look for bags labeled "sushi rice," "short grain rice" or Japanese brands like Kokuho Rose, Nishiki or Tamaki Gold.
⚠️ This is the most important step in the entire process.
Place the rice in a fine mesh colander.
Set the colander inside a bowl or pot and fill it with cold water.
Move the rice around gently with your hand or a spoon to release surface starch.
Lift the colander out of the water.
Dump the cloudy water and repeat.
You may need to rinse 10 or more times until the water runs almost completely clear. This removes excess starch and prevents the rice from becoming gummy or gluey.
Cook the rice according to the package instructions or using a rice cooker.
For stovetop cooking:
⚠️ Do not season the rice while it is hot in a deep pot. It will become mushy.
Line a cookie sheet with parchment paper.
Spread the cooked rice out into a thin, even layer.
Let it cool completely.
💡 Cooling on a sheet tray prevents over-steaming and keeps the grains separate and glossy.
In a small saucepan:
Heat gently until the sugar dissolves.
Let cool before using.
💡 This syrup gives the rice its classic sushi flavor and shine.
Once the rice is fully cooled:
Transfer the rice to a large mixing bowl.
Drizzle a small amount of the seasoning syrup over the rice.
Use a rice paddle or wooden spoon to gently fold and fan the rice.
Add more syrup a little at a time until the rice tastes balanced and lightly seasoned.
Do not smash or stir aggressively. You want to keep the grains intact while distributing the seasoning evenly.
Place the finished rice in a covered container and refrigerate for at least 30 to 60 minutes.
💡 This helps the rice firm up slightly and makes it easier to shape, pack or mold.
This technique gives you sushi rice with perfect texture for a variety of dishes
Use it as the bottom layer of your tower. Pack it lightly so it holds its shape.
View RecipeSpread gently onto nori for maki rolls or shape for nigiri.
Warm it slightly and top with fish, avocado, vegetables or cured egg yolks.
Heat a small portion and splash with soy sauce or ponzu for a simple umami-rich bite.
Serve warm alongside Asian-inspired meals.
Perfect foundation for any dish that needs quality sticky rice.
Perfect sushi rice is the foundation of countless Japanese dishes. Once you nail the rinsing, cooling and seasoning process, you will have restaurant-quality rice every single time.