Ingredients:

  • 500g sushi rice (Japonica or short-grain)
  • 550ml cold water
  • 75ml rice vinegar
  • 30g granulated sugar
  • 8g fine sea salt

Instructions:

  1. Place the 500g of sushi rice in a fine-mesh sieve. Rinse under cold running water, swirling manually, until the water runs completely clear to remove excess starch. Drain for 5 minutes.
  2. Transfer the rinsed rice and 550ml of cold water into the Cookeo bowl. Ensure the rice is level and fully submerged.
  3. Select 'Manual Mode' and 'Pressure Cooking'. Set the timer for 4 minutes and start the cycle.
  4. When the cooking cycle finishes, do not open the lid. Allow the rice to sit on 'Keep Warm' mode for 10 minutes to allow for a natural pressure release and steam redistribution.
  5. While the rice rests, whisk the rice vinegar, sugar, and salt in a small bowl until the solids are fully dissolved.
  6. Transfer the warm rice to a non-reactive (wooden or glass) bowl. Pour the vinegar mixture over the rice and use a spatula to gently fold the liquid into the grains using a cutting motion to avoid mashing.