This is a recipe for use with rice cooker only.

shiny rice

Rice for sushi and other asian foods.

This recipe was handed down to me by my mother. If you make sushi vinegar to stock, as long as the sugar and salt have dissolved there's no need to let it rest for a day. If making the sushi vinegar on the spot for one batch of sushi rice (3 rice cooker cups' worth) you need 80 ml of rice vinegar, 2 to 3 tablespoons of sugar and 1 teaspoon of salt. The rice should be just the right sweetness. Microwave the sushi vinegar to dissolve the sugar and salt (about 20 seconds).Step 1: Cook the rice so that it's on the firm side.Step 3: Use the rice after it's cooled down a bit. If cooking 2 rice cooker cups, use 7 cm of konbu seaweed and 50 to 60 ml of sushi vinegar. While you should drain off the rice in a sieve before cooking it, it will still taste good if you just cook it right after rinsing it. It's fine to omit the kombu. Recipe by Yuuyuu0221

I've written this home-made sushi rice recipe down for my daughter.The trick is to cook the rice using less water than usual! When you add vinegar to the freshly cooked rice, it absorbs the vinegar and becomes soft.I use less water than the measurement marked on the rice cooker for making "hard rice". Add water until it's a little below the "hard rice" line. Recipe by Hiromanma

Easy sushi rice that taste's great by it's self or made into sushi rolls!

My husband and I both love vinegary sushi rice. I think we use twice the amount of vinegar that is normally used, but this is the standard in our house when we make sushi rice.When mixing the sushi vinegar into the rice, be careful not to knead the rice, or it will get too stickly. Use a cutting motion with your rice spatula to mix. If you evaporate the moisture quickly by fanning the rice, it will become nice and shiny. For 3 to 4 servings. Recipe by rokuro

I received some uni (sea urchin) as a gift, so I wented to get some sashimi fish in a hurry and made an instant (cutting corners) sushi rice. The next time I may challenge myself by making chirashi sushi and proper sushi rice. But this instant sushi rice is tasty enough if you're making a small amount. For 2 1/2 rice cooker cups worth. Recipe by momoco

My mother taught me how to make this sushi rice!! I think my mother's is the best. Recipe by m0RisAya

I made this light sushi rice with a slightly strong vinegar taste and some salt, so that it would go well in a hand roll.Use freshly cooked rice, which should be on the slightly harder side (use the same amount or 1 to 1.1 times the amount of rice). Recipe by ryueru