Recipe: How to make Sushi Rolls
I love Sushi rolls from time to time, but I don’t often eat raw fish. This is a follow-on article from 2019’s Perfect Sushi Rice from the Microwave. This article focuses on how to actually make sushi rolls with the filling of your choice. Remember, you aren’t limited to what a Sushi restaurant offers. Let your imagination run wild and fill your roll with whatever tickles your fancy, sweet or savory. Let’s explore.
Let’s Begin
To make relatively authentic sushi, you’ll need some basic ingredients. Let’s get these food basics out of the way first:
- Nori Sushi Seaweed Sheets
- Short grain sushi rice OR medium grain rice OR Jasmine OR Brown OR Purple / Black Rice (Fan Tuan)
- Seasoned Rice Vinegar (Mitsukan / Mizkan or similar)
- Rice Seasoning (Furikake)
- Kewpie Mayonnaise (or any mayo of your choice)
- Wasabi paste or Wasabi Powder
- Sriracha Hot Sauce (optional)
- Sesame Seed (optional)
- Soy Sauce
- Pickled Ginger (red, pink or beige)
For choices of proteins, it’s really your call. If you want to make raw sushi, you’ll need to head to a Japanese market for sushi grade raw fish. Many Japanese markets cut sushi grade fish into small packages suitable for making sushi or sashimi. If you’re avert to eating raw fish, you can use whatever proteins you like.
For cooked alternatives, I like adding strips of cooked chicken, stripped and cut cooked ground beef, quarter cut hot dogs, cooked fish sticks, breaded and cooked fish, cooked and stripped fried chicken fingers, fake crab legs, etc. You can also make a vegetable roll with cucumber or even various pickles. You can even mix and match.
Yes, you can make protein salads to include inside of a roll like crab leg salad, chicken salad or even ham salad. Salads like these make excellent sushi rolls. Just make sure not to use too much mayonnaise in the salad or it may become too runny. The salad needs to remain thick and spreadable.
I’ve personally made hot dogs rolls complete with a small amount of chili as a topping. I’ve made hamburger rolls with cheese, onion, lettuce, pickle, tomato, mayo with a dollop of relish, mustard or ketchup. Just make sure the ingredients are cut into strips to fit across the roll. Or, alternatively add a small amount as toppings to the top of the roll.
The choices for what goes into your roll is endless. As long as it’s not runny or liquid, you can spread it across the roll and roll it up. Don’t feel constrained to the limited ingredients offered by Sushi Restaurants. Go forth and make new rolls.
Tools Required
You’ll also need some tools:
- Sharp Knife
- Cutting board
- Bamboo Sushi mat (for shaping rolls)
- Rice Cooker with paddle
- Rice Washer strainer and bowl combo (Daiso)
- Vegetable Peeler (optional, for cucumbers)
- A small water spray bottle
Which Rice Cooker?
A quality rice cooker is a must to make any sushi. You can buy an electric one, use a stovetop pan or cook Sushi rice in a microwave. I personally prefer using the Microwave method because it’s set-it-and-forget-it AND you’ll get every last grain of rice out of it (zero waste). When cooked properly, there is no difference between the cooked rice quality using any of these cooking methods.
Unfortunately, cooking rice on the stovetop and, to a slightly lesser degree, an electric rice cooker, is likely to yield some rice loss due to sticking. Because the rice needs to retain a sticky quality, heating element based cookers will lose a small percentage of rice to some of it getting crusted onto the sides while cooking.
The microwave method doesn’t have this waste issue. A proper microwave rice cooker will yield 100% rice out with no sticky baked on mess. If you’re paying to buy expensive Sushi rice, why waste any of it?
If your rice cooker doesn’t come with a plastic or wooden rice paddle, you’ll need to locate one. If you’re concerned over microplastics, then a bamboo paddle might be your best choice. Keep in mind that microwave rice cookers will be plastic. So, again, if you’re concerned over microplastics, you might want to opt for cooking your rice on a stovetop or in an electric rice cooker using metal components.
Rice Types and Rinsing
Many sushi chefs swear by using only short grain Sushi rice. I’ve used all sorts of rices to make sushi and while Sushi rice generally works well, it has a very soft chew, is not aromatic and is also very glutinous (making it quite sticky). Sushi rice needs to be washed until the water runs clear, about 3-5 rinses before cooking. Sushi rice cooks in the same time and in the same proportions as any other rice. When cooked, it’ll be more sticky than medium grain rice.
