Sushi Rice In A Rice Cooker Recipes
SUSHI RICE IN A RICE COOKER
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 2
Steps:
- Place rice in the rice-cooker liner. Add enough water to cover by 3 inches. Shake to release starch. Drain; and repeat process until water runs clear, 2 to 3 more times. Let rice rest for 10 minutes.
- Add 4 cups water (on the Zojirushi cooker this will come to the #4 line). Set liner into rice cooker, and close. Be sure that cooker is completely sealed. Start rice cooker.
- When rice cooker switches to "off" or "warm"position, after about 20 minutes, unplug cooker. Let rest 10 minutes, then fluff rice with a rice paddle. Let sit another 5 minutes, and serve.
EASY SUSHI RICE (IN RICE COOKER)
Make and share this Easy Sushi Rice (In Rice Cooker) recipe from Food.com.
Provided by Nado2003
Categories Rice
Time 35m
Yield 6 cups, 12 serving(s)
Number Of Ingredients 3
Steps:
- Put rice and water into rice cooker (put rice in first, then add water until the 3 mark on the cooker is reached). Push button to start cooking. When done, button will pop up and light change to "warm.".
- Let the rice sit in the cooker without opening the lid for about 15 minutes to complete steaming.
- Put rice into non-reactive bowl (glass, stainless steel, wood, etc -- ), pour sushi vinegar over rice and toss gently with rice paddle to mix vinegar into rice. Note: please be gentle so you do not mash the grains of rice. Also, each grain should have been coated with the vinegar and achieve a shinny sheen, add more as needed).
- Fan the rice to cool as you are mixing in the vinegar.
- Use in rolls, sushi or to accompany sashimi.
Nutrition Facts : Calories 175.5, Fat 0.3, SaturatedFat 0.1, Sodium 2.4, Carbohydrate 38.7, Fiber 0.7, Protein 3.2
20 BEST THINGS YOU CAN MAKE WITH A RICE COOKER
If you want a quick and delicious meal, look no further than these rice cooker recipes. From rice variations to soup to mac and cheese, the rice cooker does it all!
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a rice cooker dish in 30 minutes or less!
Nutrition Facts :
INSTANT POT® SUSHI RICE
Sushi rice made in your Instant Pot® ensures perfectly cooked grains with this simple method. I tested 4 different methods before deciding this was the best. Using the Manual function instead of the Rice setting gives the rice a tender bite, separated grains, yet still sticky to make compact sushi rolls. This recipe yields enough rice for 3 standard sushi rolls.
Provided by Buckwheat Queen
Categories World Cuisine Recipes Asian Japanese
Time 55m
Yield 6
Number Of Ingredients 7
Steps:
- Place rice in the insert of a multi-functional pressure cooker (such as Instant Pot®). Add enough water to cover and rinse rice, mixing it in a circular motion. Strain through a sieve. Repeat until water comes out clear, about 5 rinses total. Spread drained rice on a clean cloth to dry out for 10 to 15 minutes.
- Clean kombu gently with a damp towel but do not remove the white powder, which is important for the umami flavor.
- Break off a small piece of the kombu and put into a small saucepan. Add the rest of the kombu to the Instant Pot®. Add rice and 1 1/4 cups water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.
- Add rice wine, hon-mirin, sugar, and sea salt to the saucepan. Heat over low heat until sugar and salt have dissolved; do not boil.
- Release pressure using the natural-release method according to manufacturer's instructions, about 8 minutes. Release any additional pressure carefully using the quick-release method. Unlock and remove the lid.
- Gently scrape rice into a glass or ceramic bowl using a rice paddle; remove and discard kombu. Remove and discard the smaller kombo piece from the vinegar mixture. Sprinkle vinegar mixture over rice and cut it into the rice with the rice paddle. Stir in vinegar mixture until well incorporated and no lumps of rice remain. Allow to cool to room temperature. You can use a piece of cardboard to fan the rice and speed up cooling.
Nutrition Facts : Calories 145.7 calories, Carbohydrate 30.1 g, Fat 0.2 g, Fiber 0.9 g, Protein 2.4 g, Sodium 198.2 mg, Sugar 2.5 g
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- Rinse the rice with cold water in a large fine mesh strainer for 1-2 minutes, or until the water runs very clear. Drain well.
- See details in the notes below for how to cook the rice either on the stovetop, in a rice cooker, or in the Instant Pot.
- While the rice is cooking, heat the rice vinegar, sugar and sea salt together in a small saucepan over medium-high heat until the mixture nearly reaches a simmer. Remove from heat and whisk until the sugar has dissolved. (Alternately, you can just heat the mixture in the microwave if you prefer.)
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- Put the rice in a sieve(with holes small enough so the rice doesn't pass through) over a bowl and wash the rice with cold tap water.
- Use your hands to remove the excess starch off each grain of rice by using a gentle rubbing motion. If you scrub too hard you will break the rice, so don't be too rough.
- If you're using a rice cooker, add the rice to the bowl of the rice cooker and add cold water to just under the 2 cup line (you want the rice to be on the firm side as you'll be adding the seasoned vinegar after the rice is cooked). If you don't have a rice cooker, add the rice to a large heavy bottomed non-stick pot, then add 1 1/2 cups of cold water.
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- First, you need to wash and rinse the sushi rice thoroughly and keep them soaked in water for at least 30 minutes before putting in the rice cooker.
- Add 3 cups of water, 3 cups of sushi rice, and 1 tablespoon of salt in the rice cooker and let it cook for 25 minutes by selecting the white rice option or the sushi option if your rice cooker has it.
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