How Long Do You Cook Sushi Rice?

Wash the rice a few times or until the washing water becomes clear.

How long does it take sushi to cook?

Read on to find out how long it takes to make sushi and learn some helpful tips on preparation. What is this? 2 How Long Does It Take to Make Sushi?

How Long Does It Take to Make Sushi?

Number of People	Amount of Sushi	Time to Prepare
2	12-16	40-50
4	24-32	50-60
8	48-64	Slightly over an hour
12	72-96	Over one and a half hours

How do you know when sushi rice is done?

How do I know when the sushi rice is perfectly cooked? Sushi rice is cooked using an absorption method, meaning that you’ll need to measure both the rice and water and cook it with a lid on for a set amount of time. When this time is up, the rice should have absorbed all of the water.

How long does it take to cook Japanese rice?

Bring the rice to the boil over medium heat. Once boiling, reduce the heat to low and simmer for approximately 12 minutes. Keep the lid on until the rice is cooked. Turn the heat off and let the rice stand for 10 minutes to steam with the lid on.

How long does sushi rice have to sit?

You can keep your sushi rice at room temperature for up to six hours before you eat. If you refrigerate the rice, it could become gummy. So, be wary of keeping it in there for too long. Once your rice is ready, you can begin preparing your must-try sushi rolls.

Should sushi rice be hot or cold?

Sushi rice that is “perfect” is neither hot nor cold! Instead, it should be relatively cool, ideally room temperature. In this article, I’ll discuss the best temperature of sushi rice to make sushi.

Can you make sushi rice with jasmine rice?

That being said, can you use jasmine rice for sushi? No, if you wish to make authentic Japanese sushi, jasmine rice may not be the best choice. Jasmine rice is long-grain rice and doesn’t contain enough starch to hold it together into a sushi roll.

How healthy is sushi rice?

Pros. Sushi rice is virtually fat-free, and a typical sushi meal is low in both overall fat content and calorific value. Sushi rice prepared without frying or the addition of mayonnaise is naturally a low-calorie option.

How do you cook Nishiki rice?

Cooking directions: Combine 1-1/2 cups rice and 2 cups water in medium saucepan. Bring to a soft boil. Reduce heat to low. Cover and simmer for 20 minutes, or until liquid is absorbed.

What is the ratio of water to sushi rice?

Cook the rice

You’ll use an even 1:1 ratio of rice to water (i.e. one cup of water per one cup of sushi rice).

How long do you boil rice?

In a medium saucepan over medium heat, bring water to a boil. Add rice, butter, and a large pinch of salt.
Bring pan back to a simmer then lower heat and cook, covered, 18 minutes, or until rice is tender and water is absorbed.
Remove from heat and let sit, covered, 5 minutes, then fluff with a fork and serve.

How long soak Japanese rice before cooking?

Part of the knack of cooking it well is to make sure that the water is infused into the very middle of each grain during the cooking process. Please cover the rice with water and let it soak before cooking it. Ideally, soak it for about 30 minutes in summer and an hour in winter.

How much water do I use for 2 cups of rice?

The Perfect Rice To Water Ratio. The water to rice ratio you should use will vary depending on various factors. However, if in doubt, a good rule of thumb when cooking rice on the stove is one and a half cups of water per cup of rice. This means that for two cups of rice, you would use three cups of water.

Do you cook sushi rice in the water it soaks in?

Soak the rice: As mentioned above, you are also welcome to soak the rice its cooking water for 20-30 minutes before cooking. This is said to give the rice extra time to moisten and cook more evenly. Customize the sushi vinegar: Feel free to adjust the amount of sugar and salt in the sushi vinegar, to taste.

Do I need to soak my sushi rice?

Once the rice has been washed, it needs to soak, so that it can absorb its own weight in water. This means the rice will cook evenly. Without soaking, you will end up with some grains of rice raw and some overcooked.

How much water do I need for 500g of sushi rice?

INGREDIENTS:

500g uncooked, matured Japanese or Californian short grain rice.
625ml cold water.
120ml sushi vinegar.
Handai (Wooden bowl)
Uchiwa (paper fan)

How long can I keep uncooked sushi rice?

– White rice Indefinite Indefinite Indefinite – Wild rice Indefinite Indefinite Indefinite – Arborio rice Indefinite Indefinite Indefinite – Jasmine rice Indefinite Indefinite Indefinite – Basmati rice Indefinite Indefinite Indefinite – Brown rice

Why does sushi rice need vinegar?

vinegar is always added to sushi rice. Rice vinegar, salt, and sugar are used to achieve the balance of sweet, salty, and sour flavors. You need mild-flavored rice vinegar, not another type of vinegar, otherwise, it will be too strong and the flavor will be bland.

How do you make easy sushi rice?

For the seasoning,heat the rice vinegar with the sugar and salt in a pot or microwave until fully dissolved.

Rinse the sushi rice thoroughly and cook it in a pot with a thick bottom (or rice cooker).

Once rice is ready,transfer to wooden or plastic container.

Pour seasoning evenly over rice and mix with a wooden spoon in a cutting motion.

How to Make Perfect Japanese Sushi Rice at Home


Nutrition Facts (per serving)
160	Calories
0g	Fat
36g	Carbs
2g	Protein

Full Nutrition Label Display Full Nutrition Label Hide Full Nutrition Label


Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	160
% Daily Value*
Total Fat 0g	0%
Saturated Fat 0g	0%
Cholesterol 0mg	0%
Sodium 358mg	16%
Total Carbohydrate 36g	13%
Dietary Fiber 0g	0%
Total Sugars 6g
Protein 2g
Vitamin C 0mg	0%
Calcium 6mg	0%
Iron 0mg	1%
Potassium 27mg	1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is generated using an ingredient database and should be regarded as an educated guess at this time. Sushi rice, which is short-grained rice that has been seasoned with vinegar and sugar, is required for the preparation of sushi. It’s critical that the rice is prepared correctly in order to produce tasty rice that will stay together nicely when cooked. In order for the rice to be coated with the vinegar-sugar combination, it must be soaked in water for at least an hour before steaming. If you want to prepare sushi rice, it’s ideal to use short- or medium-grain rice since it’s more starchy and round than the long-grain kind, which just won’t stay together well enough to hold the items in sushi together. Sushi rice is currently widely available in many supermarkets under the name ″sushi rice.″ You should make the quantity of seasoning specified in the recipe but only use half of it since there may be changes in strength and taste between different brands of rice vinegar, or if you want your sushi rice to be less seasoned than the recipe specifies. Taste it after you’ve combined it with the rice to see if you want to add any more. 1 teaspoon salt
3 1/4 cups water
1/3 cup rice vinegar
1/4 cup sake-mash vinegar or white wine vinegar, optional
3 tablespoons sugar
1/4 cup sake-mash vinegar or white wine vinegar, optional.

