Easy Sushi Rice in Rice Cooker
Master the art of making perfect sushi rice with this incredibly simple recipe for Easy Sushi Rice in a Rice Cooker! With just a few staple ingredients—short-grain sushi rice, rice vinegar, sugar, and salt—you'll create the quintessential base for homemade sushi rolls, poke bowls, or onigiri. This recipe takes the guesswork out of cooking sushi rice by using a rice cooker for foolproof results every time. Enhanced with a lightly sweet and tangy seasoning blend, the rice boasts the ideal sticky texture and authentic flavor. Plus, with only 10 minutes of prep time, it's a quick and easy way to elevate your Japanese-inspired meals. Perfect for beginners and seasoned cooks alike, this dish ensures you’ll have restaurant-quality sushi rice at home!
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Ingredients
- 2 cups Short-grain sushi rice
- 2 cups Water
- 0.333 cup Rice vinegar
- 3 tablespoons Granulated sugar
- 1 teaspoon Salt
Directions
Step 1
Rinse the sushi rice thoroughly under cold water. Rinse until the water runs clear to remove excess starch. This step is essential for achieving the perfect rice texture.
Step 2
Transfer the rinsed rice to the rice cooker bowl and add 2 cups of water. Level the rice to ensure it cooks evenly.
Step 3
Place the lid on the rice cooker and set it to the 'Cook' setting according to your rice cooker’s instructions. The rice will take approximately 25–30 minutes to cook.
Step 4
While the rice is cooking, prepare the sushi seasoning. In a small saucepan, combine rice vinegar, sugar, and salt. Warm the mixture over low heat, stirring until the sugar and salt dissolve completely. Do not let it boil. Remove from heat and set aside to cool.
Step 5
Once the rice cooker finishes, allow the rice to rest for 10 minutes with the lid closed. This helps complete the steaming process.
Step 6
Transfer the cooked rice to a large, shallow bowl to cool. Gently fold the prepared sushi seasoning into the rice using a wooden spatula or rice paddle. Use a slicing motion to avoid crushing the grains.
Step 7
Spread the seasoned rice out in the bowl to help it cool faster. You can fan the rice gently to bring it to room temperature more quickly.
Step 8
The sushi rice is now ready to be used for sushi rolls, bowls, or any other dish. Keep covered with a damp towel if not using immediately to prevent it from drying out.
Nutrition Facts
| Serving size | (1002.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 662.9 |
| Total Fat 0.8g | 0% |
| Saturated Fat 0.4g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 2378.4mg | 0% |
| Total Carbohydrate 152.3g | 0% |
| Dietary Fiber 1.2g | 0% |
| Total Sugars 37.9g | |
| Protein 9.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 68.8mg | 0% |
| Iron 0.8mg | 0% |
| Potassium 140mg | 0% |
Source of Calories