Sushi rice in a rice cooker

Ingredients

• 2 supplied rice-cooker cups short-grain white rice (about 300 g)
• Water to the appropriate 2-cup sushi-rice line, or according to your manual
• 3 tablespoons unseasoned rice vinegar
• 1 tablespoon sugar
• ¾ teaspoon fine salt

Use the listed quantities. Rice-cooker cups are 180 ml; spoon measurements are standard measuring spoons.

Method

1. Rinse the rice in several changes of cool water, handling it gently. Drain in a sieve for 5 minutes.
2. Place rice in the cooker. Add water to the sushi-rice line for 2 supplied cups. If there is no sushi line, follow the manual’s short-grain white-rice instructions. Select sushi or the recommended white-rice cycle.
3. While it cooks, stir vinegar, sugar, and salt in a small bowl. Warm gently in the microwave in short bursts if needed to dissolve the sugar, without boiling.
4. Let the finished rice rest for 10 minutes with the lid closed. Transfer to a wide nonreactive bowl. Drizzle the seasoning evenly across the warm rice.
5. Use a paddle to cut and fold, lifting from underneath. Fan gently if desired. Stop once evenly seasoned, cover loosely with a clean damp towel, and use promptly once comfortably warm.