Assemble all of the materials
Place the rice in a large mixing basin and rinse it well by covering it with cold running water and gently moving it around with your fingers, if necessary. Carefully drain the water and repeat the rinsing process until the water is nearly clean.
30 minutes after draining the rice in a colander, leave it aside to cool.
Place the rice and water in a rice cooker and set the timer for 15 minutes. Allow the rice to soak in the water for at least 30 minutes before cooking.
Start the cooker and adjust the settings according to the manufacturer’s instructions. Allow the rice to steam for approximately 15 minutes after it has finished cooking.
Sushi vinegar is made by combining the rice vinegar, sake-mash vinegar (if used), sugar, and salt in a skillet over medium-high heat. Preheat the pan on a low heat until the sugar has completely dissolved. Remove from heat and set aside to cool.
Prepare a big dish or large bowl by spreading the hot steamed rice on top of it.
The rice should be immediately folded with a shamoji (rice spatula) or wooden spoon after the vinegar mixture has been sprinkled on top of it. Keep an eye out for rice that has been mashed.
While you’re mixing the sushi rice, use a portable paper fan to chill and eliminate any excess moisture from the rice.
This will give the sushi rice a gleaming appearance.
Using the sushi rice as soon as possible to create rolls with your favorite fillings is recommended.

What type of rice should I use?

Just as sushi has become increasingly popular, so too have the supplies for making it at home.
As a result, many grocery shops will stock a type of rice known as ″sushi rice,″ which may also be ordered online.
If you can’t locate it, try for short- or medium-grained rice; long-grained rice, as well as jasmine or basmati, will not work for creating sushi rice.
If you can’t find it, look for other types of rice.
Japanese rice has a greater moisture level than other types of rice, which makes it sticky and giving it a distinct feel that is ideal for preparing sushi.

Tip

In order to combine the rice and seasonings properly, a wooden bowl known as a sushi-oke should be used. Instead of a metal bowl, use a nonmetallic one to avoid any interaction between the rice vinegar and the metal.

Why is sushi rice seasoned?

″Sushi″ refers to rice rather than raw fish (the Japanese word for raw fish is ″sashimi″), and it literally translates as ″sour taste.″ Sushi is a popular dish in Japan.
Raw fish used to be kept in fermented rice, but the Japanese eventually switched to utilizing vinegar rice to increase the shelf life of the fish, and the rest is history.
It was discovered that the fish tasted wonderful when combined with the seasoned rice, and the combination evolved into what we now know as sushi today.
Rate This Recipe is a must-try.
This does not sit well with me.
It’s hardly the worst case scenario.

Yes, this will suffice.I’m a fan, and I’d suggest it.Amazing!

It’s fantastic!
Thank you for your feedback!

Sushi Rice and California Rolls Recipe

It is possible that this content contains affiliate links.
Please review my disclosure policy.
My personal favorite is the California roll.
However, although I am no fan of raw fish, I do enjoy my California rolls when they are prepared properly.
The combination of spicy mayo on top of them, as well as dipping them in a wasabi/soy sauce mixture, is very delicious.
Making sushi at home is also a relatively affordable endeavor.

You’ll be a pro in no time if you have the correct tools and follow this instruction.In my kitchen, it’s been a really interesting week.Keep your eyes peeled for the following week’s installment of Selyodka, Sushi, and everything else in between!;))).

I’m just a nutcase, like ‘das.
Because I’ve gotten several requests for a sushi tutorial over the years, and because I believe I make a pretty darn nice California roll, I’m publishing it here for you.
My hubby concurs with me.

Ingredients for Perfect Sushi Rice:

2 cups Japanese short or medium grain rice (or a combination of both) (such as Homai or California Calrose) 2 to 2 1/2 cups cold water* 5 tablespoons Sushi Vinegar (Make your own sushi vinegar by mixing the following three ingredients and dissolving them together over low heat on the stove, then allowing the mixture to cool): 2 to 2 1/2 cups cold water* 4 tablespoons of rice vinegar 2 tablespoons of sugar 2 teaspoons of salt (I used sea salt) * While using the stovetop rice cooking technique, use 2 cups water, and when using the rice maker method, use 2 1/2 cups water.
In a phone conversation with my favorite sushi restaurant, they informed me that they create their sushi with Homai (California Calrose) rice.
In order to avoid this, I went to the store and bought the same one.
It was just great!

Ingredients for California Roll:

A half pound (ps: the ″log″ shaped crab flesh is the easiest to deal with) imitation crab meat 1 avocado that is ripe but not yet soft Cucumber (about half a medium-sized cucumber) peeled and chopped into long julienne strips Nori Seaweed that has been toasted Sesame seeds that have been toasted A sushi rolling mat as well as plastic wrap to cover the mat are required.
Instead of a sushi mat, you might use parchment paper if you don’t have one.

Dips/Sauces for California roll:

Soy sauce is a type of condiment (regular or low sodium) Wasabi paste or wasabi powder are also options. To make spicy mayonnaise, use the following ingredients: Mayonnaise (about 1 tablespoon) and Sriracha spicy chili sauce (about 1 teaspoon) or to taste

How to Cook Perfect Sushi Rice (Rice Maker or Stove-top):

1.
Rinse the rice thoroughly with cold water until the water is clear.
Drain the water well.
If you have a rice machine (which is much more convenient!
), simply follow the manufacturer’s directions (add 2 cups rice and 2 1/2 cups water) (no salt necessary!) After you’ve finished cooking on the white rice option, you can skip to step 4.
2.

For the stovetop approach, follow these steps: Put the rice in a heavy sauce pan with 2 cups cold water and bring to a boil.Cover the pan securely with aluminum foil and cook over high heat until it comes to a boil.At this point, decrease the heat to medium and continue cooking until all of the water has been absorbed (7-8 min).

It is not necessary to remove the lid to inspect, but rather to wait for the bubbling to cease.
Once you hear a small hissing sound, drop the heat to extremely low and cook for an additional 6 minutes.
3.
Remove the pan from the heat and let it aside for 15 minutes, covered.
This is the most basic type of white rice that is served with Japanese dishes.