Medium grain white rice can be used to make Sushi rice. This type of rice is firmer than sushi rice once cooked. It has definitive bite that can be felt. While short grain Sushi rice doesn’t have this bite, medium grain white rice does. And no, do not overcook medium grain rice thinking you can make it have a similar texture to sushi rice. The only thing that overcooking does is make the rice bad.
Basmati, Jasmine and other longer grain rices can be used to make sushi, but these are aromatic rices and impart an odor onto the roll. You may like the aromatic nature of these rices, but that odor may or may not work with the ingredients you wish to add to your roll, particularly the odor of the Nori seaweed once hydrated by the rice. Additionally, longer grain rices offer less glutinous features, making the rice more dry and less sticky.
When using less glutinous rices (medium grain, Basmati, Jasmine) for Sushi, you must rinse the rice exactly one time. Rinse the rice to remove any unnecessary extras once. Rinsing only once allows much of the loose rice starch to remain. You need this loose rice starch powder to allow the rice to hold together when placed into a Nori sheet or if you want to make Nigiri and form the rice into small balls. Rinsing more than once will rinse all of these starch away causing the rice to become fluffy, but not sticky. For sushi, you don’t want fluffy rice, you need sticky rice.
Brown rice is an odd beast. It takes longer to cook and has less overall loose starch. You can use it to make sushi, but you should rinse it as little as possible. You may still find it doesn’t clump or stick together as well as some white rices, though. If you have trouble keeping your brown rice together, you might need to include some extra rice flour (quarter teaspoon rice flour per cup of rice) to add some stickiness back into the rice. You won’t know you need the extra starch until after the rice has been cooked, though. I’m not a big fan of brown rice sushi, but if you like it, go for it.
Parboiled Rice or Instant Rice?
This addition is being added after the original article’s release to head off any questions about these “quick cook” types of rice. Parboiled rice is a type of rice that has been previously PARtially BOILED, hence the name. This type of rice is not useful for Sushi. Avoid using all varieties of parboiled rice for sushi. Because of it having been previously boiled, too much of the outer starch has already been boiled away, making it not at all sticky. You need a stickier type rice to use as Sushi rice because sticky rice sticks together on itself. This stickiness is what holds the sushi rolls together. Without this stickiness, the rolls will fall apart. Often, you can visually tell parboiled rice by its yellowish color. You should also read the package which should state if the rice is parboiled.
Instant rice, like parboiled rice, is likewise previously cooked. Unlike parboiled rice which is only partially boiled, instant rice is fully cooked, then dehydrated. This dehydration process allows the rice to hydrate in just a few minutes, but at the cost of removing a ton of starch. While both parboiled and instant rices are great in certain quick culinary uses, neither are useful for making Sushi. Instant rice is not a yellow color like parboiled. If you have dry regular rice and instant rice side by side, they sort of appear similar, except that dry instant rice can be easily crunched by chewing on a single grain. Regular rice cannot be easily chewed when dry and remains rock hard until cooked.
Avoid these two types of “quick cook” rice when purchasing rice for Sushi!
Nori Sheets
Nori seaweed sheets are important for making any sushi. These sheets are made and used in Japan, South Korea and China. In Japan, it’s called Nori. In Korea, it’s called Gim. In China, it’s called Haitai or . Various similar kinds of rolls are made in all three countries.
In Japan, the rolls are called Makizushi or simply just Maki. In Korea, it’s called Gimbap or Kimbap. In China (specifically Taiwan), it’s called Fan Tuan or Ci Fan Tuan. However, Fan Tuan often uses purple or black glutinous rice instead of white rice. Most often, Fan Tuan is consumed as a breakfast food in China.
What this all means is that you have a number of choices in which to locate sheets of Nori. You can get these sheets in Chinese, Japanese or even Korean markets. I have typically found sheets sold in Korean or Chinese markets to be lower priced than those sold in Japanese markets. However, there are some quality differences in various sheets. What this means is that you will need to try various brands until you find a brand you can both rely on for quality and for availability.
