Makisushiricericecooker Recipes

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:

• combine all ingredients in rice cooker.
• cook according to manufacturer instructions.
• when cooking time finished let it sit uncovered for 3 minutes or so to thicken.
• stir before serving.

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:

• 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.

Steps:

• Put washed rice, garlic, ginger, salt, chicken bouillon, and water in a rice cooker pot and mix well.
• Add chicken thigh to the pot skin-side down, and place the scallion over the chicken.
• Cook for 30 minutes, or until the rice and chicken are cooked through.
• For sauce, combine scallion, white sugar, sesame oil, grated garlic, grated ginger, soy sauce, vinegar, miso, and red chili flakes. Mix well.
• When the rice is ready, remove scallion and chicken. Stir the rice well to fluff it up and slice the chicken.
• Press cooked rice into a bowl to make a dome shape. Then turn the bowl upside down onto the serving plate.
• Serve the sliced chicken with cilantro, tomatoes, and lemon, and pour the sauce over to your preference.
• Enjoy!