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This instructable will teach you how to make the perfect steamed sushi rice in your microwave!

Step 1: Gather Ingredients and Supplies

The first thing to do is to gather all the supplies and ingredients that you will need to make the rice.

Supplies:
Microwave Rice Cooker
You can get these any where really. I got mine at my local Asian food store for about $5USD.'
Rice Paddle
Generally comes with the cooker
Measuring Cup

Ingredients:
Sushi Grade Rice
Sushi grade rice works the best. The short grains stick together well after being cooked.
Water
What you cook rice with...
Seasoned Rice Vinegar
To season the rice

Step 2: Measureing the Rice.

The second step is to measure out the rice that you are going to use.

For the sake of this tutorial, and my stomach, I am using 1/2cup rice and for water I will use 3/4cup.

When making rice, be careful not to make too much. Using 1 cup of uncooked rice will make about 3 cups of rice when cooked.

Rice to Water Ratios
1/2 cup rice to 3/4cup water
1 cup rice to 1 1/4 water
2 cups rice to 2 1/2 water


After you have measured the rice, put in in the cooker. Do not put the measured water in just yet.

Step 3: Rinse the Rice

The 3rd part is rinse the rice.

Even though the bag of rice says that rinsing is not required, I still do it any way.

Once you have put the rice in the cooker, run some clean tap water onto it. Don't add too much, just enough to cover the rice.

Once the rice is covered, swirl the cooker around. You will notice that the water becomes cloudy and looks like weak milk.

Using a sieve or the cover for the cooker, carefully drain the water off of the rice.

Step 4: Add the Water and Let Sit.

Now that the rice is clean and drained, you can go ahead and add the measured water.

Again, since I used 1/2cup rice, I will use 3/4cup of water. For the ratios check out step 2.

After you add the water, put the cover on the cooker and let sit for 30 minutes. This lets the rice soak up some water so it can become sticky.

Step 5: Cook the Rice!

Now that you let the sit for 30 minutes, it is time to cook it!

Place the cooker in the microwave and set it to cook for 10 minutes.

After it finishes cooking for 10 minutes, you can leave the cooker in the microwave for another 10 minutes. This lets it cool for a few minutes while allowing the rice to absorb some of the steam.

Step 6: Seasoning and Eating!

After the additional 10 minutes is up, you can take the cooker out of the microwave. Be careful because it could be still hot.

Stir the rice around (fluff it) with the rice paddle. If you want you can mix in some seasoned rice vinegar to taste. For this, I used about a teaspoon of the vinegar.

