Perfect Oven-Baked Sushi Rice: Sticky Yet Fluffy

This reliable method for preparing sushi rice in the oven results in sticky but separate grains — just as it should be for perfect sushi. The key is using authentic Japanese short-grain sushi rice and following the steps carefully to guarantee success.

🕒 Prep Time: 10 min

🍳 Cook Time: 20 min
🛑 Resting Time: 30 min
🍽️ Servings: Makes about 4 cups cooked rice

Ingredients

2 cups Japanese short-grain sushi rice (400 g)
2 cups water

Sushi Rice Dressing:

6 tbsp rice vinegar
3 tbsp sugar
1 heaping tsp salt

Instructions

Rinse the rice: Place rice in a fine-mesh strainer and rinse thoroughly under cold running water until the water runs clear. Drain well.
Preheat the oven: Set oven to 200°C (390°F).
Boil water: Bring 2 cups of water to a boil in a pot.
Add rice: Add rinsed rice to boiling water, stir gently, and wait for water to return to a boil (about 1 minute).
Seal and bake: Cover pot tightly with aluminum foil, sealing edges well to trap steam. Place the sealed pot in the oven for 20 minutes.
Rest the rice: Remove pot from oven and leave covered for 30 minutes without lifting the foil. For extra insulation, cover the pot with a kitchen towel before placing the lid on.
Prepare dressing: While rice cooks and rests, combine rice vinegar, sugar, and salt in a small saucepan over low heat. Stir gently until sugar and salt dissolve. Do not boil. Let cool.
Mix rice and dressing: Transfer rice to a large bowl. Pour dressing over rice and gently fold with a spatula or your fingers to avoid breaking grains.
Dry and shine: Use a hairdryer on low heat to gently dry and add shine to the rice grains for about 3 minutes.
Cover and cool: Dampen a clean kitchen towel with warm water, wring well, and cover the rice to cool completely.
Use promptly: Sushi rice is best used the same day and should be kept covered at room temperature. Avoid refrigeration to prevent hardening.

💡 Tips

Always use authentic Japanese short-grain rice for best texture and flavor.
Do not substitute with regular medium or long-grain rice.
Handle rice gently when mixing dressing to keep grains intact.
Drying rice with a hairdryer helps evaporate excess moisture and gives a glossy finish.
Sushi rice should be sticky but still separate into individual grains.

📝 Final Thoughts

Mastering this oven-baked sushi rice technique guarantees perfectly textured rice — sticky, glossy, yet with grains that separate easily for sushi rolls or nigiri. It’s an accessible method that works well without special equipment and makes your homemade sushi truly authentic and delicious.