Easy Sushi Rice In Rice Cooker Recipes
EASY SUSHI RICE (IN RICE COOKER)
Make and share this Easy Sushi Rice (In Rice Cooker) recipe from Food.com.
Provided by Nado2003
Categories Rice
Time 35m
Yield 6 cups, 12 serving(s)
Number Of Ingredients 3
Steps:
- Put rice and water into rice cooker (put rice in first, then add water until the 3 mark on the cooker is reached). Push button to start cooking. When done, button will pop up and light change to "warm.".
- Let the rice sit in the cooker without opening the lid for about 15 minutes to complete steaming.
- Put rice into non-reactive bowl (glass, stainless steel, wood, etc -- ), pour sushi vinegar over rice and toss gently with rice paddle to mix vinegar into rice. Note: please be gentle so you do not mash the grains of rice. Also, each grain should have been coated with the vinegar and achieve a shinny sheen, add more as needed).
- Fan the rice to cool as you are mixing in the vinegar.
- Use in rolls, sushi or to accompany sashimi.
Nutrition Facts : Calories 175.5, Fat 0.3, SaturatedFat 0.1, Sodium 2.4, Carbohydrate 38.7, Fiber 0.7, Protein 3.2
PERFECT SUSHI RICE
Here is my recipe for the perfect sushi rice. You can eat this alone or roll into your favorite sushi roll with ingredients of choice. I use strips of carrots, cucumbers and slices of avocado. You can adjust the amount of vinegar in this recipe to suit your taste.
Provided by LucyDelRey
Categories Appetizers and Snacks
Time 25m
Yield 15
Number Of Ingredients 6
Steps:
- Rinse the rice in a strainer or colander until the water runs clear. Combine with water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover and cook for 20 minutes. Rice should be tender and water should be absorbed. Cool until cool enough to handle.
- In a small saucepan, combine the rice vinegar, oil, sugar and salt. Cook over medium heat until the sugar dissolves. Cool, then stir into the cooked rice. When you pour this in to the rice it will seem very wet. Keep stirring and the rice will dry as it cools.
Nutrition Facts : Calories 112.2 calories, Carbohydrate 23.5 g, Fat 1 g, Fiber 0.7 g, Protein 1.7 g, SaturatedFat 0.2 g, Sodium 158.2 mg, Sugar 3.3 g
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- Place the rice in a large bowl and cover with cold water. Swirl the rice a few times, then pour off the water. Keep doing this, using several changes of water, until the water runs clear.
- Drain the rice well and transfer it to a pot or to a rice cooker. Add 2 cups of water. If using a rice cooker, lock the lid and cook according to the manufacturer’s instructions. If using a pot, bring the water to a boil, uncovered. Once boiling, reduce the heat to low and cover. Cook 15-20 minutes, or until the water is absorbed. Remove the pot from the heat and let sit, covered, 10 minutes to steam.
- In the meantime, combine the vinegar, sugar and salt in a small saucepan. Bring to a boil and cook until the sugar and salt are dissolved.
- Transfer the cooked rice to a large bowl. Drizzle the vinegar mixture over top. Using a rubber spatula or wooden paddle, fold and turn the rice until each grain is coated. Let cool.
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