Once you seasoned it, you are free to do what ever you want with it! Make sushi, onigiri, or what ever else you want!
<p>Further research is required to convince me on the use of <br>fortified rice. Who knows what else is sprayed during this fortification process. I will still eat mine washed, thank you. </p>
Does increasing the amount of rice cooked increase the cooking time?
yes , generally works like that , with most off the foods
Just an FYI. The reason you're not supposed to rinse rice is that it's been sprayed with vitamins. Sadly, when rice (and other grains) are milled the nutritious part goes to make animal feed, the tasty but not so nutritious part comes to us. In and around the 1930s this was found to be the cause of malnutrition in large parts of the population. School children were suffering from rickets and scurvy. So the government mandated that the vitamins had to be added back. With rice, this is done by simply spraying on a liquid vitamin solution. This is why rice, bread, milk, flour, and many other foods are called "vitamin enriched." It's the marketing department making virtue of necessity. Interesting world we live in, huh?
I just wrote the same thing (in not the same words, yours is a better explanation) then i see yours, glad I know someone else knows their rice history
Just to warn you, the reason they say don't rinse the white rice, is because it removes all the vitamins and minerals from the rice. During bleaching (from brown to white rice) It removes all of thoes from the rice. And so the companies spray them back on before packaging to still have it be considered a food staple. So rinsing your rise will only hurt ya! <br>
Forgot to add the pic!!
This is a perfect recipe thank you!! I followed it to the T and it worked perfectly. I tried to boil the sushi rice 2 days ago and it went terribly wrong but I bought a steamer and followed this easy peasy step to step and it came out perfect!! I added toasted sesame seed and black pepper to mine along with the vinegar and sugar and it's very tasty! (guys if you're going to toast the sesame, they burn easily so stay by the frying pan!)
ok thanks, that's nice but it doesn't make sense saying "10 minutes" if you don't tell us what temperature/Watt the microwaves should be tuned to, does it? I mean 10 minutes of microwave at 600 watt is not the same then at 1000 watt... thanks for the tutorial, anyway. enjoy the rice!
I totally quote, how much power do you set?
Typically, if they dont tell you what level to set it at, then its set to High/Full. They only tell you to set it to something else if you have to change it... My microwave doesnt even have a &quot;Power&quot; setting, its set to &quot;High&quot; automatically.
my teenager daughter always cook rice in teh microwave oven. For 2 cups of rice at 10 mins power at 80 degrees. at 8 mins stir the rice so that it will cook evenly. dont forget to lightly cover the bowl. so it take only 10 mins to cook the rice .My Microwave ia 1000watt.
I make my rice a lot simpler. Firstly, I just use a microwave-safe dish as a container. Then I add the rice along with 4 times as much water and some chicken broth/white vinegar. Nuke on high for 18 minutes. Perfection!
Thank you :) I like this instructable!
I appreciate any attempt to make rice even simpler than it already is, but you've taken a process that normally takes 20 minutes on the stove top and shortened it into 50 minutes...and it takes just as much water...and I only have to buy and store one more oversized pot in my kitchen. Is there an advantage to this method that you might have left out? Why would I want to do this?
I don't really think that there is really an advantage, and I never really thought about it until you mentioned it just now. I guess it is just an alternative to people who want to make the sticky sushi rice and don't have an electric rice cooker or a lot of space to cook in.
And then there are the people in really small apartments who don't have room for a cooktop but do have a microwave (my mother is one of those).
I'd rather have a toaster oven, i HATE microwaves.
thats an interesting instructable idea. how to make rice in a toaster oven!
I think you're right.... Sorta -- David never said it was more simple or better than another method... which, it really isn't unless you're like me and can't make rice to save your own life :p
I have made rice for 30 years and cannot express how easy it is. Back in the 70's I lived with a Vietnamese family. She showed me to rinse the rice; place the cup of rice into two cups of water in a pan; boil the rice in water for 2 minutes; reduce the heat to low; cover the pan and cook for 17 minutes. Perfect every time.
Step 3. Rinse the rice. My mom used to rinse the rice and I always wondered why. I asked my Cajun friend why people rinsed the rice and he told me it was because they used to get the rice straight from the field and had to wash the debris away prior to cooking now it comes in bags from the store and it is already rinsed. I have one of those rice cookers and I love it. Thanks for the tips.
It's to get rid of impurities, I always rinse once, no matter what brand. Don't rinse too much though because you may lose the starch (cloudy white stuff) that is required to cook it. you may also lose the vitamins in it as well. Thanks for the instructable!, was busy with the sushi ball one but had trouble with the rice, you really helped me out, thanks! :D
man - u waited 30 before - then cook for 10 and then another 10 . I can make rice much fatser then 50 min without the nooker.
Everyone's confusion at why someone would do this may be due to inexperience. Having bought two of these I now know that you cannot just put the it in the microwave and get positive results. Until you have used these little cookers you won't find out how they "almost" make good rice. Many of the first batches were not fully cooked or tasted overcooked when I tried to add a little water and cook them a little more. My guess is that the soaking of the rice probably increases the width of your acceptable rice window. Letting the rice soak in some of the steam after cooking probably also helps. Now maybe I can stop watching my rice like a hawk for 20 minutes over the stove. Even though it will take longer, I can be doing something else and not worrying about it overcooking. So I guess I am saying thanks for information.
This would have been great when I was in college apartments and with no stove =)<br/>I'm sure plenty will find this useful.<br/>
I really like this. We just moved house and dont have a decent hotplate, so we have to cook rice in the microwave. Thanks Daveizoid

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