Making Thermomix sushi rice at home is honestly one of those little kitchen wins that feels way fancier than it actually is. With just a handful of ingredients and your Thermomix doing the hard work, you'll have perfectly fluffy, sticky rice ready for sushi rolls, poke bowls or even simple lunchbox snacks.
One of the best things about owning a Thermomix is just how incredibly versatile it is - it truly earns its place on the kitchen bench. One minute you're whipping up the softest, fluffiest focaccia, the next you're blending silky smooth homemade Nutella that tastes even better than store-bought.
It takes the fuss out of everyday basics too, like kneading quick and easy pizza dough or creating a perfectly smooth, lump-free béchamel sauce in minutes. It's like having a sous chef on hand, making everything from simple staples to impressive homemade favourites completely achievable, even on the busiest days.
Getting Thermomix sushi rice just right is all about the texture - soft, slightly sticky, but still holding its shape. The Thermomix makes this almost foolproof because it controls the temperature and steam perfectly (no more burnt pots or soggy rice!). The key steps? Rinsing your rice properly, cooking it evenly, and seasoning it while it's still warm so it absorbs all that flavour.
We've used this TM sushi rice recipe a number of times and it's always been amazing!
- Katrina
Why You're Going To Love This Recipe
Once you've made sushi rice in your Thermomix, you'll never want to go back to the stove-top method again!
- Just 3 ingredients - simple, affordable pantry staples.
- Ready in 20 minutes - perfect for busy weeknights.
- Fail-proof method - the Thermomix does all the work.
- Versatile base recipe - use for sushi, poke bowls or sides.
- Make-ahead friendly - great for meal prep and lunches.
- Popular with kids - homemade sushi rolls are my sons favourite lunchbox treat! They also make a healthy and tasty finger-food for toddlers.
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Thermomix Sushi Ingredients
You only need a couple of ingredients, but here's what's important:
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Sushi rice - This Japanese short-grain rice has a higher starch content, which gives it that signature sticky, slightly glossy texture that holds together perfectly for sushi. Don't substitute with long grain or jasmine rice as they won't give you that classic sticky texture.
- Sushi seasoning (liquid) - A mix of rice vinegar, sugar and salt that gives sushi rice its signature flavour - find it in the Asian section of the supermarket, Asian speciality shops, or you can make your own.
Variations
- Gluten-Free Sushi Rice - Most sushi rice is naturally gluten-free, however just double-check your sushi seasoning (some contain additives).
- Brown Rice Option - Swap for short grain brown rice (note: cooking time will increase and texture will be less sticky).
- Sushi Bowls - Skip rolling and serve with toppings like avocado, cucumber, salmon or chicken for an easy dinner.
- Low Sugar Option - Reduce the sugar in your sushi seasoning for a lighter version.
Equipment Required
- Thermomix - any model is suitable for this recipe.
- Simmering basket (also referred to as the rice basket) - this is a Thermomix attachment.
- Thermomix spatula - to safely remove the simmering basket.
How To Make Thermomix Sushi Rice
With this easy method, you'll have perfectly cooked sushi rice ready in just 20 minutes.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Weigh and rinse the rice: Place the simmering basket into the Thermomix bowl and weigh in the sushi rice. Remove the basket and rinse the rice under cold water until the water runs clear (this step is crucial!).
- Cook the rice: Add water (1000ml) to the Thermomix bowl, then return the rice-filled basket. Cook for 18 minutes, Varoma, Speed 4.
- Add sushi seasoning: Carefully remove the basket using the hook on the spatula (it will be HOT!) and transfer the rice to a large bowl or tray. Gently mix through the sushi seasoning while the rice is still warm.
- Allow the rice to cool completely (preferably in the fridge) before using.