Remove the hot rice from the pan and place it in a big mixing basin, breaking it up to remove all of the hot clumps.5.Allow the rice to cool for a few minutes.When you’re ready to add the sushi vinegar, it should still be extremely warm.

Assembling your California Rolls:

1.
Before you use it, wrap it in plastic wrap (this makes it re-usable and eliminates the need to wash it!).
2.
2.
Split the nori pieces in half by folding them in half.
3.

Toast the sesame seeds over medium fire, stirring regularly, until they are golden in color, about 5 minutes.Prepare your vegetables and crab meat by slicing them.4.

Place a good handful of sushi rice on the half sheet of nori and spread evenly.
Spread the rice evenly across the whole surface of the nori using your Damp FINGER TIPS (keep your hands wet to prevent sticking).
5.
Turn the nori sheet with the rice covering over so that the rice is facing down (this way, your rice will be on the outside).
Place the fillings down the center of your nori sheet, lengthwise (don’t overfill or the roll will not close properly).

Starting with your mat to help hold the roll in place, begin rolling.Apply some pressure to the roll in order to make it tight.It will be tough to cut if the fabric is not tightly wound.As soon as the roll is finished, sprinkle the roll with toasted sesame seeds while it is still on the mat, allowing you to quickly turn it as you work.7.Before slicing, run your sharp knife through a moist paper towel to ensure that the rice does not stick as much.

Using a sharp knife, cut each roll in half lengthwise, then line the two pieces up and slice into 1-inch rings.
It has been my experience that cutting swiftly makes slicing simpler.
I learnt how to make sushi by reading Mom’s cooking textbook from her college days, doing a little trial-and-error, and picking up some techniques from Ree Drummond (such as using a wet knife and a plastic-wrapped sushi matt) among other sources.

Sushi Rice and California Rolls Recipe

Preparation time: one hour Preparation time: 20 minutes Time allotted: 1 hour and 20 minutes A guide on how to produce the ideal sushi rice as well as a recipe for authentic California rolls are included in this post.
Natasha of NatashasKitchen.com is a food blogger.
Medium level of ability Making it will cost you between $12 and $15.
California rolls, sushi rice, and other related terms American cuisine is served.
Main Course: This is the course you are looking for.
224.84 calories per serving (nine rolls)

Ingredients for Perfect Sushi Rice:

Sushi vinegar
2 cups Japanese short or medium grain rice
2 1/2 cups cold water
5 tablespoons soy sauce

Make your own sushi vinegar by combining the following 3 ingredients and dissolving them together over low heat on the stove, then let the mixture cool:

4 Tbsp Rice vinegar
2 Tbsp sugar
2 tsp salt, I used sea salt

Ingredients for California Rolls:

1/2 pound imitation crab meat (p.s. the ″log″ shaped crab flesh is the simplest to deal with)
1/2 pound imitation crab sauce
1 avocado that is ripe but not yet soft
Cucumber (half a medium-sized one, peeled and chopped into long julienne strips)
Nori seaweed that has been toasted
sesame seeds that have been toasted
A sushi rolling mat may be purchased for $2 at Cost Plus World Market. If you don’t have a sushi mat, you may make do with parchment paper instead.

For Dips/Sauces:

Soy sauce (normal or reduced sodium)
wasabi paste or powder
sesame oil
sesame seeds
For spicy mayonnaise, combine 1 tablespoon mayonnaise with 1 teaspoon Sriracha hot chili sauce (or to taste) in a small mixing bowl.

How to Cook Perfect Sushi Rice (Rice Maker and Stove-top versions): P.S. do not add salt while cooking rice.

The rice should be washed in cold water until the water flows clear. Drain the water well. If you have a rice maker (which is much simpler! ), follow the directions on the rice maker and cook the rice on the white rice setting before moving on to step 4.
Put the rice in a heavy sauce pan with 2 cups cold water and bring to a boil. Cover the pan securely with aluminum foil and cook over high heat until it comes to a boil. At this point, decrease the heat to medium and continue cooking until all of the water has been absorbed (7-8 min). It is not necessary to remove the lid to inspect, but rather to wait for the bubbling to cease.
Once you hear a tiny hissing sound, turn the heat down to very low and continue to cook for another 6 to 8 minutes. Remove the pan from the heat and let it aside for 15 minutes, covered. This is the most basic white rice that is used with Japanese dishes.
Transfer the hot rice to a large mixing basin and break it up to remove all of the hot clumps.
Allow the rice to cool down until it is only slightly warm, then whisk in your chilled sushi vinegar.

Assembling your California Rolls:

Using plastic wrap to wrap your sushi mat before using it will allow you to reuse it several times and eliminates the need for washing the mat.
To divide the nori pieces, fold them in half lengthwise.
Over medium fire, toast the sesame seeds, stirring regularly, until they are golden brown. Prepare your vegetables by slicing them.
Using a big handful of sushi rice, cover half of the nori sheet with nori sheets. Spread the rice evenly over the whole surface of the nori by using your Damp FINGER TIPS (keep your hands wet to prevent sticking).
Turn the nori sheet with the rice covering over so that the rice is facing down (this way, your rice will be on the outside). Make a cross in the center of your rice in the middle of the sheet and fill it with your fillings (don’t overfill or the roll won’t seal).
Begin rolling away from you, using your mat to firmly hold the roll in place as you move it away. Apply some pressure to the roll in order to make it tight. It will be tough to cut if the fabric is not tightly wound. To finish the roll, sprinkle it with toasted sesame seeds while it is still on the mat, so that you may easily flip it over.
Before you start slicing, run your sharp knife through a moist paper towel to ensure that the rice doesn’t stick as much. First, cut the roll in half lengthwise, then line the two sides up and slice even 1-inch rings from the center. It has been my experience that cutting swiftly makes slicing simpler.

Nutritional Values Sushi Rice and California Rolls Recipe Amount Per Serving Calories 224.84 Calories from Fat 32 percent Daily Value Amount Per Serving Calories 224.84 Calories from Fat 32 percent Daily Value * Total fat 3.56g5 percent Saturated fat 0.56g4 percent Saturated fat 3.56g5 percent Cholesterol 2.77 mg1 percent Sodium 665.99 mg29 percent Potassium 180.09 mg5 percent Carbohydrates 42.49 g14 g10 g Sugar 3.97 g4 g Protein 4.87 g ten percent of the total Vitamin A is 50.11 IU1 percent of the total.
Vitamin C 2.7mg3 percent Calcium 18.94mg2 percent Iron 0.5mg3 percent *Percent Daily Values are based on a 2000 calorie diet.
Calcium and iron are not included.

