Name: Sushi Rice in Rice Cooker
Prep time: 5 min
Cook time: 20 min
Total time: 35 min
Cuisine: Japanese
Ingredients: 2 cups sushi or short-grain rice (important for the right texture); 2 1/2 cups water (for cooking the rice); 1 tablespoon rice vinegar; 1 tablespoon sugar; 1 teaspoon salt

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Sushi Rice in Rice Cooker

Making perfect sushi rice at home is easy, especially with a rice cooker! This method ensures that the rice is tender, sticky, and has just the right amount of seasoning. The rice cooker does all the work for you, leaving you with perfectly cooked sushi rice that’s ready to be used for sushi rolls, bowls, or other dishes that require delicious, seasoned rice.

Why You’ll Love This Recipe

I love this recipe because it takes the guesswork out of making sushi rice. The rice cooker does the hard part of cooking the rice, and all you have to do is season it with a simple vinegar mixture. It’s an easy and hands-off way to make perfectly sticky sushi rice that’s the perfect foundation for all your sushi creations!

Ingredients

2 cups sushi or short-grain rice (important for the right texture)
2 1/2 cups water (for cooking the rice)
1 tablespoon rice vinegar
1 tablespoon sugar
1 teaspoon salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cook the Rice:

Rinse the Rice: Place the sushi rice in a fine mesh strainer and rinse it under cold water until the water runs clear. This helps remove excess starch and prevents the rice from being too sticky or gummy.
Add to Rice Cooker: Transfer the rinsed rice into the rice cooker and add 2 1/2 cups of water. Let the rice sit in the water for about 10-15 minutes before turning the rice cooker on. This step helps the rice absorb the water and cook evenly.
Cook the Rice: Start the rice cooker and let it cook according to the manufacturer’s instructions. Most rice cookers will automatically switch to “keep warm” once the rice is done. Let the rice sit in the rice cooker for another 10 minutes to allow it to fully steam.

Season the Rice:

Prepare the Seasoning: While the rice is cooking, combine the rice vinegar, sugar, and salt in a small bowl. Stir until the sugar and salt are completely dissolved. You can heat this mixture slightly in the microwave or on the stovetop if needed to help dissolve the sugar.
Season the Rice: Once the rice is cooked, transfer it to a large bowl (a wooden or plastic bowl works best, as it won’t react with the vinegar). Gently fold the vinegar mixture into the rice using a paddle or wooden spoon. Be careful not to mash the rice—just gently mix it to coat the grains evenly.
Cool the Rice: Spread the rice out in a thin layer to help it cool down quickly. Ideally, you want to let the rice come to room temperature before using it for sushi.

Servings and Timing

This recipe makes about 4 servings of sushi rice. Prep time is about 5 minutes, cooking time is about 20 minutes, and seasoning and cooling time takes another 10 minutes. The rice is ready in about 35 minutes.

Variations

I like to:

Add a small splash of sake or mirin to the vinegar mixture for extra depth of flavor.
Use brown rice or a brown rice blend for a more nutritious option, though the texture may differ slightly.
Add a small amount of kombu (dried seaweed) to the rice cooker while cooking for a subtle umami flavor.

Storage

Sushi rice is best used immediately after it cools to room temperature. However, if you have leftovers, store them in an airtight container in the refrigerator for up to 1-2 days. Reheat gently with a damp towel to restore some moisture, but note that the texture will be slightly different after refrigeration.

Sushi Rice in Rice Cooker

FAQs

Can I make sushi rice without a rice cooker?
Yes, you can use a regular pot or a pressure cooker. The key is to rinse the rice thoroughly and use the correct water-to-rice ratio.

Can I make sushi rice ahead of time?
Sushi rice is best used the same day it’s made, but you can prepare it a few hours in advance. Just be sure to let it cool to room temperature before covering it.

Can I use a different type of rice?
It’s best to use sushi rice or short-grain rice, as this type of rice has the right texture to hold together for sushi. Regular long-grain rice won’t work the same way.

Can I freeze sushi rice?
It’s not recommended to freeze sushi rice, as it may lose its texture when reheated.

Conclusion

Sushi Rice made in a rice cooker is a simple and foolproof way to get perfectly seasoned rice every time. With just a few ingredients and minimal effort, you can make sushi rice that’s ideal for sushi rolls, poke bowls, or any dish that needs a base of sticky, seasoned rice. This method takes the stress out of cooking rice and ensures your sushi always turns out delicious!

Sushi Rice in Rice Cooker

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Author: Sarah
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings
Category: Side Dish
Method: Cook
Cuisine: Japanese
Diet: Vegetarian

Ingredients

2 cups sushi or short-grain rice (important for the right texture)

2 1/2 cups water (for cooking the rice)

1 tablespoon rice vinegar

1 tablespoon sugar

1 teaspoon salt

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Instructions

Cook the Rice:
- Rinse the Rice: Place the sushi rice in a fine mesh strainer and rinse it under cold water until the water runs clear. This helps remove excess starch and prevents the rice from being too sticky or gummy.
- Add to Rice Cooker: Transfer the rinsed rice into the rice cooker and add 2 1/2 cups of water. Let the rice sit in the water for about 10-15 minutes before turning the rice cooker on. This step helps the rice absorb the water and cook evenly.
- Cook the Rice: Start the rice cooker and let it cook according to the manufacturer’s instructions. Most rice cookers will automatically switch to “keep warm” once the rice is done. Let the rice sit in the rice cooker for another 10 minutes to allow it to fully steam.
Season the Rice:
- Prepare the Seasoning: While the rice is cooking, combine the rice vinegar, sugar, and salt in a small bowl. Stir until the sugar and salt are completely dissolved. You can heat this mixture slightly in the microwave or on the stovetop if needed to help dissolve the sugar.
- Season the Rice: Once the rice is cooked, transfer it to a large bowl (a wooden or plastic bowl works best, as it won’t react with the vinegar). Gently fold the vinegar mixture into the rice using a paddle or wooden spoon. Be careful not to mash the rice—just gently mix it to coat the grains evenly.
- Cool the Rice: Spread the rice out in a thin layer to help it cool down quickly. Ideally, you want to let the rice come to room temperature before using it for sushi.