Quick and Easy Microwave Sushi Rice
Learn how to cook sushi rice in the microwave!
Editor's Note: Making sushi rice without a rice cooker is actually pretty easy! You can cook rice in the microwave fast and have sushi-ready rice in a matter of minutes. Make sure to follow the instructions below exactly to guarantee that you cook your rice fully and avoid any stray, tough grains that could make your sushi a little chewier than you would prefer. All you need is a microwave-safe bowl, saran wrap, and tin foil and you'll be on your way to making your own homemade sushi.
If you’re eager to get rolling or don’t have a rice cooker, this quick microwave method will produce tasty Sushi Rice in just around 45 minutes. Be sure to have plastic wrap and aluminum foil ready when the timer sounds so that the least amount of steam escapes before being tightly covered.
Makes6 cups (1¼ kg)
Preparation Time30 min
Cooking Time15 min
- 2 1/2 cups (500 g) short grain rice
- 2 1/2 cups (625 ml) water + 3 tablespoons
- 3/4 cup (185 ml) Sushi Rice Dressing (see below)
Your First Sushi Roll
Looking to learn how to make sushi at home? Start with one of the easiest and most popular rolls out there. This recipe for a California roll comes complete with detailed instructions on how to roll your sushi to perfection.
Check it out: California Rolls
Cover the rice with cool water in a medium bowl. Gently swish the rice in a circular motion with your hand, taking care not to break the grains apart. Pour the water off and repeat 3 times. Place the rice in a ﬁne mesh strainer and rinse it with cool water. The run oﬀ water should begin to look clear.
Pour the rice into a microwave-safe dish with a ﬂat bottom. Keep in mind that the rice will expand after steaming, so allow room for expansion. Spread the rice evenly in a dish, and then top with the measured water. Place the uncovered dish in the microwave and cook on high power for 15 minutes.
The dish may be very hot, so carefully remove it from the microwave with oven mitts. Place the dish on a heat safe surface and cover tightly with plastic wrap, followed by a layer of aluminum foil. Let the rice set covered for 10 minutes.
Dump the steamed rice onto a large, ﬂat cutting board. With a damp wooden spoon or paddle, gently “cut” the rice into pieces like a pie. Pour ¼ cup (65 ml) Sushi Rice Dressing over the rice and toss well. Continue adding the Sushi Rice Dressing in ¼ cup (65 ml) intervals to the rice, tossing well after each addition. Spread the rice into a thin layer and allow the rice to cool for 10 minutes. Gently ﬂip the rice over and allow it to cool 5 minutes. Place the rice in a large non-metal bowl or container and cover it with a damp, lint-free dish-cloth until it’s ready to use. Use the rice within 4 hours.
Sushi Rice Dressing Recipe
Nothing about this super potent dressing should tempt you to eat it on its own. Yet, when added to rice, it produces a delicious and perfectly seasoned rice. Double the recipe and use the leftovers as a base for marinated vegetable salads or reserve for your next sushi adventure.
Prep Time: 5 minutes
Makes about 1 cup (250 ml)
¾ cup (185 ml) rice vinegar
⅓ cup (70 g) turbinado sugar (raw sugar), ﬁnely ground
3 teaspoons sea salt
Mix together rice vinegar, turbinado sugar, and sea salt in a small non-metal bowl. Whisk it Vigorously for about 2 minutes or until most of the turbinado sugar and sea salt has dissolved. Set it aside until ready for use. If doubling the batch, store remainders tightly covered in a refrigerator for up to 6 weeks. Allow mixture to reach room temperature before use.
More Sushi Recipes from Cookstr.com
Check out some of our favorite, traditional sushi recipes here at Cookstr.
1. Sashimi Napolean
2. Raw Yellowtail with Calamansi and Vinegar
3. King Crab Dynamite Roll
4. Eel and Avocado Thick Roll
5. Crabmeat with Wasabi Mayonnaise
6. Grilled Shiitake Sushi
Read NextCold Noodles with Sesame Sauce
Copyright 2012 Marisa Baggett