Natasha Kravchuk

Hello and welcome to my kitchen!
Natasha’s Kitchen is my personal blog, and I am the author of the book Natasha’s Kitchen Cookbook (since 2009).
My husband and I operate this site together, and we only share the recipes that have been tried and proven in our own homes with you.
Thank you for taking the time to visit!
We are overjoyed that you have arrived.
Continue reading more posts by Natasha.

How to make the perfect sushi rice

The most real sushi rice dish you’ll ever taste.
The most delicious sushi rice recipe, complete with step-by-step images and a video tutorial.
Additionally, a sushi rice amount calculator is now available online.
Plus, three pointers on how to cook it the way the Japanese do!
GO TO THE RECIPE AND PRINT THE RECIPE It has never been easier to learn how to create sushi rice at home!
With a mix of water, konbu, rice, and my recipe for sushi vinegar, you’ll have a hangiri full of sushi rice that’s ready to be used to build whatever sushi roll your heart desires in minutes.

Sushi rice is the fundamental building component for many Asian cuisines, including sushi variants and rice bowls, and is available in a variety of flavors.Making sushi rice (the proper method) can make or break a sushi roll in terms of everything from texture to flavor and everything in between!But don’t be concerned.

My recipe for real sushi rice will be shared with you in this post.

Why You Will Love Learning How To Make Sushi Rice

Making sushi at home may be a great deal of pleasure. If you acquire all of the materials for a variety of various varieties of sushi, you can even throw a sushi-making party for everyone. Everyone will be laughing and having a good time as they create memories. Then, at the conclusion of the process, you get to taste what you created. Don’t be intimidated or fearful of anything. Even while it may appear complex at first, learning certain tips and techniques can quickly reveal how simple it really is to do. This page not only has a recipe, but it will also include answers to any questions you may have, such as: What is the best type of rice to use for making sushi rice?
How do I prepare it?
What is the key to making a flawless bowl of sushi rice?

Along with my favorite sushi recipes, I’ll also be sharing cooking advice and substitute suggestions. Let’s get this party started!

What Is Sushi?

Sushi may imply many different things depending on where you are and what you are doing with it.
However, when sushi was initially introduced, it was intended to be a technique of preserving fish through the use of rice fermentation.
After the Muromachi era, the Japanese adopted the practice of eating preserved fish with rice.
What we call Sushi now is much different from what it was originally called.
During the Edo era, the Chinese character ″sushi″ (sushi) was employed as a phonetic equivalent to the Japanese word ″sushi.″ In addition, the term ″SUSHI″ is derived from the Japanese word Su-me-shi.
Later, the middle sound ″me″ was omitted, and the word ″su-shi″ was used instead.

Su is the Japanese word for vinegar, while (me)shi is the word for rice.As a result, sushi is made from vinegar rice!

Ingredients Needed To Make Sushi Rice

The rice is, without a doubt, the most constant component of practically all sushi rolls.
If this is done correctly, whatever form of sushi you prepare will be very excellent.
I’m going to share with you the best sushi rice recipe to ensure that your sushi is always the most tasty it possibly can be.
Note: To see the whole list of ingredients, go down to the bottom of this article and look at the recipe card.
Yummy!

What’s the best kind of rice to use to make sushi rice?

To prepare the best sushi rice, you must utilize the right type of rice for the job at hand.
In order to make sushi, you must utilize short-grain rice, particularly Japonica, known as ″Koshihikari.″ Rice with a long grain, such as Jasmine or Basmati, is not ideal since it is too dry to be used in sushi preparation.
Furthermore, they are not sticky enough to hold the sushi rolls in their original form after being folded.
Koshihikari rice may be purchased from a variety of sources, including Japanese grocery stores, supermarkets, and internet retailers.
Choose the correct sort of rice and cook it properly, and any homemade rice may be transformed into sushi rice that rivals that found in fine restaurants.

How do I make sushi vinegar?

Don’t forget to create the sushi vinegar before you start (Sushizu). This is really crucial! Rice vinegar, sugar, and salt are all you need to make this quick and simple condiment. This is what gives it such a distinct flavor and allows it all to come together as a whole. You may now use a bottle of pre-made sushi vinegar instead of making your own. However, with only the three components I stated above, you may simply produce your own sushi vinegar combination. For further information on how to prepare it, scroll down to the recipe card and follow the directions stated there. If you are unable to get rice vinegar, you can substitute the following: Champagne vinegar
\sWhite wine vinegar
\sApple cider vinegar

How much rice do I need to make for a whole sushi roll?

It might be tough to judge how much rice you will actually need to construct your favorite sushi roll at home, especially if you are not a sushi expert.
Sushi rolls are typically 8 inches (21 cm) long and 2 inches (5 cm) in diameter, with the length being the most common.
The size of a Nori seaweed sheet is what determines the length of the sheet.
Its normal size is 7.5 by 8 inches, which is the same size as the nori seaweed (19 x 21 cm).
Sushi rolls that you may get at a sushi takeout establishment are normally around a quarter of the size of a full-sized roll.
Preparation of sushi rice weights approximately 5 ounces per cup (240ml) (150g).

To produce a regular full-sized roll, you’ll need around 1.5 cups of pre-cooked sushi rice.The final prepared sushi rice comprises a blend of sushi vinegar and sesame oil.To further assist you, I have created a handy calculator that will allow you to figure out how much rice and other components you will need to construct a full-sized sushi roll (8 inches long).

How To Cook Rice For Sushi

So now that you’ve gathered all of the components for making sushi rice, let’s talk about how to prepare it! When it comes to making sushi rice, there are a few kitchen items that will make the process lot more efficient. Here are a few of my favorites that I’ve used throughout the years.

Rice Cooker

When I need to prepare rice, I generally turn to my Rice Cooker for assistance.
It cooks the rice uniformly and needs only the smallest amount of cleaning!
Even so, while using a rice cooker, it is vital to use a bit less water than you would normally for cooking the rice.
Because the rice will be blended with the vinegar mixture and will absorb it as well, you will require less water overall.
The cup that comes with the rice cooker should also not be used because they are all various sizes.
To ensure that the recipe is followed to the letter, use a standard measuring cup (240ml).