Personally, I’ve found that the Yamamotoyama (Japanese) brand always offers consistent sheet quality. Unfortunately, this Japanese brand is not the lowest cost brand of Nori. However, I have also found some Gim sheets in various Korean markets that also work quite well and are much lower in price. By quality, I mean that the sheets hold up to the stresses and strains of being rolled. They do not rip and tear. However, some sheets made are of a lower quality and can and do rip and tear, both when wet and when dry. Again, you’ll need to shop the brands and find one that works for you.
Oh, and while you can buy 5 or 10 sheets at places like Walmart or your local grocery store, these are exceedingly costly per sheet. It’s better to invest in a large package of 20-50 sheets from your local Asian market to get your best price per sheet. You can order Nori from Amazon and from eBay also.
I might suggest the first time buying a small package of Yamamotoyama brand sheets so you can see what good quality sheets look like. Then branch into lesser brands and see how far you get with those.
Prepping
Preparing your ingredients and placing them onto plates in advance is strongly recommended. I recommend doing this while waiting for your rice to cook in about 18 minutes. When it comes time to assemble your rolls, it’s a simple matter of grabbing your ingredients, placing them on top, seasoning them and rolling it all up. If you’re having to prep in the middle of making a roll, your rice will cool down and the Nori wrapper will start to get flimsy. You need to work fast once you apply the rice to the Nori.
If you’re wanting to make cucumber rolls, for example, you will need to peel your cucumber, then slice it into small wedges. Cut the cucumber in half, then cut the half in half again. When I say “cut in half”, I mean long ways. You need your cucumber slices to be long and thin, longer than the length of the roll preferably. Then slice each quarter into two or possibly three wedges. You want the wedges long enough to span the entire roll length and thin enough not to make the roll be too thick, especially when using multiple ingredients. If not long enough, then place two pieces edge to edge to make it long enough.
Additionally, ensure you have your wasabi prepared and bloomed, your Kewpie mayo out and ready, your seasonings at hand, your rice paddle and spray bottle with water ready.
Seasoning the Rice
Once you have your rice properly cooked and with your Seasoned Rice Vinegar in hand, you will need to season your rice. Make sure that you’ve purchased Seasoned Rice Vinegar and not Natural Rice Vinegar. Seasoned Rice Vinegar is sweetened. Natural Rice Vinegar isn’t seasoned.
If you are watching your sugar intake, you can make your own Seasoned Rice Vinegar using Natural Rice Vinegar and low sugar sweeteners like Saccharin, Stevia and Splenda. Don’t use Equal / Aspartame because it will be applied to the rice while hot. Heating Aspartame above 86ºF / 30ºC begins breaking down Aspartame into constituent components, such as formic acid, aspartic acid / phenylalanine and formaldehyde. Only use Aspartame to sweeten cold drinks, never to sweeten hot foods or hot beverages. Keep in mind that rice is high in carbs and sugars, so reducing the amount of sugar in the Seasoned Rice Vinegar might not do much to reduce the sugar load in Sushi with rice.
Do not use unseasoned rice in a sushi roll! To season your rice and while still in your rice cooker, add in about a tablespoon and a half of seasoned rice vinegar and begin to mix (per 1 cup dry-now-cooked rice). Do this while the rice is still hot. Taste. If you can’t taste the vinegar, add a splash more to the rice, mix again and taste. You should be able to taste the vinegar, but it should not overwhelm.
Adding rice vinegar pulls some of the rice starches out of the rice and allows it to become sticky while mixing the vinegar in. This step is what helps out less glutinous rices, like medium grain white rice, to make them be useful in Sushi rolls. Absolutely do not skip this step if you’re using medium grain white rice! Remember, you don’t want fluffy rice, you want stickier rice.
Once your rice is seasoned, set it aside and let it cool a little bit more.
Rolling up your Sushi Roll
I do this next part on a paper towel because it makes for easier cleanup and offers an easy way to pick up the edge of a sheet to begin rolling it up. The Nori does not stick to the paper towel. You could use wax paper or parchment paper if you prefer.
1 cup of dry sushi rice yields enough cooked sushi rice to produce 3 full-sized Nori sheet rolls. If you want to make hand rolls, half rolls or any thing smaller than a using a full sheet of Nori, you’ll have to figure out the proportions of rice to seaweed. This article is focused on making 3 large “regular” Maki rolls using 1 cup dry cooked rice as a basic starting point.
