In this easy recipe, we will teach you how to cook rice in a Rice Cooker and Saucepan, mix sushi rice and roll sushi. This recipe will give you 2 rolls of sushi (200g of uncooked rice).

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Ingredients

• 200g Short or Medium Grained Rice (uncooked)
• 256ml Water for Rice Cooker
• 296ml Water for Saucepan
• 70ml Sushi Su (Vinegar)
• 2-3 pieces of Yaki Nori (Seaweed)
• Fillings of your choice eg, fresh salmon, avocado

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Rice Method

Rice cooker

Cooking time: 30-40 minutes.

1. Rinse 200g of rice in the Rice Cooker pot under cold water and drain.
2. Add 256ml of cold water for cooking.
3. Place Rice Cooker pot back into the Rice Cooker and cook for approx. 30 to 40mins. (This may vary depending on your rice cooker).
4. After the rice is finished, allow the rice to sit in the pot with the lid open for another 15 mins.

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Stovetop

Cooking time: 30 minutes.

1. Rinse 200g of rice in the Saucepan under cold water and drain.
2. Add 296ml of cold water for cooking.
3. Cook the rice in medium heat and bring to boil while stirring occasionally.
4. Reduce heat and simmer with the Saucepan covered for about 15 mins.
5. Remove from heat and let the rice sit for another 15 mins in the saucepan.

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Mixing vinegar

1. Place cooked rice in a bowl and add sushi vinegar evenly. Mix the rice well.
2. Let the rice cool down for about 5-10 mins.

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Sushi rolling

Maki Roll

1. Place 1pc of Seaweed on the Sushi Roller (shiny side down).
2. Spread about 2 handfuls of the mixed rice evenly on the seaweed. Leaving about 1.5cm at the top and 0.5cm at the bottom.
3. Place the fresh ingredients in the centre of the rice.
4. Lift the edges of both the Sushi Roller and Seaweed nearest to you, bring over to meet the far edge of the rice.
5. Roll over to meet the far edge of Seaweed and gently but firmly press the sushi roller around the roll to shape it.
6. Remove mat and let the sushi roll sit for 5-10mins before cutting, this allows the moisture to be absorbed, sealing up the sushi, and for easy cutting.
7. Cut into 8-9 pieces

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California Roll

1. Place 1pc of Seaweed on the Sushi Roller.
2. Spread 2 handfuls of the mixed rice evenly on the seaweed, covering the entire piece.
3. Sprinkle a generous amount of roasted black or white sesame on the rice.
4. Place 1pc of Glad Wrap over the rice. Turn the seaweed with the rice and the Glad Wrap upside down.
5. Place the fresh ingredients in the centre of the seaweed.
6. Lift the edges of both the Sushi Roller and Seaweed nearest to you, and roll over to meet the far edge of the seaweed.
7. Gently but firmly press the Sushi Roller around the roll to shape it.
8. Remove Sushi Roller and cut the sushi roll with the Glad Wrap into 8-9 pieces.
9. Remove the Glad Wrap.