How To Roll Sushi
If you'd like to turn your sushi rice into tasty sushi rolls, then follow these simple steps:
- Place a sushi rolling mat onto a flat board;
- Place a sheet of nori onto the rolling mat (shiny side facing down);
- Sprinkle a few drops of water onto the nori sheet and spread it out (this will soften the nori sheet and allow it to be easily rolled);
- Spoon a few tablespoons of the cooked and cooled sushi rice onto the lower ¾ of the nori sheet (closest to you);
- Add your fillings in a straight, thin line onto the rice;
- Start at the edge closest to you and use the rolling mat to tightly roll the sushi over onto itself (until it's completely rolled);
- Cut into pieces and serve.
Serving Suggestions
Here's a few of the most popular sushi roll fillings:
- Sushi grade salmon and avocado;
- Smoked salmon and cream cheese;
- Tuna and mayo;
- Spicy tuna and mayo;
- Chicken schnitze, cut into strips;
- Prawn and avocado;
- Tempura prawn;
- Vegetable (carrot, cucumber, spring onions), cut into matchsticks;
- Avocado;
- Calamari;
- Crab.
Serve with wasabi, pickled ginger, kewpie mayo and soy sauce - all available in the Asian section of your supermarket, or from Asian speciality shops.
Recipe Tips
- Use proper sushi rice - other types of rice won't give you the right sticky texture needed for perfect sushi.
- Always rinse the rice thoroughly - this removes excess starch and prevents gummy rice. The water should run clear.
- Don't skip the cooling step - sushi rice needs to be cool before rolling.
- Be careful when removing the basket - it will be very hot!
- Use a flat tray or wide bowl to help the rice cool evenly.
- Add seasoning while the rice is warm so it absorbs properly.
- Allow the sushi rice to cool before using (I recommend chilling it in the fridge until completely cold).
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Freeze cooked sushi rice for up to 1 month - defrost overnight in the fridge.
- If rice feels dry after storing, sprinkle with a little water and gently reheat.
Thermomix Sushi Rice FAQ's
No - sushi rice is a short grain rice (also known as 'sticky rice') that gives the correct sticky texture as it has a high starch and moisture content. Other types won't work the same.
Rinsing removes excess starch, which helps prevent clumpy or overly sticky rice.
Yes - this is what gives sushi rice its signature flavour. You can use store-bought or homemade.
Yes, it keeps well in the fridge for 1-2 days, making it perfect for meal prep.
You can also freeze cooked sushi rice for up to 1 month, just defrost overnight in the fridge before using.
More Thermomix Essentials
Once you've mastered this recipe, be sure to explore more of my go-to Thermomix basics that make everyday cooking quicker, easier and so much more delicious.
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Thermomix Sushi
Ingredients
- 400 g sushi rice
- 1000 g water
- 2-3 tbs sushi seasoning
Instructions
- Place the rice basket (steaming basket) into the Thermomix bowl.
- Weigh the rice into the basket.
- Remove the rice basket and rinse the rice under cold water until the water runs clear.
- Add the water to the Thermomix bowl and insert the rice basket (steaming basket) with the rinsed rice.
- Cook for 18 minutes, Varoma, Speed 4.
- Carefully remove the rice basket (steaming basket) and spread the rice onto a flat plate or large bowl.
- Add the sushi seasoning (see notes) and mix well.
- Cool the rice in the fridge before using.
Notes
- Use proper sushi rice - other types of rice won't give you the right sticky texture needed for perfect sushi.
- Sushi seasoning (liquid) can be bought from the Asian section of the supermarket or specialty Asian shops.
- Always rinse the rice thoroughly - this removes excess starch and prevents gummy rice. The water should run clear.
- Don't skip the cooling step - sushi rice needs to be cool before rolling.
- Be careful when removing the basket - it will be very hot!
- Use a flat tray or wide bowl to help the rice cool evenly.
- Add seasoning while the rice is warm so it absorbs properly.
- Allow the sushi rice to cool before using (I recommend chilling it in the fridge until completely cold).
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Freeze cooked sushi rice for up to 1 month - defrost overnight in the fridge.
- If rice feels dry after storing, sprinkle with a little water and gently reheat.
Katrina says
We've used this sushi rice recipe quiet a few times and it's always been amazing