You’ll want to use the rice paddle to divide the rice into thirds for easier visual reference and to make 3 rolls easier. Place your dry Nori sheet onto the paper towel and drop ⅓ of the cooked rice onto that Nori sheet. Using the rice paddle, begin pressing and spreading the rice to the edge of the Nori on 3 sides. When spreading, use pressure to flatten the rice onto the Nori. Use the paddle to evenly spread the rice out to 3 of the edges. On the fourth side, leave a 1 inch gap between the rice and the top of the sheet. Because the Nori sheet is rectangular, the rice will effectively make a square below the 1 inch gap.
Once you have the rice fully spread and pressed out onto the sheet, grab your Furikake and give the rice a light dusting. Now, with your clean finger or a knife, grab a dollop of wasabi and spread a small amount across the rice just below the middle. It should spread evenly all the way across. Make sure to use enough. If you have tube wasabi, you can simply use the tube nozzle itself to spread it across.
From here, grab your main protein or vegetable ingredient and place it across and centered, but running horizontally across the rice, making sure it covers all the way across. It should sit horizontally edge to edge in the middle of the rice. It’s perfectly okay for some of the protein to hang over the edge of the rice. The two cut end pieces will actually look better with a small amount hanging over. For reference, you can place two or maybe 3 different ingredients in the middle stacked neatly horizontally across the rice. Anymore than this and the roll is likely to end up too big.
On top of your ingredients, squirt a squiggly line of Kewpie mayonnaise horizontally across the ingredients. You can top the mayo with a bead of sriracha sauce, powdered cayenne pepper, pepper flakes or even chili oil if you want to make it spicy.
At this point, your roll is complete, but not yet rolled. Grab the bottom edge (opposite side of the 1 inch gap side), lift the Nori and rice carefully, then place that rice edge just over and in front of the ingredients to begin the rolling part. Push the edge under the ingredients somewhat tightly as best you can and then begin to roll towards the 1 inch gap. Leaving the empty Nori edge unrolled, grab your water spray bottle and spray the gap seaweed to wet it. Wait a moment, then slowly finish rolling over the gap edge, pausing and allowing the Nori to begin sticking to itself while the roll sits.
From here, lift the roll up and flip it over or roll it over if you’re uncomfortable lifting it. The gap edge may not yet be fully sealed to itself. Grab the spray bottle again and wet the outside of that loose gap edge to wet it fully and smooth it down. Now, set the roll down onto a plate gap edge down. The weight of the roll will seal the roll closed while you make more.
Grab the Sushi mat, place the roll into the mat, lightly squeeze and roll the mat to make the sushi more round. Note, you can skip this process if you don’t really care how your Sushi roll is shaped.
Repeat this process for the remaining two rolls. After doing this a few times, you’ll get the hang of the rolling fairly quickly and will understand the nuances of exactly how to roll it tightly. You’ll want to roll each roll somewhat tightly so that the roll holds itself together. If it’s too loosely rolled, the roll will fall apart.
Cutting the Rolls
Once all three rolls are complete, grab the first roll made, a very sharp knife and a wet towel or wet paper towel. A roll cuts into about 8 pieces. Six full pieces and two edge pieces. At this point, I’d suggest using the knife to lightly indent the Nori to make 8 potential cut marks. Just indent on the seaweed, but don’t cut it. Indenting the roll gives you a reference point to make your most even cuts, while allowing you to adjust the indents to give you the thickness you prefer. Remember, a piece needs to fit in the mouth comfortably. Eventually, you won’t need to make indents on the roll, but when learning, indenting on the roll makes it easy to create even thickness roll pieces.
Once indented, begin cutting on the indent marks with a light sawing motion. The knife should cut through the roll easily. If it doesn’t, your knife is too dull. Use a sharper knife. Use the wet towel to wipe the knife occasionally when it becomes dirty. This cleaning prevents smearing ingredients on the outside of the roll.
Place the cut rolls onto a plate in whatever arrangement looks best. It’s your plate. Present them as you prefer. If your roll is falling apart when cut, you either didn’t roll it tightly enough and/or the rice isn’t sticky enough to hold the roll together. Rinse the rice less next time, add more vinegar when seasoning and/or press the roll more tightly when rolling. You want your roll to be relatively tightly rolled, but not so tight as to rip the Nori.
