Rice for sushi in the Cookeo

Rice for sushi in the Cookeo

Author: Sara Smith Prep Time: 20 minutes
Cook Time: 6 minutes Total Time: 36 minutes
Yield: 4 servings Category: Other Recipes Cuisine: Japanese Diet: Vegan

Ingredients

  • 300 g sushi rice or short grain rice
  • 360 ml water
  • 60 ml rice vinegar
  • 30 g granulated sugar
  • 10 g fine sea salt
  • 1 bay leaf or a small piece of kombu (optional)
  • A clean wooden spoon or rice paddle for folding
  • A wide bowl for cooling the rice
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Instructions

  1. Rinse the rice until the water runs clear, then soak it for 20 minutes.
  2. Drain and transfer the rice into the Cookeo pot, add 360 ml water, and optional bay leaf or kombu.
  3. Close the lid and set the Cookeo to high pressure; cook for 6 minutes.
  4. Let it rest for 10 minutes with the lid closed.
  5. Mix rice vinegar, sugar, and salt in a small bowl until sugar dissolves.
  6. Open the Cookeo, remove the bay leaf or kombu, and transfer rice to a wide bowl gently.
  7. Pour the vinegar mixture over the rice and fold gently with a wooden spoon or paddle, then let it cool to body temperature before using.

Notes

  1. Avoid rinsing only once. Properly rinse and soak the rice for the best texture.