How to make sushi rice in a rice cooker, to use for homemade sushi.
Ingredients
1.5cupssushi rice(I use Nishiki)
2cupsfiltered water
1/4cupseasoned rice vinegar(I use Marukan)
Instructions
Place the rice and water into a rice cooker. Cook according to the “white rice” setting on the cooker.
When the rice has finished cooking, evenly pour the seasoned vinegar all over the cooked grains. Toss everything around to further distribute the vinegar, taking care to be gentle, and not mash the grains, or they will become gluey.
I don’t wash the rice before cooking. I know some people are adamant about washing the grains beforehand, but the brand I use specifies to combine with the water as is. You can wash the grains if you prefer.Storing leftovers: Keep in an airtight container in the fridge for up to 3 days.Freezing: Store in an airtight container up to 2 months. To thaw, leave in the fridge overnight.Reheating: Microwave at 70% power in 30-second intervals until warm and fluffy. Make sure not to overdo it, or the grains will get hard and dry.