Sushi Rice In A Rice Cooker Recipes

EASY SUSHI RICE (IN RICE COOKER)

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.

SUSHI RICE

Steps:

• Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.
• Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
• Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi or sashimi.

SUSHI RICE IN A RICE COOKER

Steps:

• Place rice in the rice-cooker liner. Add enough water to cover by 3 inches. Shake to release starch. Drain; and repeat process until water runs clear, 2 to 3 more times. Let rice rest for 10 minutes.
• Add 4 cups water (on the Zojirushi cooker this will come to the #4 line). Set liner into rice cooker, and close. Be sure that cooker is completely sealed. Start rice cooker.
• When rice cooker switches to "off" or "warm"position, after about 20 minutes, unplug cooker. Let rest 10 minutes, then fluff rice with a rice paddle. Let sit another 5 minutes, and serve.

PERFECT SUSHI RICE

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.

MAKI SUSHI RICE (RICE COOKER)

Steps:

• Rinse the rice well under running water, put it in the bowl of your rice maker.
• Add the amount of water required by the rice maker. In mine, 2 1/2 cups of rice is 4 measures of the rice cooker "cup", so I fill up the bowl until the "4" marker on the side of the bowl.
• Put the rice cooker on "Cook".
• Meanwhile, mix up the dressing by combining all remaining ingredients. Stir well to dissolve the sugar and the salt.
• Once the rice cooker has finished cooking, let it sit on 'Heat' for 5 minutes.
• Take out the rice cooker bowl and sit it on a trivet on your benchtop. Grab a friend with a handheld fan or set up an electric fan a little way away from the bowl. Take the dressing and a small plastic rice paddle, and pour a little of the dressing in a spiral pattern over the rice (starting from the outside).
• Using the rice paddle, lightly stir/mix the rice while your friend fans the rice (or you have the fan on low). Continue in this fashion until all of the dressing is used, the rice is cool and glossy.

INSTANT POT® SUSHI RICE

Steps:

• Place rice in the insert of a multi-functional pressure cooker (such as Instant Pot®). Add enough water to cover and rinse rice, mixing it in a circular motion. Strain through a sieve. Repeat until water comes out clear, about 5 rinses total. Spread drained rice on a clean cloth to dry out for 10 to 15 minutes.
• Clean kombu gently with a damp towel but do not remove the white powder, which is important for the umami flavor.
• Break off a small piece of the kombu and put into a small saucepan. Add the rest of the kombu to the Instant Pot®. Add rice and 1 1/4 cups water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.
• Add rice wine, hon-mirin, sugar, and sea salt to the saucepan. Heat over low heat until sugar and salt have dissolved; do not boil.
• Release pressure using the natural-release method according to manufacturer's instructions, about 8 minutes. Release any additional pressure carefully using the quick-release method. Unlock and remove the lid.
• Gently scrape rice into a glass or ceramic bowl using a rice paddle; remove and discard kombu. Remove and discard the smaller kombo piece from the vinegar mixture. Sprinkle vinegar mixture over rice and cut it into the rice with the rice paddle. Stir in vinegar mixture until well incorporated and no lumps of rice remain. Allow to cool to room temperature. You can use a piece of cardboard to fan the rice and speed up cooling.