Ingredient substitution guide
Best substitutes for sushi rice
Best swap for sushi rice: Short-grain Japanese rice, 1:1; sushi rice is just seasoned short-grain rice.
How we checked this: these swaps come from the substitution list Well Stockd uses to match recipes, and their ratios follow ordinary kitchen practice rather than one published chart. For exact amounts on many common swaps, see the NDSU and Colorado State University extension tables listed below. Editorial policy
What can I use instead of Sushi Rice?
The best swap for Sushi Rice is Short-Grain Japanese Rice, 1:1; sushi rice is just seasoned short-grain rice. Another option is Calrose Rice, 1:1; common American medium-grain used interchangeably. The table below also lists Short-Grain Rice Seasoned with Rice Vinegar, Arborio Rice and Brown Short-Grain Rice, 5 swaps in all.
| Swap | Ratio and notes |
|---|---|
| Short-grain Japanese rice | 1:1; sushi rice is just seasoned short-grain rice How to use it: Season it after cooking with rice vinegar, sugar and salt, the way sushi rice is made. |
| Calrose rice | 1:1; common American medium-grain used interchangeably How to use it: Season it after cooking with rice vinegar, sugar and salt, the way sushi rice is made. |
| Short-grain rice seasoned with rice vinegar | 3 tbsp rice vinegar, 2 tbsp sugar and 1 tsp salt folded into 3 cups hot cooked rice; sushi rice is this, not a separate grain |
| Arborio rice | 1:1; starchy enough to hold a home roll together, but softer and less clean-tasting than short grain |
| Brown short-grain rice | use about 1/4 more water and roughly double the cook time; chewier, and rolls hold less tightly |
Source and limits
These swaps come from the substitution list Well Stockd uses to match recipes to your kitchen, last updated . We remove swaps known to be unsafe, but not every swap has been tested in a kitchen, and a swap is cooking guidance, not an allergen or nutrition equivalent. Check labels and what the recipe needs before substituting.
The ratios and usage notes follow ordinary kitchen practice rather than a single published chart. These two university extension tables list exact amounts for many common swaps:
- Ingredient Substitutions (FN198), NDSU Extension (opens in a new tab)
- Ingredient Substitutions (9.329), Colorado State University Extension (opens in a new tab)
- USA Rice, Understanding Rice Varieties, Types, and Forms (opens in a new tab)
- USA Rice, U.S. Rice Varieties (opens in a new tab)
Browse every ingredient and read how these swaps are sourced.