tbh i’ve pretty much decided that making sushi is bullshit and officially classified as ‘more trouble than its worth’. just get a takeaway imo.
We use sushi rice in rice bowls/poke, so get through a fair bit.
As littleforts says, you need to wash it through a few times beforehand (I do it four times). I’ve never added anything but water to it to cook it though.
How much water is it telling you to put in?- mines a 1:1 rice to water ratio and it’s never been gloopy at all
I’m thinking about buying a 2nd rice cooker and maybe giving my current one away. It works just fine but is too big for doing a single (big) portion at a time, the ratio of crispy bottom rice to regular rice is off. But I’m still 100% team rice cooker
If you’re cooking short grain or sushi rice, getting one of these rice sieves for a couple of quid is well worth it
I go for 1:1:1
(1 cup of rice. 1 cup of water in washed and rinsed rice. 1 cup of water in the rice cooker.)
my cooker has markers on the side -i.e for 1 cup rice fill to here. I just have to go a bit lower than the line and it’s fine. especially for basmati, I assume my machine is designed for chinese rice and tastes (because it is chinese).
Glad to see this thread’s resurgence is due to the correct opinion that rice cookers are great rather than “mY SaUCepAN mEthOD iS sO EaSy tho!!!”
I do 2 cups rice + 2.5 cups water (+ 1 tsp salt). Rinse and soak the rice well first. Also once it clicks to warm, leave it sitting there for a good time (maybe 30 mins) before fluffing up to get the nice separate grains. Good rice certainly makes a difference too.
Rice cooker is just doing the exact same thing as the saucepan but it beeps so you all think it’s magic.