Maki Sushi Rice (Rice Cooker)
photo by Ingy1171
- Ready In:
- 25mins
- Ingredients:
- 5
- Yields:
-
10 rolls worths
ingredients
- 591.47 ml short-grain rice, sushi rice, such as koshikari.
- 100 ml rice vinegar
- 60 ml mirin
- 14.78 ml caster sugar
- 9.85 ml salt
directions
- 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.
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RECIPE SUBMITTED BY
I'm 28, married, and with two furkids-a cute cat, she's an Australian Mist called Kismet, and a chocolate labrador called Indiana Jones. Live in North West Sydney, and have all my life except for a short stint in Germany just after we were married. I am an engineer by degree, but have recently left a large telecommunications company to work in a small Veterinary hospital as a vet nurse.
I like camping and 4wding, fishing and horseriding, having parties and barbeques. We're ex-Scouts and still love to travel even if it's just a short break to the mountains, or to the wine regions. I love baking and experimenting with different cuisines. I wont cook things with too many ingredients, or that are too fiddly, or which take too long (or too expensive for that matter!). I'm a dab hand at modifying the 67c home brand packet cake.
My husband is Swiss-Australian, so I have a bit of that European influence as well, and try to reproduce our favourite Swiss recipes as accurately as possible. I am hopefully trying for my Swiss citizenship once I've studied up for my interview! We love travelling, and after visiting Vietnam in 2008 I'm obsessed with both the country and the cuisine, it's so varied and fresh and amazing!