Maki Sushi Rice Rice Cooker
Master the art of perfect sushi rice with this simple yet authentic Maki Sushi Rice Rice Cooker recipe. Designed to take the guesswork out of preparing flawless short-grain sushi rice, this recipe leverages your rice cooker to achieve a consistently tender, sticky, and well-seasoned result every time. Featuring a delicate balance of rice vinegar, sugar, and salt, the sushi seasoning mixture enhances the rice's flavor while maintaining its signature glossy texture. With just a few easy steps—like rinsing the rice thoroughly and gently folding in the seasoning—you’ll create the ideal base for crafting delicious Maki rolls or your favorite sushi creations. Ready in under 40 minutes and perfect for beginners, this recipe is a must-try for home sushi enthusiasts!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Short-grain sushi rice
- 2 cups Water
- 4 tablespoons Rice vinegar
- 2 tablespoons Granulated sugar
- 1 teaspoon Salt
Instructions
Measure 2 cups of short-grain sushi rice into the bowl of a rice cooker.
Rinse the rice thoroughly under cold running water until the water runs clear. This removes excess starch and ensures the rice has the right texture.
Drain the rice well and add 2 cups of water directly into the rice cooker bowl.
Close the rice cooker lid and set it to the 'white rice' or equivalent cooking mode. Let the rice cook according to the rice cooker’s manual, which generally takes 20-30 minutes.
While the rice is cooking, prepare the sushi seasoning. In a small saucepan, combine 4 tablespoons of rice vinegar, 2 tablespoons of granulated sugar, and 1 teaspoon of salt.
Place the saucepan over low heat and stir until the sugar and salt are fully dissolved. Be careful not to boil the mixture. Remove from heat and let it cool to room temperature.
Once the rice is fully cooked, transfer it to a large wooden or glass mixing bowl. Avoid using a metal bowl as it may react with the vinegar mixture.
Gently drizzle the sushi vinegar mixture over the hot rice while simultaneously fluffing and folding the rice with a wooden spatula. Use a slicing motion to avoid mashing the grains.
Keep fanning the rice (optional) as you fold to help cool it quickly and give it a glossy sheen.
Cover the prepared sushi rice with a damp cloth to prevent it from drying out. It's now ready to be used for making Maki rolls or other sushi dishes. Enjoy!
Nutrition Facts
Calories |
615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.8 g | 1% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2378 mg | 103% | |
| Total Carbohydrate | 139.8 g | 51% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 25.4 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 69 mg | 5% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 140 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
