Today rolls and sushi are perhaps the most popular dish for those who strictly monitor their health, and simply consider themselves a gourmet.
Sushi is a Japanese dish with rice as the main ingredient.
The taste of the dish in general depends on whether it is cooked correctly. The easiest way is to cook rice for sushi in a slow cooker.
After all, a slow cooker is a miracle of technology, thanks to which every housewife saves time and effort.
Technology of cooking rice for sushi in a slow cooker
The most important aspect of making rice for sushi in a slow cooker is that you need to use special rice - Japanese. It is very sticky, so it does not crumble. If you don’t have such rice at hand, use regular round rice. The second requirement is sushi sauce. It includes standard sugar, salt, rice vinegar, but also products such as rice wine, kombu seaweed.
All professionals agree that rice for sushi must be washed at least five times, otherwise, its taste is not fully disclosed.
Rice should be washed only with cold water.
After the rice is washed, let it dry. It is advisable to put rice in a sieve to allow excess water to glass.
It is necessary to cook rice so that the proportions are 1 fifth of water per one part of rice.
Cooking rice for sushi in a slow cooker is a total of half an hour.
You can’t add any seasoning, spices, or even salt to cooked rice.
After the rice is ready, do not forget to let it stand in the multicooker for about 15 minutes.
Choosing the right rice for sushi in a slow cooker
In order not to make a mistake when cooking rice for sushi in a slow cooker, stock up on this product in special stores where there are departments selling everything you need for making sushi.
Closest to Japanese rice is ordinary round-grain. A long-grain sushi variety is an enemy, it practically does not boil, absorbs a small amount of water and does not stick, which is the main condition for preparing sushi.
Based on the foregoing, two conclusions can be drawn. The first - rice for sushi must be white. The second - rice grains should be round and opaque.
What rice should be obtained during cooking
Rice for sushi in a slow cooker should ultimately turn out to be boiling, sticky, airy. To give it a special aroma, kombu algae is added to the multicooker at the beginning of cooking, but when the water boils, it is pulled out.
Rice for sushi in a slow cooker: the correct mode and time
To get the rice in the right form, besides tasty and aromatic, you need to choose the right multicooker mode and the right proportions of rice and water. It is believed that the ideal option for 200 grams of rice is 250 ml of water.
Ingredients:
• Japanese or round rice
• water
Cooking:
We wash Japanese rice or round-grain five times under cold water.
We spread it on a sieve, slightly let it drain excess water, leave the rice to dry.
We send rice to the slow cooker, fill it with water, set the buckwheat multicooker mode. This program is suitable for cooking rice for sushi.
When the rice is ready, leave it under the closed cover of the multicooker for another 10 minutes.
Rice for sushi in a slow cooker: ten
This rice recipe is for ten servings of sushi. It is not so difficult to prepare, but with the right mode and sequence. The plus of the multicooker is that the rice will not burn and will steam up as it should.
Ingredients:
• a glass of Japanese rice
• one and a half glasses of water
• a stack of rice vinegar
• sugar
• salt
Cooking:
Pour Japanese rice or round-grain rice into a deep bowl, add water, leave for half an hour in a bowl.
After this, put the rice in a sieve, let the water drain a little. Put the dried rice in the multicooker bowl, pour water on one fifth, set the Extinguishing mode, but only 20 minutes.
After the rice is cooked, let it steam for about 20 minutes.
At this time, we begin to prepare the marinade. Add a pinch of sugar and salt to rice vinegar.
Pour the finished rice with the marinade. Thus, it absorbs this liquid.
Rice for sushi in a slow cooker: a pair of sauces in seasoning
In addition to standard rice vinegar, soy sauce is also included in the rice recipe, which gives sushi rice special piquancy. The multicooker mode is used either Rice or Buckwheat. If there are none on your appliance, set Baking for 10 minutes and stewing for 30 minutes.
Ingredients:
• a couple glasses of Japanese rice
• three glasses of water
• a couple of spoons of rice vinegar
• one spoonful of soy sauce
• ode a spoonful of salt
• one tablespoon of sugar
Cooking:
Rinse the rice five times in cold water.
After soaking the rice for half an hour. Use Japanese rice or round grain.
Put rice in a slow cooker, immediately fill with water. Preferably cold. Set the mode to Rice or Buckwheat. Time and temperature are set automatically.
While the rice is cooked, you can make the sauce.