From here, top your plated rolls with sesame seeds, a small dollop of Sriracha, a sprinkle of cayenne or any other topping you might think goes with your roll type. When I make hot dog rolls, I top with a tiny dollop of mustard, ketchup and relish.
Enjoying your Rolls
Once you’ve got your rolls cut and plated, to the plate you’ll want to add a ball of Wasabi, a pinch of pickled Ginger and have a small bowl of Soy Sauce handy for dipping. If you like eating with Chopsticks, then you’ll need to get a pair. You still want your sushi to be lukewarm, but not hot. The rice should still have a some warmth when consuming the roll. A little warmness makes the roll taste so much better. Don’t let them get cold before serving.
You can turn this into a full meal by adding a bowl of Miso Soup and/or steamed Edamame. You’ll need to pick these additions up and prepare them separately.
Yes, you can and should refrigerate leftovers. If you want to eat refrigerated leftovers, you might want to microwave them for about 15 seconds to slightly warm them. For safety, don’t let them sit around and warm up on the counter as they contain mayonnaise. Eat leftovers within a few days.
Final Notes
This Maki recipe above does not produce “inside out” rolls. The rolls produced here are rolls with seaweed on the outside and rice on the inside. These rolls are easier to make when just learning to make Sushi rolls.
If you wish to make “inside out” rolls, you will need to wrap your Sushi mat in plastic wrap to keep the rice from sticking to to it. Then follow the above instructions. But, after you have paddled and packed the rice onto the Nori (use a thinner layer of rice), cover in sesame seeds, turn the sheet over, add a smaller amount of rice onto the Nori to “wrap” your ingredients, then add your ingredients on top of this rice. Then roll up so that sesame seed rice is on the outside with some rice and filling on the inside with your ingredients. You may need to make a bit of extra rice for “inside out” rolls if you still want 3 total rolls.
“Inside out” rolls are often topped with Masago (tiny reddish orange roe fish eggs) and sometimes black sesame seeds.
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Perfect Sushi Rice from the Microwave
Can Sushi rice be cooked in the microwave? Yes, it certainly can. But, you do need the correct cooking tool. Let’s explore.
Electric Rice Cookers?
There are plenty of rice cookers on the market, including those very expensive electric cookers you can get in Japanese or Chinese markets. Do you need one of these very expensive cookers to cook rice? No, you do not… particularly if you already own a microwave.
The difficulty with electric rice cookers and (in general) cooking rice using heat sources is that it bakes much of the rice (and that starchy glue) onto the container surface, wasting at least some of the rice. Sometimes, even a portion may become overcooked or burned while much of the rice is just fine. However, when you cook rice in the microwave using an appropriate rice cooker, you will get 100% of the cooked rice out of the pot. Some Sushi rices can be very expensive, so throwing away a portion in the trash due to the cooking method is wasteful and expensive.
Additionally, cleaning up heated rice cookers is quite tedious. Because of the baked on starches which act like glue, it can be almost impossible to clean up this glued-on starchy mess. Soaking is the usual method. How do you avoid the messy cleanup? Use a microwave cooker.
Microwave Rice Cooker
When using the microwave to cook anything, you’ll need to use the correct cookware. You can’t just slap rice and water into a random bowl and hope for the best. You’ll end up with a gluey mess all over the interior of your microwave (yuck) and the rice won’t actually cook properly.
You definitely need to choose and use the correct cookware. For cooking rice in the microwave, I suggest this Sistema Rice Cooker 
. This rice cooker cooks about 2-3 cups of rice at a time. You may only be able to cook up to 4 servings in this microwave cooker. If you need to cook a larger amount of rice than this, you may need to choose a different cooker. This is where the electric cooker sizes can be a benefit.
You’ll also want to read the instructions for this rice cooker with regards to top lid orientation. This rice cooker has two lids: an interior lid and an exterior lid. This design helps prevent some boil over. It’s not a perfect design, but it does work decently if you align the two lids in the appropriate fashion. Read the instructions for proper lid alignment.
To put this in perspective, 1 cup of uncooked Sushi rice yields enough cooked rice to produce 3 large sized California rolls or at least double this number of smaller rolls. If you’re planning on making Nigiri or hand rolls, you’ll need to wait until the rice has sufficiently cooled to be handled.