Alternatively, if you don’t have a rice cooker, you may read my post on ″how to make rice (the Japanese method).″ Sushi rice requires 10 percent less water than regular rice.Don’t forget to include a slice of Konbu as well (kelp).With the addition of konbu, the rice will have a faint scent, glossiness, and a strong umami flavor.

It’s very wonderful!

Wooden Tub

The Japanese wooden tubs known as ″Hangiri,″ ″Sushi-oke,″ and ″Handai″ are known by several names.
It is a small wooden tub with a flat bottom that is used to cook rice in Japan.
It is necessary to soak it in water before using it so that it does not absorb the vinegar from the rice and does not cause the rice to adhere to the inside of the tub.
Consider using a big mixing bowl instead of a bathtub if you do not have access to one of these types of bathtubs.
It is not recommended to use the rice cooker bowl, especially while mixing in the vinegar.
Because of the acidity of the vinegar, the rice cooker bowl will be damaged!

Japanese Fan

Japan’s ″Uchiwa″ fan is referred to by its name. Of course, it is not required to be of this nature. However, in order to make the rice shine, you’ll need something to swiftly chill the rice down while you’re mixing the vinegar into the rice mixture.

Tips To Avoid Mushy Sushi Rice

Have you ever tried to make sushi rice and ended up with a mushy mess of goo on your hands?
We’ve all been there at one point or another.
And it’s for that reason that I decided to provide this useful guide for you all.
It is critical to learn how to properly prepare sushi rice since mushy rice will not function in any way for sushi.
Follow these four suggestions to avert a disaster of this magnitude.

Make sure the rice is hot when you pour the vinegar on top so that the rice is lovely and sparkly after it’s finished cooking.
While mixing in the vinegar, do not stir or squash the rice
instead, ″cut″ the vinegar into the rice with a knife.
Make use of a fan to chill the rice as you ″cut″ the vinegar into it, resulting in a glossy finish.
Allow the rice to cool to room temperature before covering it with damp kitchen towels to prevent it from becoming dry. It should not be kept in the refrigerator.

Sushi Recipes To Make At Home Using Sushi Rice

Now that you’ve learned how to prepare sushi rice, it’s time to put it to use in some delicious sushi dishes! Sushi is such an important component of Japanese cuisine, and it is undoubtedly the most well-known and widely consumed Japanese dish. If you learn how to produce the ideal sushi rice, you will be able to effectively make any variety of sushi. Here are a few sushi varieties that I encourage you experiment with. If you want to learn more about sushi, check out this tutorial on sushi making! The following types of sushi are available: makizushi (rolled sushi), chirashizushi (scattered sushi), oshizushi (pressed sushi), Temaki zushi (hand-rolled sushi), Inari-zushi, Mehari-zushi, Temari-zushi (sushi balls), Sushi donuts, and Inari-zushi (hand-rolled sushi).

Stay Connected!

If you enjoy this recipe for sushi rice, please give it a star rating and leave a comment at the bottom of this page. Also, don’t forget to subscribe to my YouTube channel and follow me on Pinterest, Facebook, Twitter, and Instagram! By doing so, you may stay up to speed with all of the most recent developments on Chopstick Chronicles. Make sure you sign up for our weekly email so you don’t miss out on any new original and tasty Japanese recipes! The sign-up form is located on the right-hand side of the page. Japan’s hangiri (wooden tub)
a Japanese fan

Sushi Vinegar (Sushizu)

▢ 4 tbspRice vinegar
▢ 2 tbspsugar
▢ 2 tspsalt

Sushi Rice

Sushi rice is made using 2 cups uncooked sushi rice *1, 1.8 cups water, 1 strip of Kelp (about 5 cm/2inch) *2, or 1 teaspoon Konbu dashi powder.

Wash the rice a few times, or until the washing water is clear, before using it. After draining the washing water, add the rice to the rice cooker and turn it on.
Cook the rice according to the directions on the package, using the kepl strip and water. *3
Cook on medium heat, stirring constantly, until the sugar dissolves, the rice vinegar, sugar, and salt in a small saucepan to prepare the sushi vinegar while the rice is cooking.
Prepare the wooden tub by soaking it in water and wiping away excess water with a clean towel.
Once the rice has been cooked, remove the kelp strip (if you used one) from the rice and transfer the rice to the wooden tub with the kelp strip still attached. In a separate bowl, combine the sushi vinegar and whisk well to flavor the rice while fanning it to chill the rice.
While the rice is still hot, pour the sushi vinegar mixture over it
this will keep the rice from sticking together.
Turning and mixing the rice using a rice spatula (also known as a Shamoji) to flavor it while fanning it to cool it down is recommended.
When using the Japanese fan (known as Uchiwa), be careful not to crush the rice, but rather to cut it with the fan in a cutting motion.
Place a damp towel over all of the rice to prevent it from drying out.

*1 Use a standard measuring cup (240ml). To make more sushi rice, use the calculator in the post. *2 You can either use a powdered dashi or kelp strip. *3 If you use kelp, just pop it in. If you use powder, just add to the rice cooker. *4 Nutrition fact is for entire rice. This amount of sushi rice will make 4 full sized sushi rolls. Rice vinegar is the best to use for making sushi rice. That is what authentic Japanese recipe would use. If you are unable to get rice vinegar, it can be replaced by white vinegar but the flavour will be slightly different. Calories: 1623kcal | Carbohydrates: 360g | Protein: 27g | Fat: 2g | Saturated Fat: 1g | Sodium: 5115mg | Potassium: 310mg | Fiber: 11g | Sugar: 32g | Calcium: 303mg | Iron: 6mg Show me how you went on Instagram! Mention @chopstickchronicles

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Chicken Long Rice

Vermicelli noodles are used in the preparation of Chicken Long Rice, a traditional Hawaiian noodle meal prepared with chicken thighs, ginger, and green onions. It’s easy and comforting, making it a great side dish or basic main. This soupy noodle dish is a Hawaiian comfort food that is both warm and inviting.

What Is Chicken Long Rice?

Cooked with vermicelli noodles, chicken thighs, fresh ginger, and green onions, Chicken Long Rice is a Hawaiian noodle meal. It’s a basic side dish or simple meal that’s warm and clean. This soupy noodle dish is a Hawaiian comfort food that is both warm and inviting to sit on.

How Do You Eat Chicken Long Rice?