In one bowl, mix salt, rice vinegar, soy sauce, sugar and heat a little.
When the rice is cooked, let it go for about 10 minutes with the lid closed.
After this, mix the sauce with rice, loosen everything well.
Rice is ready for sushi.
Sushi rice in a slow cooker: apple instead of rice
This sushi rice recipe uses apple instead of rice vinegar. This is due to the fact that it is not always possible to find rice vinegar in stores. It is believed that it is much softer than ordinary vinegar, so when using apple or wine vinegar, it is worth carefully dosing their amount.
Ingredients:
• a couple glasses of Japanese rice
• three glasses of water
• a pinch of salt
• half a spoon of soy sauce
• a couple of spoons of sugar
• one spoon of lemon juice
• a couple of spoons of apple cider vinegar
Cooking:
Rinse Japanese or round-grain rice well five to seven times. Water after the last washing of this cereal should be transparent.
Put the rice in the multicooker bowl, pour a little cool water.
On the multicooker, set the Baking mode, preferably for 10 minutes.
After the timer beeps, set another Extinguishing mode for 25 minutes.
While the rice is cooked, cook the marinade. In one container, mix sugar, soy sauce, salt, lemon juice, and finally add apple cider vinegar. Mix everything very well., Boil and let cool.
After the rice is ready, leave it in the slow cooker for a quarter of an hour.
Mix rice with marinade.
Sushi rice in a slow cooker: quick and easy
Rice vinegar is one of the essential ingredients of sushi rice, like rice or water itself. But it is important to consider its dosage. If you overdo it with vinegar, then the rice will turn out friable, and for sushi it will not work at all.
Ingredients:
• a pair of glasses of round-grain rice
• two and a half glasses of water
• a stack of rice vinegar
Cooking:
Rinse the rice well five times, wash until the water becomes clear.
Put rice in a slow cooker, immediately pour as cold water as possible for half an hour.
After that, set the multicooker mode - Buckwheat.
As soon as the timer signals the end of the program, open the lid and remove fig. Gently mix it with rice vinegar.
Sushi rice in a slow cooker: seaweed aromatherapy
Rice for sushi with the addition of algae turns out to be very aromatic and tasty, it is algae that give the rice a marine aroma that is ideal for sushi with fish.
Ingredients:
• a couple glasses of rice
• two and a half glasses of water
• a couple of spoons of soy sauce
• salt
• sugar
• lemon juice
• cube of noria seaweed
• a stack of rice vinegar
Cooking:
We wash the rice several times until the water is clear. After that, soak it for half an hour. We drain the water, put the rice on a sieve to remove the last excess water. Pour the rice ready for cooking into the multicooker bowl, fill it with water and set the Buckwheat mode. Do not forget to put a cube of nori seaweed, this will give the rice a touch of sea. But after the water boils, the cube must be pulled out.
We are preparing a gas station. Mix sugar, salt, half lemon juice and soy sauce in one bowl. We add rice vinegar last. Mix everything thoroughly.
After the timer signals the end of the program, we leave the rice in the slow cooker for another five minutes.
Rice has arrived, season it with pouring and gently mix with a wooden spoon.
Rice for sushi in a slow cooker: just add wine
For this sushi rice recipe, rice wine is used as one of the ingredients, which gives the rice not only flavor, but also softens the grains themselves, making them even more sticky and boiled.
Ingredients:
• a glass of rice
• one tablespoon of salt
• one spoon of rice wine
• three tablespoons rice vinegar
• a couple of spoons of sugar
Cooking
Rinse the rice under cold running water seven times.
Put it in the bowl of the multicooker and fill it with two and a half cups of water.
Set buckwheat mode. After the water has boiled, open the lid of the multicooker for a couple of minutes, close it again and cook further.
When the timer indicates that the rice is ready, leave it to go for ten minutes.
In a bowl, mix salt, rice wine, sugar and rice vinegar. Put on fire, wait until sugar and salt are fully dissolved.
Put the rice in the fill, wait until it absorbs all the contents.
Now start making sushi.
Tips and tricks for making rice for sushi in a slow cooker
Rice is cooked for no more than half an hour.
If you want rice to be more sticky, add less water.
The most optimal proportions are 1: 1.25.
Use only round rice, or special Japanese.
Real Japanese professionals wash the rice seven times under cold water, and then soak it for half an hour. It is believed that from this it becomes more tasty and healthy, all dust and starch is washed out of it.
