To make sushi rice in a rice cooker, follow these expert steps: Ingredients:
- 1.5 to 2 cups Japanese short-grain sushi rice (e.g., Nishiki or Koshihikari)
- 2 cups water (adjust slightly per rice cooker instructions)
- Sushi vinegar mixture: rice vinegar, sugar, and salt (e.g., 1/4 cup rice vinegar, 1 tbsp sugar, 3/4 tsp salt)
Instructions:
- Rinse the Rice:
Rinse the sushi rice under cold water 3-4 times, stirring gently, until the water runs clear. This removes excess starch to prevent mushy rice
- Soak the Rice:
After rinsing, drain well and add the rice to the rice cooker bowl. Add water up to the appropriate line (usually about 1:1 rice to water ratio). Let the rice soak for 20-30 minutes if possible, which helps even cooking
- Cook the Rice:
Close the lid and start the rice cooker on the regular or sushi rice setting. When cooking finishes, let the rice steam inside the cooker for about 5-20 minutes to absorb excess moisture
- Make Sushi Vinegar:
While the rice cooks, combine rice vinegar, sugar, and salt in a small bowl or saucepan. Heat gently until sugar dissolves, then let it cool
- Season the Rice:
Transfer the hot cooked rice to a large shallow bowl or traditional wooden sushi oke. Pour the sushi vinegar evenly over the rice. Using a rice paddle, gently "slice" and fold the rice to mix the vinegar without mashing the grains. Fan the rice while mixing to cool it to near room temperature
- Cover and Rest:
Cover the seasoned rice with a damp cloth to keep it moist and at the right temperature until ready to use. Sushi rice should be slightly warm or room temperature, not cold
This method yields perfectly seasoned, sticky sushi rice ideal for making sushi rolls, nigiri, or other dishes
. Summary:
- Rinse rice well
- Soak rice 20-30 mins
- Cook in rice cooker with 1:1 water ratio
- Steam rice 5-20 mins after cooking
- Mix with sushi vinegar gently
- Cool and cover before use
This process ensures sushi rice with the right texture and flavor every time