As a side dish to a classic Hawaiian dinner (such as that provided at Helena’s Hawaiian Food, depicted above), chicken long rice is commonly served.
Alternatively, you can consume a bigger piece as a full meal (something I do on a regular basis).
Hawaiian chicken long rice eateries, as well as several school cafeterias (where I’d return for double meals on those school days) may be found across the state of Hawaii.
Even better is handmade chicken long rice, which is very soothing when one is feeling under the weather.

Why Make Chicken Long Rice?

It’s simple (it’s a one-pot dish) and quite tasty.
This recipe is quite flexible and may be modified to your liking.
Do you want some more chicken?
Increase the amount of chicken.
Do you want it to be more gingery?
Increase the amount of ginger used.

It is customary to serve the meal in shallow bowls because there isn’t much liquid (the bean thread noodles soak it all up).However, some individuals want their soup to be more soupy, so feel free to add additional broth.Make chicken long rice the easy way by following these simple instructions!

Vermicelli Noodles

As a point of reference, I’ve included affiliate links below.
If you make a purchase after clicking on the links, I may receive a small compensation (at no additional cost to you).
After soaking the noodles in water for 15 minutes, you can proceed with the recipe.
After that, you drain them and set them away.
You’ll need vermicelli noodles for this recipe.
These noodles are also referred to as ″bean thread″ noodles or ″cellophane″ noodles.

Please see below for a link to the brand that we use at home; it’s far less expensive if purchased from an Asian store.

My Vermicelli Noodle Pick:

Vermicelli (Bean Thread / 8 Bundles)

Image courtesy of Amazon.com Look for the dried vermicelli noodles that are wrapped in a pink netting to make your purchase.
A bag contains eight bundles of material.
Two bundles are equal to one dish in my opinion.
We always have several packages of these noodles on hand since they are such a dependable pantry staple.
If you happen to be in Hawaii, several shops in Chinatown and most local markets should have these vermicelli noodles on hand for you to purchase (I often find them on sale at Longs Drugs or Foodland).

Chicken and Ginger

After that, pat the chicken thighs dry.
Salt and pepper both sides of the meat.
Increase the heat on the burner to medium-high.
In a deep pot, cook both sides (approximately 1 minute each side) until golden brown.
After you’ve added the sliced ginger, add the chicken broth and mix well.
Bring the water to a boil and cover the pan.

Reduce the heat to medium-low and continue to cook for 15 minutes, or until the chicken thighs are cooked through.Remove the chicken thighs from the oven and place them on a chopping board to cool.Once the chicken has cooled enough to handle, shred it into 1/4-inch-thick pieces and set it away for later.

Bring the broth back to a boil, then put in the drained vermicelli noodles and cook for another 2 minutes.
Cook for one minute (these noodles cook quickly), and the noodles should have absorbed the majority of the liquid by this time.
Then throw the shredded chicken back in, followed by the green onions that have been chopped.
Give everything a good swirl and cook for another 3-5 minutes, or until everything looks and tastes excellent!
There should be enough liquid so that the noodles are moist, but not so much that the soup is drinkable with a spoon.

Season with salt and pepper to taste (we occasionally add a splash of shoyu/soy sauce as well).

Time To Eat

Spoon into serving dishes and enjoy!
You may also prepare (or purchase) the customary side dishes that go with chicken long rice if you’re feeling very adventurous.
Consider dishes like as lomi lomi fish, lau lau, kalua pig, and luau stew.
Don’t forget the poi (though it’s probably best to acquire it from Helena’s Hawaiian Food or Yama’s Fish Market rather than making it yourself).
Onolicious to the extreme Check out the recipe below!

Instructions

Fill a large mixing bowl halfway with water and add the vermicelli noodles. Allow for 15 minutes of soaking. Drain the water and set it aside. Season the chicken thighs with salt and pepper to taste. Brown both sides of the chicken breasts in a large pot over medium-high heat (approximately a minute each side).
Add the ginger slices to the pan and mix well. Add the chicken broth to the pan and bring to a boil. Allow for 15 minutes of simmering time, or until the chicken thighs are cooked through.
Take the chicken thighs out of the pan and set them aside. Allow it cool before slicing into 1/4-inch slices.
Re-bring the broth back to a rolling boil. Add in the vermicelli noodles that have been drained. Continue to cook for a minute.
Return the shredded chicken thighs to the pan. Add in the green onions that have been chopped. Cook for another 3-5 minutes, or until everything is well cooked, before spooning into serving dishes. Prepare and consume

Notes

Specifically, I sent a link to the brand of bean thread noodles that we use at home. You may purchase it online, however it is far less expensive if purchased from an Asian grocery. You can also find bean thread at most local stores in Hawaii, if you happen to be there.

The Best Sushi Rice Recipe – Sticky Rice for Sushi at Home

This Sushi Rice Recipe is extremely sticky and somewhat sweet, which makes it ideal for constructing your own sushi rolls or sashimi at home, as well as for preparing sashimi.
This delightfully sticky rice is simple to prepare and may be stored in the refrigerator for several days.
I’ll show you how to prepare sushi rice and share all of my methods and suggestions with you.
Don’t even consider disregarding tip3, despite the fact that you will make every effort….
Sushi is one of my all-time favorite foods, and I eat it every day.
That is a remark that I have made recently since I would have never considered myself to be a sushi enthusiast, but I have become utterly fascinated with it.

Now, the cost of a handmade sushi roll is what prevents me from eating it as frequently as I would want, but I’ve invested a significant amount of time in learning how to make my own at home, and I now make it on a regular basis!When it comes to making sushi or sashimi rolls at home, I exclusively use this recipe since the seasoning is right on and the end result is really sticky, which is essential for creating an excellent roll.There are a number of essential components to a good sushi rice recipe, and this one checks all of the boxes.

Don’t be scared to experiment with making your own sushi or sashimi; you’ll be surprised at how simple it is!

Is Sushi Rice Sticky Rice?

Sushirisu rice and sticky rice are two distinct types of grains that have distinctly different textures and tastes from one another.
Sushi rice is a small grain rice from Japan that, when correctly prepared, turns sticky and is used for sushi and sashimi rolls, among other things.
Sticky rice is a spherical grain that originates in Thailand and becomes incredibly sticky when cooked, making it a popular ingredient in sweets.

Why Sushi Rice Needs Vinegar?

If you didn’t season your sushi rice with rice vinegar, sugar, and kosher salt, you’d end up with a piece of sushi that was quite bland. Rice vinegar adds a slight tang to the dish, which is complemented by a dash of sweetness and salt for the perfect bite of sushi. The amount of vinegar needed isn’t excessive, but if you want the greatest taste sushi roll, don’t skimp on the vinegar.

