Sushi rice in a slow cooker

Preparing the ingredients. Rice should be taken round-grain or special for sushi. Long-grain and steamed for sushi is not suitable. Rice is thoroughly washed until the water is clear. Then we fill the rice with the necessary amount of water and put it on the "rice" or "buckwheat" program in a multivark for 20 minutes, depending on the company of the unit and the availability of programs. During this time, the rice should boil, the liquid evaporate. Prepare the rice sauce: mix sugar, salt with rice vinegar until dissolved. We put the rice in a bowl. Pour the sauce into the rice and gently mix with a wooden spatula so as not to mix the rice into the porridge. The rice should be sticky, but not mushy. Sushi rice is ready. You can go to the filling and the formation of sushi.
Bon appetit!