Sides · Japanese

Japanese Gohan (Steamed Sushi Rice)

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · July 15, 2026

Perfectly fluffy, slightly sticky Japanese rice is the quiet workhorse of so many meals, and getting it right is easier than you think. The secret is rinsing the grains until the water runs clear, then letting the rice rest before you fluff it. Serve it alongside grilled fish, curry, or a simple bowl of vegetables.

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Japanese Gohan (Steamed Sushi Rice)

Why you'll love this

  • Just four ingredients and one pot.
  • Foolproof texture once you master the rinse and rest.
  • A versatile base for almost any Japanese meal.
  • Naturally vegetarian and gluten-free.

EveryDayMeal recipe

Japanese Gohan (Steamed Sushi Rice)

Prep
10m
Cook
30m
Total
40m
Serves
4
Level
Easy

Ingredients

  • 300g sushi rice
  • 400ml water (or 200ml dashi plus 200ml water)
  • 1 tbsp mirin
  • optional pickle juice, to garnish
  • optional spring onions, sliced, to garnish

Equipment

  • Large mixing bowl
  • Fine sieve or colander
  • Heavy saucepan with tight-fitting lid
  • Rice paddle or fork

Instructions

  1. Measure the rice into a large bowl and cover with cold water. Use your fingers to gently massage and swirl the grains, and you will see the water turn cloudy as the surface starch releases.
  2. Drain and refill with fresh water, then repeat the rinsing five or six times until the water stays mostly clear. This step is what keeps the cooked rice fluffy rather than gluey.
  3. Tip the drained rice into a saucepan and add 400ml water (or swap half for dashi for a deeper, savory flavor). Bring to a boil over medium-high heat.
  4. Turn the heat down to a low simmer and cover with a tight-fitting lid. Cook undisturbed for 15 minutes, so the steam stays trapped and the grains cook evenly.
  5. Remove from the heat and leave the pan covered for another 15 minutes. This resting time lets the rice finish steaming and firm up so it holds its shape.
  6. Stir the mirin through the hot rice, then fluff gently with a fork or rice paddle. Serve topped with spring onions and a splash of pickle juice if you like.

Tips from the kitchen

  • Do not lift the lid while the rice cooks or rests, as escaping steam leads to unevenly cooked grains.
  • A heavy pot with a tight lid works best for even heat and good steam retention.
  • For clean, separate grains, always rinse until the water runs nearly clear before cooking.

Estimated nutrition per serving: 280 cal · 5g protein · 62g carbs · 1g fat

Make it your own

  • Swap half the water for dashi to give the rice a savory, umami depth.
  • Fold in toasted sesame seeds or furikake just before serving.
  • Stir through a little rice vinegar and sugar to turn it into sushi rice.

Storing & make-ahead

Store cooled rice in an airtight container in the fridge for up to 3 days. Reheat with a splash of water in the microwave, covered, until steaming. Rice also freezes well in portions for up to 1 month.

Good to know

Do I really need to rinse the rice so many times?
Yes, rinsing removes excess surface starch that would otherwise make the rice gummy. Keep going until the water runs mostly clear.
Can I use a rice cooker instead?
Absolutely. Rinse as directed, then use the same rice-to-water ratio and let your cooker handle the timing and resting.
What is mirin and can I skip it?
Mirin is a sweet Japanese rice wine that adds a subtle gloss and gentle sweetness. You can leave it out, but it adds a nice finishing touch.
Why let the rice rest after cooking?
The resting time allows the grains to finish absorbing moisture and firm up, giving you that ideal fluffy, sticky texture.

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