How to Make Sticky Rice or Sushi Rice

Only sushi rice should be used. sushi rice is a type of short grain rice that is sticky because of the small grain structure of the rice. (This is the brand that I personally like.) It is not recommended that you use the typical long grain rice that you have in your pantry since your roll will not turn out properly. Not at all. Not to mention that the texture will be far too mushy if you don’t thoroughly rinse the uncooked sushi rice. Even though it may seem like an unusual or superfluous step, make sure to thoroughly rinse your rice until the water runs clean. People in a hurry often skip this stage, but if you do, you will end up with a rice paste rather than anything else. As the rice cools, it becomes sticky and mushy. Before using the finished rice, let it to come to room temperature before cooking with it. It is important not to speed this process since the final rice becomes more stickier as it cools. It is always possible to place your cooked sushi rice into a small pan and enable it to cool more quickly if you are in a hurry.

Why Sushi Rice is Sticky?

This short grain rice has a significant amount of starch, which is why it must be well rinsed before cooking, else you will end up with rice paste.Even after you have cleaned the sushi rice grain, additional starch is generated throughout the cooking process, and when the rice cools, the starches function as a great adhesive to hold the rice grains together.If you are new to sushi-making, you will need a Basic Sushi Making Kit, which I recommend because it is only a few dollars and includes everything you need.

There are more expensive and finer options available, but unless you have aspirations to become a sushi expert, this is a great option for the home cook.
Simply click on the image to download your own copy!
You’re looking for more Asian tastes, right?
You have to try this Thai Chicken Salad with Spicy Peanut Sauce if you like Thai food.

Do you have a need for something other than Sushi?
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Description

Sushi rice that is simple to produce, highly sticky, and great for making your own handmade sushi and sashimi is shown here. 2 C sushi rice
\s 2 C water, plus extra for washing
2 Tb rice vinegar
\s 2 Tb sugar
\s 1 Tb kosher salt

Rice should be cooked as follows: Place the rice in a strainer and rinse with clean water until the water runs clear. Make sure all of the grains are thoroughly washed with your hands. Place the washed rice in a medium-sized saucepan with the 2 cups of water and bring to a boil over high heat. Cook until the water begins to boil, then cover the pot and turn the heat down to the lowest setting possible. Cook for 15 minutes at a low heat. Once the rice has done cooking, take it from the heat, cover it with a lid, and let it aside for 10 minutes.
In a small microwave-safe cup, combine the vinegar, sugar, and kosher salt and microwave for 30 seconds until the sugar has dissolved. After the rice has been sitting for 10 minutes, thoroughly mix it with the seasoning liquid. Before using the rice, allow it to come to room temperature first. leftover rice may be kept fresh for up to a week in the refrigerator if stored in an airtight container.

Nutrition

14 cup
128 calories
1 gram sugar
207 milligrams sodium
9 g fat
2 g saturated fat
6 g monounsaturated fat
2 g trans fat
11 g carbohydrates
0 gram fiber
1 gram protein
cholesterol: 0 milligrams
0 mg sodium

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24 Best Rice Cooker Recipes (Surprising Dishes You Can Cook in Your Rice Cooker)

Home » Rice Cooker Recipes » The 24 Best Rice Cooker Recipes (Surprising Dishes You Can Cook in Your Rice Cooker) The date is April 17, 2021.It is possible that this content contains affiliate links.Please take the time to read my disclosure policy.

If you have a rice cooker at home, be sure to read on to learn about some unusual foods you can create with it by following the instructions below.
We’ve gathered 24 of the greatest rice cooker recipes, ranging from fried rice to curry rice and coconut rice.
Check them out!
But hold on a minute!

It doesn’t end there, either!
You may also use it to prepare other dishes such as mac and cheese or chili.
Still don’t think you’re good enough?
Desserts ranging from pancakes to rice pudding are also included on the menu!

What Else Can You Cook in a Rice Cooker?

This is your opportunity to discover what else you can cook in a rice cooker if you already possess one and haven’t used it for anything other than rice.Breakfast options include porridge and cinnamon apples, which may be prepared in advance.You can simply cook mac and cheese, chili, teriyaki shrimp and rice, or even yellow split pea dal in it for lunch or supper, but the greatest thing is that you can also make dessert in it!

From chocolate cake to rice pudding and so much more, there is something for everyone!

What Can You Add to Rice to Make it Flavorful?

There are several ways to enhance the flavor of rice; it all comes down to personal preference and what you’re in the mood for. Using only salt and pepper, you may make it more complex by adding spices and veggies, or be creative by adding parmesan cheese, garlic, onions, or soy sauce. It is entirely up to you!

Can You Cook Raw Meat in a Rice Cooker?

You can cook almost any sort of meat in a rice cooker, and it will taste delicious!There are only a few things to think about: what kind of meat are you preparing and how long will it take?Are you too using a rice cooker to prepare your rice?

How much time do you have on your hands?
It’s also important to remember that you don’t want the meat to come into contact with the bottom of the rice cooker, since this increases the risk of it sticking or burning.

Chinese Rice Cooker Recipes

There’s no need to stand over the stove to prepare your fried rice when you use the rice cooker. Simply combine all of the ingredients in your rice cooker and you’ll be on your way to a tasty fried rice meal in no time. Meal for Rice Cooker Chicken and Mushroom Rice: This is my absolute favorite rice cooker recipe. Warning! Following the completion of this recipe, there will be no going back! In the rice cooker, the chicken and mushrooms are marinated to perfection until they are cooked through. In addition, you may change the chicken with sausage, beef, or other veggies if you want.

Japanese Rice Cooker Recipes

Rice Cooker Teriyaki Shrimp and Rice: Be really honest with yourself here. Have you ever come across someone who doesn’t care for teriyaki sauce? Make careful to use raw shrimp in this recipe, either peeled or with the shell still on. Check out our Teriyaki Chicken Bowls if you want to cook teriyaki the old-fashioned manner.
Japanese Cheesecake in the Rice Cooker: It is considerably lighter than American-style cheesecake and is ideal for when you don’t want to use or have access to an oven. Japanese cheesecake is fluffy and tasty, and it is much lighter than American-style cheesecake.

