Rice Cooker Sushi Rice
A nonmetallic container prevents interaction between the rice vinegar and any metallic surfaces. Traditionally, Japanese cooks use a flat-bottomed wooden mixing tub, called a sushi oke or hangiri, to mix sushi rice. The large mixing surface allows the hot rice to cool rapidly. A wide wooden salad bowl would also work.
Serves: 20Hands-on: 10 minutesTotal: 30 minutesDifficulty: Easy
- 2 cups Japanese sushi rice
- 3 cups cold water
- 1⁄2 cup rice vinegar
- 1⁄4 cup white sugar
- 1 tsp. salt
- Rinse rice well by gently swirling the rice in the cooker pot with 2 or 3 changes of cold water. Drain rice.
- Add the 3 cups cold water to the cooker pot. Place the pot back into the rice cooker, cover, and set to Cook. Time to cook varies with the type of rice cooker used.
- While the rice is being cooked, prepare the vinegar mixture in a pan on the stovetop. Add rice vinegar, sugar, and salt into the pan and mix well, until the sugar dissolves. Pour the vinegar mixture into a small bowl; set aside to cool.
- Spread the cooked rice into a large nonmetallic plate or bowl. Sprinkle the vinegar mixture over the rice and fold it into the rice with a plastic rice spatula in a spiral pattern, starting from the outside. Be careful not to smash the rice. Continue in this fashion until all of the vinegar is used.