The present invention relates to a method for preparing rice for sushi, which is capable of reducing an amount of salt without using sugar added to rice for sushi, and improving both flavor and texture of rice for sushi. The method for preparing rice for sushi comprises: an extract preparation step including a boxthorn extract preparation step of acquiring a boxthorn extract by performing hot water extraction on boxthorn fruits, a licorice extract preparation step of acquiring a licorice extract by performing hot water extraction on licorice, and a ramie leaf extract preparation step of acquiring a ramie leaf extract by performing hot water extraction on ramie leaves； a rice preparation step of washing raw rice and removing moisture therefrom； a soaking step of mixing the boxthorn extract, the licorice extract and the ramie leaf extract acquired in the extract preparation step, and soaking the raw rice prepared in the rice preparation step in the mixture for 50 to 60 minutes； a cooking step of putting the raw rice which has completed the soaking step in rice water prepared by mixing the boxthorn extract, the licorice extract, the ramie leaf extract and mineral water, and performing rice cooking； and a sushi rice completion step of completing rice for sushi by putting blending vinegar into the rice prepared in the cooking step, and mixing the same, wherein the blending vinegar consists of vinegar, the boxthorn extract, the licorice extract and salt, and 8-12 parts by weight of the boxthorn extract, 8-12 parts by weight of the licorice extract, and 20-25 parts by weight of the salt are mixed based on 100 parts by weight of the vinegar.본 발명은 초밥용밥에 첨가되는 설탕을 사용하지 않으면서 소금의 양을 줄일 수 있고 초밥용밥의 풍미와 식감이 모두 향상되는 초밥용밥 제조방법에 관한 것으로서, 구기자 열매를 열수추출하여 구기자 추출액을 수득하는 구기자 추출액 제조과정, 감초를 열수추출하여 감초 추출액을 수득하는 감초 추출액 제조과정, 모시잎을 열수추출하여 모시잎 추출액을 수득하는 모시잎 추출액 제조과정이 포함되는 추출액 준비단계； 생쌀을 세척하고 물기를 제거하는 쌀 준비단계； 상기 추출액 준비단계에서 수득한 상기 구기자 추출액, 상기 감초 추출액 및 상기 모시잎 추출액을 혼합한 뒤, 그 혼합액에 상기 쌀 준비단계에서 준비된 생쌀을 50
