Mixing long‑grain rice (like Jasmine or Basmati) with short‑grain sushi rice creates a unique blend that’s fluffy yet slightly sticky. It’s perfect for bowls, stir‑fries, and dishes where you want grains that hold together without becoming gluey. Because sushi rice absorbs more water and releases more starch, the key is balancing the ratio and water level.
This guide gives you the exact water measurements, settings, and timing that work in any rice cooker.
⭐ Why Mix Rice and Sushi Rice?
- Fluffy but slightly sticky texture
- Great for bowls, stir‑fries, and Japanese‑inspired dishes
- More cohesive than pure long‑grain rice
- Less sticky than pure sushi rice
- Absorbs sauces beautifully
- One‑pot convenience
🥣 Ingredients
For a standard batch:
- 1 cup long‑grain rice (Jasmine or Basmati)
- 1 cup sushi rice (short‑grain)
- 2 ¼ cups water
- Optional:
- ½ tsp salt
- 1 tbsp oil (keeps grains separate)
📏 Perfect Ratio
Sushi rice absorbs more water and releases more starch.
1 cup long‑grain + 1 cup sushi rice → 2 ¼ cups water
If you double the recipe, scale everything proportionally.
🍳 Step‑by‑Step Instructions
1. Rinse both grains thoroughly
Sushi rice is very starchy — rinse until water is almost clear.
2. Add both grains to the rice cooker
Mix them together in the inner pot.
3. Add water
Use 2 ¼ cups for the 2‑cup grain mix.
4. Add salt or oil (optional)
Oil helps reduce stickiness.
5. Choose the right cooking mode
Use one of the following:
- White Rice (best — balances both grains)
- Quick Cook (works well)
- Mixed Grain (works, but may over‑soften sushi rice)
6. Let it rest for 10 minutes
This allows the sushi rice to finish steaming.
7. Fluff gently
Use a rice paddle — the mixture will be soft and cohesive.
🍽️ Texture Adjustments
Stickier, more cohesive mix
Add +2–3 tbsp water.
Fluffier, less sticky mix
Reduce water by 2 tbsp.
More sushi‑rice texture
Use 1 cup long‑grain + 1 ½ cups sushi rice (add +¼ cup water).
🌿 Variations
Japanese‑Inspired
- Add a splash of rice vinegar after cooking
- Serve with teriyaki chicken or tofu
Korean‑Inspired
- Add sesame oil
- Serve with bulgogi or kimchi
Bowl‑Ready Mix
- Add a splash of oil
- Perfect for poke bowls or stir‑fries
🍛 What to Serve It With
- Teriyaki chicken
- Stir‑fried vegetables
- Salmon bowls
- Poke bowls
- Korean BBQ
- Japanese curry
- Fried eggs
The fluffy‑sticky hybrid texture works beautifully with saucy dishes.
🛠️ Troubleshooting
Rice is too sticky
Reduce water by 2–3 tbsp next time.
Rice is too firm
Add ¼ cup water and leave on “Keep Warm” for 10 minutes.
Long‑grain rice is undercooked
Stir, add 2 tbsp water, and run a short cycle.
✅ Final Thoughts
Rice + sushi rice is a versatile, balanced blend that works perfectly in a rice cooker. It’s ideal for bowls, Asian‑inspired dishes, and anyone who wants a mix of fluffy and slightly sticky textures.