I like sushi. Do you? I go to a sushi restaurants or make it home at least once a month. Back in the days I didn’t know better, and I used to make sushi without rice cooker , which is possible but a bit harder. Nowadays, I simply put the sushi rice in the rice cooker, and I am ready to roll in no time. Here is my recipe for perfect sushi rice with rice cooker.

You Need:

Instructions for preparing sushi rice with rice cooker:

First thing you should always do, when preparing rice for sushi, is to wash it very good. In deep pot put two cups of uncooked Rice for Sushi. Fill up with water. Use your hand to mix the rice inside the water so it can wash well. Drain the cloudy water away and add fresh water. Repeat the process until the added water stays clear. It usually takes me between 3 and 5 times of filling and discarding water.

Cooking the Rice

I always cook my rice in Aroma Digital Rice Cooker. If you are using different brand of rice cooker, please follow your brand’s instruction.
Put the already washed sushi rice in the rice cooker. Add 2 cups (16 ounces) of water and press the “White Rice” button on your rice machine. After a brief moment the timer should start counting down 20 min.

Seasoning the Rice

One of the most important part, when preparing sushi rice, is seasoning it with vinegar. That is what going to make the difference between you serving sticky and sour sushi rice and simply cooked white rice.
To season your rice you would need to use 1/2 a cup (4 ounces) of Seasoned Rice Vinegar . Before adding the seasoned rice vinegar to the rice add 1/2 sheet of Dashi Kombu Dried Seaweed to the vinegar and leave for 10 min.

( You can also make your own seasoned rice vinegar by simply adding salt and sugar to regular rice vinegar. In our case for 4 ounces rice vinegar I would add 2tbsp. salt, 4 tbsp. sugar and 1/2 sheet of dashi kombu seaweed. Put the pot with rice vinegar, salt, sugar and seaweed over medium heat. Stir until the sugar is completely melted.)

Mixing and Resting

Pour the seasoned rice vinegar over the hot rice and begin to mix using wooden spoon. It’s important to mix carefully without squashing the rice. I use a technique that looks like cutting with a knife. Once you have mixed the rice well, wrap with towel and let it cool down at room temperature. Don’t chill it in the fridge.
Enjoy!