Maki Sushi Rice Rice Cooker Food

EASY SUSHI RICE (IN RICE COOKER)

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.

MAKI SUSHI RICE (RICE COOKER)

Steps:

• Rinse the rice well under running water, put it in the bowl of your rice maker.
• Add the amount of water required by the rice maker. In mine, 2 1/2 cups of rice is 4 measures of the rice cooker "cup", so I fill up the bowl until the "4" marker on the side of the bowl.
• Put the rice cooker on "Cook".
• Meanwhile, mix up the dressing by combining all remaining ingredients. Stir well to dissolve the sugar and the salt.
• Once the rice cooker has finished cooking, let it sit on 'Heat' for 5 minutes.
• Take out the rice cooker bowl and sit it on a trivet on your benchtop. Grab a friend with a handheld fan or set up an electric fan a little way away from the bowl. Take the dressing and a small plastic rice paddle, and pour a little of the dressing in a spiral pattern over the rice (starting from the outside).
• Using the rice paddle, lightly stir/mix the rice while your friend fans the rice (or you have the fan on low). Continue in this fashion until all of the dressing is used, the rice is cool and glossy.

SUSHI RICE

Steps:

• The most important thing to get right when cooking sushi rice is the ratio of rice to water. It's better to use a volume measure rather than weighing. Use a cook's 250ml measuring cup if you have one, or a short glass, teacup or small mug. Once you've made one batch, you'll know how much cooked rice that measure makes - it should be about 2½ cups.
• Measure out 1 cup rice into a saucepan, rinse the rice, swirling it around the pan, then drain off the water. Try not to lose any of the rice. Add 1½ cups water (about 375ml).
• Bring the rice to a simmer quickly, put on a tight-fitting lid and reduce the heat to low. Cook for 13 mins - don't take the lid off.
• Check a couple of grains at the top - the rice should be just about cooked and the water evaporated. If not, continue to cook and check at 2 min intervals, each brand of rice will differ. Turn the heat off and leave the rice to stand with the lid on for 10 mins so all the moisture is absorbed. Add sushi rice seasoning, if you like, and serve.

COOKED SWEET POTATO SUSHI ROLL RECIPE

Steps:

• Wash the rice and add it to the rice maker together with water. Cook according to the instruction.
• Once cooked, transfer the hot rice to a large bowl and let it cool down slightly. When it's still very warm, stir in the sushi vinegar.
• Lay out the bamboo mat with an optional piece of plastic wrap on top sticking.
• Cut off 1/3 of the nori seaweed sheet using kitchen scissors. Then place the remaining nori sheet towards the bottom of the mat, shinning side facing down.
• Take 3/4 cup of cooked rice and evenly spread over nori while leaving 1/2 inch at the top of the sheet. Wet your fingers in the vinegar water to spread the rice in a thin layer.
• Sprinkle sesame seeds on top of the rice, and then place sweet potato strips and avocado slices on top.
• Place the thumbs underneath the bamboo mat and lift the edge up and over the filling.
• Roll the bamboo mat away from you and press the rice and filling together. Use the bamboo mat to continue rolling until reaching the blank nori on the edge.
• Peeling the mat back away as you continue to roll, so that the nori can be rolled into a cylinder. Press the mat gently so that the roll won't fall apart when you cut it.
• Place the roll on a cutting board and use a long sharp knife to cut off the edges on each side. Then cut each roll into 8 pieces. Serve and enjoy!

SUSHI RICE

Steps:

• Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.
• Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
• Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi or sashimi.