Sushi Rice in Rice Cooker

Measure the rice using a scale or measuring cups. Transfer the rice into a strainer and rinse under running water. Use your hands to move the rice around gently to make sure all the grains are cleaned. Continue to rinse the rice until the water runs clear.

Transfer the rice into the rice chamber and add the filtered water over the rice. Distribute the rice so it's level with the water.

Close the lid and follow your rice cooker’s instructions. My rice cooker has a basic “rice” setting that I choose and press start. After the rice has finished cooking, I leave it in the chamber with the lid closed for about 5 minutes to allow the grains to soak up any excess moisture.

When your rice is finished cooking, add the ingredients of the rice seasoning in a microwave safe bowl and mix with a fork or spoon.

Cook in the microwave for 30 seconds and then stir to combine. If there are still granules of sugar or salt, continue to cook for another 15 seconds and stir again until it’s fully dissolved.

Pour water into the hangiri and swirl it around to make sure water coats all the wood inside. Pour any excess water out.

Transfer the rice into the hangiri and pour the rice seasoning over the rice evenly. If you don't have a hangiri, you can also use a large, shallow mixing bowl and a flat spatula in place of a rice paddle.

Take your rice paddle and gently slice into the rice at 45 degree angle to help move around the seasoning in the rice. Turn the hangiri counter clockwise as you continue to slice into the rice and mix the seasoning. DO not try to mush the rice together otherwise the rice will clump and become too sticky. You want to mix the rice thoroughly before it cools down.

After you’ve evenly coated the grains with the seasoning, cover the rice with a damp towel to prevent it from drying out. Use as soon as possible.