Sushi Rice in a Multicooker
Proper sushi rice in a multicooker: simple and fast. Lots of people love sushi and often eat out or order it in. But it turns out you can make sushi at home — it's not at all hard, and it doesn't cost much time or money, especially if you cook the sushi rice in a multicooker.
Snezhana
Recipe author
Sushi Rice in a Multicooker
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 9 %
3 g
Fats 0 %
0 g
Carbohydrates 91 %
32 g
145 kcal
GI:
0
/
90
/
10
- Gather the ingredients. Use short-grain rice or rice made specifically for sushi. Long-grain and parboiled rice won't work for sushi. Rinse the rice well until the water runs clear. Then cover it with the measured water and run the "Rice" or "Buckwheat" program on your multicooker for 20 minutes, depending on the brand and the programs it has. In that time the rice should cook through and the liquid evaporate. Make the seasoning for the rice: stir the sugar and salt into the rice vinegar until dissolved. Turn the rice out into a bowl. Pour the seasoning over it and fold it in gently with a wooden paddle so you don't mash the rice into mush. The rice should be sticky but not pasty. The sushi rice is ready — now you can move on to the fillings and shaping your sushi. Enjoy!
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Rice vinegar - 20 kcal/100g
- Short-grain rice - 330 kcal/100g
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