Sushi rice with Furikake

by Jonathan Cheung

Careful – this sweet sticky sushi rice in a rice cooker is addictive, sprinkled with homemade furikake! Discover and learn more on how to cook sushi rice in a rice cooker.

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top view of a bowl of sushi rice with furikake to illustrate the recipe


  • 2 cups/ 500mL Dainty Sushi rice
  • 3 cups/ 750mL Water
  • 1/2 cup/ 125mL Rice Wine Vinegar (unseasoned)
  • 1/8 cup/ 40mL of Mirin (Japanese rice wine)
  • 1/4 cup/ 65mL Sugar
  • Homemade Furikake seasoning (below)

Furikake - Japanese style sushi rice seasoning

  • 1/2 cup/ 125mL Raw Sesame Seeds
  • 3 sheets of Nori, crumbled (seaweed sheets for sushi)
  • 3 tbsps/ 45mL Bonito Flakes* (dried fish flakes)
  • 1 tsp/ 5mL Sugar
  • 1/2 tsp/ 2mL Salt
  • Mix the ingredients and use as a seasoning sprinkled on top of your sushi rice.
  • *Bonito flakes - can be found in Japanese grocery stores and many stores carrying Asian cooking ingredients



Add rice and water to your rice cooker and turn on.


Meanwhile, in a small pot on the stove, heat up the rice wine vinegar, the mirin and the sugar until the sugar dissolves. Do not boil.


When the rice is done, gently fold the vinegar mixture into the cooked rice and cover with a damp towel. It should not be mushy.


The rice should have a sweet/tart flavour - let it rest for 20 minutes to absorb the liquid.


Serve sprinkled with the furikake mix.

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