Sushi rice
200 g sushi rice
300 ml water
Flavouring the rice
50 ml rice vinegar
2 tsp sugar
½ tsp salt
Sushi rice
Rinse the rice under cold running water until the water runs clear, then drain well. Put the rice and water into an ovenproof dish, place it on a wire shelf in the cold cooking space and cook at 100 °C for about 30 minutes using the steam mode. Put the sushi rice in a bowl.
Steaming 100 °C for 30 Mins
Flavouring the rice
Heat the rice vinegar, sugar and salt in a small saucepan, stirring until the sugar and salt have dissolved. Mix the vinegar solution into the warm rice.
Additional information
Created by
V-ZUG Ltd.
Created on
8/4/25