Maki Sushi Rice Rice Cooker Recipes

Steps:

• Put rice and water into rice cooker (put rice in first, then add water until the 3 mark on the cooker is reached). Push button to start cooking. When done, button will pop up and light change to "warm.".
• Let the rice sit in the cooker without opening the lid for about 15 minutes to complete steaming.
• Put rice into non-reactive bowl (glass, stainless steel, wood, etc -- ), pour sushi vinegar over rice and toss gently with rice paddle to mix vinegar into rice. Note: please be gentle so you do not mash the grains of rice. Also, each grain should have been coated with the vinegar and achieve a shinny sheen, add more as needed).
• Fan the rice to cool as you are mixing in the vinegar.
• Use in rolls, sushi or to accompany sashimi.

Steps:

• Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.
• Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
• Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi or sashimi.

Steps:

• Rinse the rice in a strainer or colander until the water runs clear. Combine with water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover and cook for 20 minutes. Rice should be tender and water should be absorbed. Cool until cool enough to handle.
• In a small saucepan, combine the rice vinegar, oil, sugar and salt. Cook over medium heat until the sugar dissolves. Cool, then stir into the cooked rice. When you pour this in to the rice it will seem very wet. Keep stirring and the rice will dry as it cools.

Steps:

• Bring water to a boil.
• Pour in rice and boil for one minute, uncovered.
• Cover and reduce heat to simmer.
• Simmer for 20 minutes.
• Let sit for 10 minutes, uncovered.
• Put into large non-metal bowl and cut in sushi vinegar with a wooden spatula.
• Let the rice cool further- one method is to spread the rice out on aluminum foil on a cookie sheet to cool.
• Use to roll your sushi!
• Yum!
• **SushiVinegar** Put vinegar, sugar and salt in a small saucepan and bring to a boil.
• Stir until dissolved and remove from heat.

Steps:

• Rinse the rice well under running water, put it in the bowl of your rice maker.
• Add the amount of water required by the rice maker. In mine, 2 1/2 cups of rice is 4 measures of the rice cooker "cup", so I fill up the bowl until the "4" marker on the side of the bowl.
• Put the rice cooker on "Cook".
• Meanwhile, mix up the dressing by combining all remaining ingredients. Stir well to dissolve the sugar and the salt.
• Once the rice cooker has finished cooking, let it sit on 'Heat' for 5 minutes.
• Take out the rice cooker bowl and sit it on a trivet on your benchtop. Grab a friend with a handheld fan or set up an electric fan a little way away from the bowl. Take the dressing and a small plastic rice paddle, and pour a little of the dressing in a spiral pattern over the rice (starting from the outside).
• Using the rice paddle, lightly stir/mix the rice while your friend fans the rice (or you have the fan on low). Continue in this fashion until all of the dressing is used, the rice is cool and glossy.

Steps:

• In a small saucepan, bring the milk, cream, rice and salt to a boil. Reduce the heat to low and stir. Cover and simmer gently until the rice is tender, stirring and scraping the bottom several times during cooking.
• Remove from the heat. Add the white chocolate and set aside for about 2 minutes. Stir until the chocolate is melted and evenly distributed. Let cool.
• Lay a sheet of plastic wrap on a damp countertop. Spread the rice on it, forming a (5 x 14-inch) rectangle, you may get 1 1/2 rolls depending on your rice choice.
• Arrange the fruit in a narrow strip lengthwise down the middle of the rectangle. Using the plastic wrap and working from the long sides, roll into a (14-inch) cylinder.
• Twist the ends of the plastic wrap. Refrigerate until very firm, about 3 hours (or about 30 minutes in the freezer).
• Place the grated chocolate on a sheet or plate.
• Remove the rolls from fridge and remove plastic wrap and roll them into the dark chocolate.
• cut into 1 inch pieces for the Maki look then plate with rice facing upward.
• take the schredded kiwi and place on plate as if it were wasabi and the sliced dates as if it were ginger.

Steps:

• Grate the carrots and zucchini but keep them separated. Mix the sesame oil, mirin and sesame seeds and drizzle 1/2 over the zucchini and 1/2 over the carrots. Toss until the veggies are coated. Set aside.
• Boil the cauliflower until very, very tender. Drain. Puree. Set aside.
• Place a sheet of nori on bamboo sushi roller mat or piece of plastic wrap. Place the grated carrot, zucchini, OR pureed cauliflower on about 1/2 of the nori sheet. Then lay out fillings of choice on top of the vegetables. Once filled, roll into a tube, seal edges with a bit of water and then slice each roll into 6 slices.
• Suggestions for combinations: Grated carrot w/ marinated shiitaki mushrooms, Grated zucchini and carrot w/ crab and avocado, Pureed cauliflower w/ salmon (I mix wasabi in with the cauliflower puree for extra flavour), Grated carrot w/ shrimps, zucchini, avocado and crab, Cauliflower puree w/ shiitaki mushroom and grated carrot, zucchini w/ smoked salmon and green onion.

Steps:

• The most important thing to get right when cooking sushi rice is the ratio of rice to water. It's better to use a volume measure rather than weighing. Use a cook's 250ml measuring cup if you have one, or a short glass, teacup or small mug. Once you've made one batch, you'll know how much cooked rice that measure makes - it should be about 2½ cups.
• Measure out 1 cup rice into a saucepan, rinse the rice, swirling it around the pan, then drain off the water. Try not to lose any of the rice. Add 1½ cups water (about 375ml).
• Bring the rice to a simmer quickly, put on a tight-fitting lid and reduce the heat to low. Cook for 13 mins - don't take the lid off.
• Check a couple of grains at the top - the rice should be just about cooked and the water evaporated. If not, continue to cook and check at 2 min intervals, each brand of rice will differ. Turn the heat off and leave the rice to stand with the lid on for 10 mins so all the moisture is absorbed. Add sushi rice seasoning, if you like, and serve.