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sushi rice made in bamboo steamer


foolproof way to cook short grain rice; no more burnt pans to clean up! the only special equipment needed is a bamboo steamer and two dish cloths. i've found that soaking the rice for 8+ hours works best.


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  • Carbohydrates: 403.1
  • Fats: 0.0
  • Dietary Fiber: 50.0
  • Minerals: 26.0
  • Proteins: 12.0
  • Vitamins: 0.0
  • Water: 30.0


  1. Measure out the amount of rice desired into a mesh colander
  2. Rinse the rice grains three times with cold water
  3. Pour the rice into a bowl and cover it with cold water
  4. Cover the bowl and allow the rice to soak for two to eight hours
  5. Take the lid and upper baskets off of the bamboo steamer
  6. Line the bottom basket with a clean damp cloth
  7. Drain the rice and pour the grains into the basket on top of the dish cloth
  8. Place another damp dish cloth on top of the grains
  9. Folding the corners towards the center
  10. Replace the lid on the basket
  11. Fill a wok about halfway with water and bring the water to a boil
  12. Place the bamboo steamer on the wok
  13. The steamer should not be immersed in the water
  14. Steam the rice for about 30 minutes
  15. Checking every 10 minutes during the cooking process to ensure that water has not evaporated and that the cloth has not dried out
  16. Check the rice for doneness after 15 minutes
  17. Adding more time if needed
  18. Being careful not to overcook
  19. Remove rice to a large bowl
  20. Slowly heat vinegar
  21. Mirin and sugar until very hot but not boiling
  22. Fold vinegar mixture into the hot rice
  23. Add enough so that the rice has a tart / sweet taste
  24. Rice should be shiny
  25. Not mushy
  26. Carefully clean inside rim of bowl with damp cloth
  27. Cover and let rest for 30 minutes before using

Step 21

Total Time in Minute 35

Ingredients Count 5

cooking sushi rice made in bamboo steamer

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Rice wine vinegar



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