AuthorLe-ThermiqueCategoryBasic, Main Dishes Rinse the rice
An essential first step! Place the rice in a colander and give it a good long rinse with cold water until the water runs clear and is no longer murky, then drain off any extra water.
Prepare seasoning mixture
- Place the sushi vinegar, sugar and salt into the mixing jar to cook until the sugar and salt have dissolved
- Setting: Timer: 2 Minutes / Speed 1 / Temperature : 110°C
- Set-asides
Cook the rice
- Place the rice into the simmering basket
- Add 1600ml water into the mixing jar
- Place the simmering basket with rice into the mixing jar to cook. Notes: Water level must be same as the rice.
- Select preset mode R - STEAM and run the auto setting : Timer: 20 Minutes / Temperature : 120°C
- Transfer cooked rice to a sushi oke (also called hangiri) , a baking sheet lined with parchment paper or a large big bowl
- Drizzle it evenly with the sushi vinegar.
- Then use the spatula to very gently fold the rice until the vinegar is evenly mixed in and some of the initial steam has escaped.
- Cover the mixing bowl with a damp towel so that it is touching the surface of the rice, which will help prevent the rice from drying out. Let the rice cool on the counter (or in the refrigerator) until it nearly reaches room temperature.
- Use the rice immediately , or transfer to an airtight food storage container and refrigerate for up to 3 days.
Servings 2
- Amount Per Serving
- Calories 157
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0g
- Cholesterol 0mg
- Sodium 1460mg61%
- Potassium 8mg1%
- Total Carbohydrate 37.2g13%
- Dietary Fiber 0g
- Sugars 12g
- Protein 2.4g5%
- Calcium 2%
- Iron 0%
- Vitamin D 0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Rinse the rice
An essential first step! Place the rice in a colander and give it a good long rinse with cold water until the water runs clear and is no longer murky, then drain off any extra water.
Prepare seasoning mixture
- Place the sushi vinegar, sugar and salt into the mixing jar to cook until the sugar and salt have dissolved
- Setting: Timer: 2 Minutes / Speed 1 / Temperature : 110°C
- Set-asides
Cook the rice
- Place the rice into the simmering basket
- Add 1600ml water into the mixing jar
- Place the simmering basket with rice into the mixing jar to cook. Notes: Water level must be same as the rice.
- Select preset mode R - STEAM and run the auto setting : Timer: 20 Minutes / Temperature : 120°C
- Transfer cooked rice to a sushi oke (also called hangiri) , a baking sheet lined with parchment paper or a large big bowl
- Drizzle it evenly with the sushi vinegar.
- Then use the spatula to very gently fold the rice until the vinegar is evenly mixed in and some of the initial steam has escaped.
- Cover the mixing bowl with a damp towel so that it is touching the surface of the rice, which will help prevent the rice from drying out. Let the rice cool on the counter (or in the refrigerator) until it nearly reaches room temperature.
- Use the rice immediately , or transfer to an airtight food storage container and refrigerate for up to 3 days.