Why does a rice cooker cup measure differently than a regular cup?

Every rice cooker comes with its own measuring cup. While a standard US cup equals 240ml, a rice cooker cup equals 180ml. That's because the rice cooker cup is based on the daily serving of a rice typically consumed by a Japanese adult. So when you make rice in a rice cooker it's imperative that you use the cup it came with otherwise the measurement of water to rice will be off.

Can I use other types of rice?

It's not recommended. Stick with Japanese short-grain rice if you can. Jasmine rice, basmati, or other long-grain varieties won’t have the right stickiness or texture for sushi. If you absolutely need a substitute, medium-grain rice can work in a pinch, but the result won’t be quite the same.

Can I make sushi rice ahead of time?

It’s best fresh, but you can keep it at room temperature for a few hours covered.

The Secret to Perfect Sushi Rice

Name: How to Make Sushi Rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Japanese
Ingredients: 2 cups short grain Japanese rice such as sasanishiki or koshihikari – you must use the measuring cup that comes with your rice cooker as the measurements are a little different than a regular measuring cup.; Water; 1/4 cup plain rice vinegar; 2 tablespoons granulated sugar; 1 teaspoon salt; 1/4 teaspoon kombu dashi, or kombucha powder (optional)

How to Make Sushi Rice

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Learn how to make delicious sushi rice with this easy tutorial.

Author: Caroline Phelps
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 cups 1x
Category: Rice
Method: Rice cooker
Cuisine: Japanese
Diet: Gluten Free

Ingredients

Units Scale

2 cups short grain Japanese rice such as sasanishiki or koshihikari - you must use the measuring cup that comes with your rice cooker as the measurements are a little different than a regular measuring cup.
Water

Sushi Rice Seasoning

1/4 cup plain rice vinegar
2 tablespoons granulated sugar
1 teaspoon salt
1/4 teaspoon kombu dashi, or kombucha powder (optional)

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Instructions

Put the rice in a rice washing bowl and run cold water over it. Rinse the rice using your hand, in a swirling motion. Keep doing this until the water runs clear, and drain well. If you don’t have a rice washing bowl, put the rice in a medium size bowl and pour a little water in it. Wash the rice in a swirling motion to remove the excess starch and pour as much of the water out (don’t use the strainer yet). Repeat this step until the water runs clear and strain the rice through a sieve to drain all the water.
Transfer the rice to a rice cooker and add just enough water that it’s just under the 2 cup line. Close the lid and press start. If you are cooking Japanese rice on the stove, please follow the instructions from the post how to make Japanese rice.
Mix all the ingredients for the sushi rice seasoning. Keep stirring until the sugar has dissolved and set aside.
Fill a cup with tepid water and place your rice paddle in it. This is to prevent the rice from sticking to the rice paddle.
Wet the sushi oke (wooden tub) or a glass or plastic bowl with a little water or rice vinegar. This is to prevent the rice from sticking to the surface. Add the rice.
Spread the rice with the rice paddle and pour the vinegar mixture over it. Gently fold and slice the rice a few times until the vinegar mixture is evenly distributed and the rice is warm but cool enough to handle. Do not over mix as this will make the rice mushy! Just a few times is enough.
Cover with a kitchen towel. This prevents the rice from drying as it’s being used. Use within an hour.

Notes

How to store sushi rice: Let the sushi rice cool down to room temperature and transfer it to an airtight storage container. Refrigerate for up to 3-4 days.

Nutrition

Serving Size: 1/2 cup
Calories: 145
Sugar: 6.3g
Sodium: 581.4mg
Fat: 0.2g
Saturated Fat: 0.1g
Unsaturated Fat: 0.1g
Trans Fat: 0g
Carbohydrates: 32.9g
Fiber: 0g
Protein: 2.2g
Cholesterol: 0mg

Find it online: https://pickledplum.com/how-to-make-sushi-rice/