Sushi rice

200 g sushi rice

300 ml water

50 ml rice vinegar

2 tsp sugar

½ tsp salt

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

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.