Easiest sushi rice using a rice cooker

Watch this video and you will know why we use a rice cooker to cook sushi rice. It will show you how to cook rice perfectly in a rice cooker. English subtitles are available for you to turn on/off or to auto-translate to your own language, like Chinese, French, Spanish, Italian or Japanese etc.
For more traditional Asian recipes, visit at www.chinesecookingstudio.com/ .
how to cook sushi rice | how to cook rice in rice cooker | how to make rice in rice cooker | rice recipes | rice cooker sushi rice ratio | japanese sushi rice cooking | recipes for sushi rice | how to make sushi rice with rice cooker | sushi rice recipe | sushi rice recipe rice cooker | sushi rice recipe rice cooker | japanese sushi rice recipe | japanese sushi rice cooker | rice cooker sushi rice | rice cooker sushi rice recipe | rice cooker sushi rice time | rice cooker sushi rice water | rice cooker sushi rice

[@donnautsch536]

EASY PEEZY!!! Makes perfectly "sticky" sushi rice. Thanks for the video. Actually, I've used this exact same method to make rice cakes. Makes life soooo much easier!!

[@simonsay9794]

have you try those fancy rice cooker with the sushi setting yet? if u have, in your opinion is it worth getting just to make sushi rice? i was curious because i only have a rice cooker with the warm and cook setting.

[@MatrakenKEN]

Do you not need some sort of vinegar mixture for proper sushi rice?

[@AsianCookingStudio]

Thank you for watching. Yes, a mixture of vinegar, sugar and salt will be added after the rice is cooked and right before making the sushi.

[@Wanton110]

@@ChelitaR1 9 tbsp Rice Vinegar
6 tbsp Sugar
1 tbsp Salt
Always maintain 9:6:1 proportion

[@ZekeMask]

You should probably add those steps to a video called "making sushi rice. Just saying​@@AsianCookingStudio

[@troyrichards2914]

How to make sushi rice... make a video that doesn't include the ingredients to actually make sushi rice lol then call it how to make sushi rice. Nailed it

[@willrobbins2550]

Cry

[@ebisu8824]

Ingredients: Sushi Rice and Water "lol"
Nailed it.

[@giuseppeserra8863]

Devi sciacquare il riso molto di più. L'acqua dev'essere trasparente

[@AsianCookingStudio]

Thank you for your comment. Yes, you are correct, usually for rice-making, the water needs to be transparent to remove the starch. However, for sushi rice, we need some of the starch for the grains to stick together to keep the sushi roll from falling apart.