Description
Quick and easy sushi rice made in the Cookeo, perfect for home sushi-making without the fuss.
Ingredients
Scale
- 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
Instructions
- Rinse the rice until the water runs clear, then soak it for 20 minutes.
- Drain and transfer the rice into the Cookeo pot, add 360 ml water, and optional bay leaf or kombu.
- Close the lid and set the Cookeo to high pressure; cook for 6 minutes.
- Let it rest for 10 minutes with the lid closed.
- Mix rice vinegar, sugar, and salt in a small bowl until sugar dissolves.
- Open the Cookeo, remove the bay leaf or kombu, and transfer rice to a wide bowl gently.
- 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
Avoid rinsing only once. Properly rinse and soak the rice for the best texture.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Category: Side Dish
- Method: Pressure Cooking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
Keywords: sushi rice, Cookeo recipe, easy sushi, Japanese cuisine, vegan rice