The Ultimate Rice Cooker Sushi Rice

I recently made salmon teriyaki with bok choy and wanted to elevate the dish to a new level by serving it with sushi rice rather than the traditional white or brown rice. The sweetness of the sushi rice paired beautifully with the delectable flavors of the salmon teriyaki and bok choy.

Rice Cooker Sushi Rice is effortless to make and complements many Asian dishes. I know I will be making this luscious rice soon again.

                                                The Ultimate Rice Cooker Sushi Rice

Ingredients

2 cups sushi rice

2 cups water

1/3 cup rice vinegar

3 tablespoons sugar

1 teaspoon fine sea salt

Directions

Place rice in a fine mesh strainer and rinse with cold water until the water runs clear. Drain off any excess water.

Place the rice and water in the bowl of the rice cooker, add water, and stir. Cook on white rice setting. Once done, let rice sit in rice cooker for 15-20 minutes to complete steaming.

In a small pan, combine rice vinegar, sugar, and salt. Cook until sugar and salt are dissolved. 

Pour the vinegar seasoning over the warm rice. With a spatula, mix and stir until the seasoning is distributed  evenly. 

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