You don’t want to overload the cooker with too much rice or you’ll end up with a microwave mess. Speaking of …
Microwaves
How well this Sistema Rice Cooker works depends heavily on your microwave’s wattage. You’ll want a microwave of about 1000 watts. This is optimal wattage to cook rice without risk of a huge microwave mess (or worse). Wattage of 1200-1500 risks burning, melting, overcooking, boil-overs and huge starchy and sticky messes. Let’s understand why.
A 1000 watt microwave boils the rice just the right amount on max power. This means that while there might be a little dripping that comes from the cooker, it’s easily cleaned up. A 1200-1500 watt microwave will much more vigorously boil the water causing boil-overs. A high wattage can also cause the water to boil dry in the container risking a fire hazard or even melting the plastic of the cooker. You don’t want this.
Stick to a wattage that works properly for rice. You can use a 1200-1500 watt microwave as long as you set the power level to 7 or 8. It will take longer to cook, but it prevents boil-overs or the possibility for drying the rice out.
If you have the choice of a 1000 watt microwave, you’ll be happier with the final results. I’ve personally tested 1000 watt microwaves and 1500 watt microwaves. I prefer the 1000 watt microwave for cooking rice in the Sistema.
Rinsing Rice
When cooking sushi rice, you always need to rinse the rice of starches. This is an important step for this microwave cooker. Don’t skip it. You’ll need a good strainer to hold the rice while you successively performing a soaking rinse of the rice multiple times. The water won’t ever become perfectly clear while rinsing, but it will become much more clear than the first time. You want to ensure you get a good amount of the starch off the rice to avoid starch overload in the cooker. There will always be a certain amount of starch build up, but rinsing will reduce this problem.
Timing for White Sushi Rice
To cook Sushi rice properly in the microwave, you need to understand a little about rices. All rice cooks at about the same rate, but timing may have to be adjusted a little due to variances in dryness and the rice type.
Sushi rice cooks properly when using the following rice to water ratio:
- 1 cup rice to a tad more than 1¾ cups water.
- One cup of uncooked rice yields enough cooked rice to make 3 California-sized rolls.
In fact, most white rice follows this same ratio in the Sistema Rice Cooker. However, brown rice will take longer to cook and will need a full 2 cups of water. For this article, I will focus on white sushi rice. If you intend to cook brown sushi rice, you will need to use a full 2 cups of water and it will need a longer cook time. You will need to experiment on timing for brown rices. I’m not a fan of brown rice, so I don’t have a definitive cooking formula for it.
Cooking time for white Sushi Rice is 13 minutes and 30 seconds. Not all Microwaves are identical even with the same wattage. So, you may need to adjust this timing a little. It may take less time or it make take longer depending on the results at the end. If you find that your rice overboils, your microwave may provide higher wattage than 1000, even if it states it is 1000 watts. You may need to lower the power setting on your microwave if you find that it boils over.
Once the microwave cooking cycle has completed, the cooking is not yet complete. Remove the Sistema Rice Cooker from the microwave and allow it to rest for 5 minutes. This will allow the rice to soak up any remaining water. Resist the urge to open the cooker to take a quick look. Allow the rice to remain in the cooker unopened for the full 5 minutes. You may need to tip the cooker just a little over your sink to allow any collected water on the top to run off into the sink. You can even wipe it down with a towel if it’s a bit too messy.
If you are using older rice, it may be drier than fresh rice. This means a longer resting cycle after cooking. For extremely old rice, you may need to allow the rice to rest for at least 15 minutes undisturbed. It will cool down, yes, but it will give time for the water to soak in fully to the core. If you don’t like how the rice feels at the end of 15 minutes, try cooking the rice longer by 1-2 minutes. However, you may need to add a bit more water for this extra cooking time.
High Wattage Microwave — Method 1 (hands on)
Updated October 24th, 2020 for high wattage microwaves. I’ve recently visited my brother and his microwave is likely 1500 watts or higher. Suffice it to say, it’s an extremely high wattage microwave.
I was able to work out a method to use a high wattage microwave, but it requires a little bit of hands-on activity. This method is useful for microwaves that don’t support programming.
To use a high wattage microwave, perform all of the basic steps as below. When you place the cooker in the microwave, place it onto a plate. A dinner-sized Corelle plate works very well because these plates don’t get too hot to handle. The plate also needs an indentation to catch any water overflow while cooking, keeping the microwave clean. The total cooking time remains the same: 13 minutes, 30 seconds.