Indian Rice Cooker Recipes

Curry Rice: This dish is so simple to prepare that you can put it in your rice cooker and get a few other things done while you wait. Make sure to top it off with a spray of oil, and you could even wrap it up in a tortilla for lunch. The key here is to use high-quality curry powder to guarantee that you get the most flavor out of your dish.
Coconut Rice: Some individuals claim that having a rice cooker altered their life
this recipe may be of assistance in that regard. Consider the rice to be done when it is fluffy, soft, and properly cooked. Rice, coconut milk, water, and salt are the only ingredients you’ll need. To take things up a level, throw some garlic in there.

Healthy Rice Cooker Recipes

So simple to make, you can put this in your rice cooker and get a few other things done while you wait for the rice to finish cooking! Make sure to finish it off with a drizzle of oil, and you can even wrap it up in a tortilla for lunch if you prefer. The key here is to use high-quality curry powder to guarantee that you get the most flavor out of your meal.
Those who have used a rice cooker have reported that it has improved their life
this recipe may be of assistance in that endeavor. Consider the rice to be finished when it is fluffy, soft, and properly cooked. All you’ll need is rice, coconut milk, water, and salt to make this dish! To take things up a notch, throw in some garlic.

Other Popular Rice Cooker Recipes

Forget about hanging about in the kitchen while creating this recipe — these rice cooker pancakes are both spectacular and massive in proportion! When baked, they turn out fluffy and are ideal for breakfast, Mother’s Day, Father’s Day, or just those mornings when you need a little bit extra.
Chocolate Cake in the Rice Cooker: If you’re familiar with Asian cuisine, you’re probably also aware with the usage of rice cookers, which are very common in the region. The rice cooker method will be used in this recipe, which will result in a moist chocolate cake instead of the traditional oven approach. What’s the best part? Because this dish is rather mess-free, your children can assist you with it.
Mac and cheese made in the rice cooker: Who doesn’t enjoy a good Mac & Cheese dish? In addition to cooking it in the microwave, here is another option: using a rice cooker. In this recipe, you will be able to make a thick and creamy mac and cheese in just 20 minutes, from start to end.
Cooking Pasta in a Rice Cooker: Are you fed up with squeezing the spaghetti and putting steam in your eyes? Draining the pasta will be a thing of the past after you try this recipe! To make sure your rice cooker can handle a specified amount of cooked pasta, open the lid and stir a few times, and make sure to cover the pasta with around 18-14 inches of water above it, are some suggestions.
Chili in the Rice Cooker: An electric rice cooker is not only handy, but it also makes making some of your favorite comfort foods a lot less difficult. For even greater convenience, omit the chopping of onions and garlic and use the powdered equivalents in place of fresh ones. Of course, you will need to adjust the recipe somewhat based on the type and size of rice cooker you have
Rice Cooker Spanish Chickpeas and Rice: Simply grab all of the ingredients, throw them into the rice cooker, push the button, and you’re done! You will not be able to make a mistake with this recipe! A wonderfully warm and delectable lunch will be ready in only 30 minutes for you.
Rice Pudding in the Rice Cooker: Only 4 ingredients are required! While you sit and enjoy your supper, this rice cooker rice pudding will be ready to serve as a dessert. Simply combine the long grain rice, milk, sugar, and vanilla extract in a rice cooker, stirring every 15-20 minutes or so.
Rice Cooker Bread (Rice Cooker Bread): When it comes to bread, the terms ″soft and fluffy″ are magical. Rice Cooker Japanese Bread is crusty on the exterior and sweet on the inside, thanks to the use of milk. The perfect addition to your morning meal or to serve alongside your favorite dips and spreads.

How to Make Rice in a Rice Cooker

Basmati rice is light and fluffy, and it is very wet. Are you in the mood for some delicious ethnic cuisine? It is possible to satisfy your hunger for basmati rice while also learning how to make the rice in the Indian and Pakistani styles. It is the most important aspect of this method because it consistently yields delightfully fluffy and moist basmati kernels.
Brown Rice: Is it fluffy brown rice or hard brown rice? Have you ever heard someone say something like that? Here’s your chance to do just that while also learning something new! This recipe is perfect if your rice cooker has a brown rice option
if not, simply follow the steps in the recipe below to produce a delicious and fluffy rice meal.
Sushi Rice: This is the quickest and most straightforward recipe you’ll discover for making sushi rice for your handmade sushi. The sushi rice and water are simply combined in the rice cooker to get things started.. If you really want to save time, you may buy the readymade rice vinegar and mix it while it’s cooking.
Mexican Rice: This recipe is a terrific side dish that doesn’t require much effort – simply put all of the ingredients in the rice cooker and forget about it until it’s time to serve it. Sticky Rice: This dish is loaded with ground pork, Chinese sausage, and shrimp and is a must-try! It’s also devoid of gluten! To make this dish simpler to cut the mushrooms, soak the rice for 2 hours and the mushrooms for the same length of time
this will make the process of cutting the mushrooms much easier.

Popular Rice Cooker Brands

Aroma Rice Cooker: Because of its versatility and durability, this rice cooker is one of the most popular brands on the market. Because of its stainless steel inner pot, it also ranks first on the list of the healthiest rice cookers. One of the most advantageous features of this rice cooker is that it can accommodate up to 20 cups of rice! You can steam veggies in this rice cooker, and it even has a feature that allows you to sauté and then simmer
Zojirushi Rice Cooker (Zojirushi Rice Cooker): Even though it’s on the more expensive side, if you’re searching for a rice cooker with greater functionality, this is the one! Those of you who consume rice on a regular basis will definitely appreciate this rice cooker! Professional rice at a reasonable price!

2 tablespoons soy sauce
1 tablespoon oyster sauce
2 teaspoons oil
1 cup frozen green peas
1 cup water
1 potato peeled (use a smaller potato so that it can be thoroughly cooked through)
2 tablespoons soy sauce
1 tablespoon oyster sauce
2 teaspoons oil
1 teaspoon salt to taste

Rinse the rice in cold water, gently swirling the grains between your fingers. After that, drain the water.
Place the rinsed rice in the rice cooker
set the rice cooker to ″high.″
Start with a peeled potato in the center of the rice cooker, and then add carrots and sausage to the rice cooker, along with onions and green peas.
Combine the soy sauce, oyster sauce, and oil
mix well.
Fill the container with 1 cup of water and seal the top.
Please select ″white rice″ (if it is an option), and
When the timer goes off, open the lid and use a spoon to break up the potato chunks. After that, carefully fold everything together in a large bowl. Make sure not to scratch the bottom of your rice cooker when using it.
Season with salt to your liking. Serve and t