- Start by placing the Sistema Rice Cooker onto the center of a plate in the center of your high watt microwave.
- Cook the rice on max power for 5-7 minutes or until the water begins spewing out of the top holes.
- Once the water begins spewing out, stop the microwave, remove the plate and cooker, open up the rice cooker and dump any water collected onto the plate back into the cooker and close it back up. Careful as the water will be hot.
- Place the plate and cooker back into the microwave.
- Start the microwave again. However, change the power level to 4 or 5 for the remaining cooking time. Lower power levels on microwaves pulse the microwaves on and off. If you choose the correct power level, the pulsing should prevent further spillovers. The boiling will start, then stop soon enough to let the water settle before spilling over. Then start again and continue this cycle until the end.
- After the cooking is complete, let the rice rest for at least 5 minutes up to 15 minutes to soak up any remaining water.
High Wattage Microwave — Method 2 (hands off)
[Updated: June 16th, 2021] After fiddling with the above high wattage instructions, I’ve determined a second simpler high wattage microwave method that’s completely hands-off, but only if the microwave supports programmable cooking offering both time and power level. Because Method 1 works for specific microwave types, I’m leaving these instructions in as it is useful for those non-programmable microwaves. For a hands-off approach, I offer these instructions.
Again, Method 2 is only useful if your microwave supports chained / stepped programmable cooking by both time and power level. If your microwave doesn’t support this, then follow Method 1 above.
Steps:
- Rinse the rice properly
- Place the rice in the Sistema cooker
- Fill with the appropriate amount of water
- Secure the inner and outer lids at the proper orientation
- Place Sistema onto microwave turntable in center
- Program 1 — Time 5 minutes, power level high or 10
- Program 2 — Time 8:30, power level 50% or 5
- Press Start
- When done, remove Sistema from microwave and let stand for 5 minutes
Total cooking time: 13m 30s + 5m rest time
Most microwaves have power levels that range from 1-10. This is the assumption understood with this method. That means 50% power is level 5. This method doesn’t require any hands-on or stopping the microwave. Method 2 is designed to prevent boil-overs and should keep the microwave clean.
To determine how to program your microwave for chained or stepped cooking, you’ll need to refer to your microwave’s manual. Each microwave handles stepped programming in different ways. Some microwaves, like many spin knob varieties, don’t offer stepped programming at all.
Because microwave strength varies, you might find that using these instructions still sees boil over in your microwave. If boil over still occurs, reduce Program 1‘s time to just before it boils over (probably by 1 minute) and increase Program 2‘s time (also by 1 minute) to maintain the 13:30 seconds total cooking time. If you find that boil over occurs during Program 2, reduce the power level until boil over doesn’t occur during Program 2.
These instructions are designed to prevent boil over when cooking rice in the Sistema, while maintaining enough power and cooking time to cook the rice properly.
Rice Brand
While there are many short grain sushi rices available for sale, this author prefers Nishiki brand sushi rice. This rice always cooks well, tastes great and makes awesome Nigiri and rolls. You can choose whichever brand you prefer, but it’s worth trying Nishiki brand as I’ve never made bad sushi using this rice.
Consistency
If Sushi Rice is cooked properly at the end of the cooking cycle, the rice should not have liquid water visible in the container. The rice on top will show empty holes and spaces between some of the grains. When you use a rice paddle to move the rice around, it will have a sticky appearance and clump a bit, but it should not have any loose water in the container. It should appear exactly like any other Sushi rice from any other cooker. If the rice still has liquid around it, you’ve added too much water. If the rice is too dry, you didn’t add enough water.
The rice should be moist, but also a tiny bit sticky. Once you add rice vinegar seasoning for sushi, it will add some liquid back to the rice and increase the stickiness. The rice should have a good bite, but still be fully cooked through. You can taste test it after the 5 minutes resting period. If there is any crunch in the rice, it’s not cooked enough. A crunchy center may indicate old rice. You may need to extend your cooking time in 30 second increments to allow for full hydration of older rice. If you can’t get rid of the crunchy center, you may need to toss that rice and buy fresh rice.
Now that you have your perfectly cooked sushi rice, you’re ready to create your favorite Nigiri, sushi rolls or even your favorite Donburi. Just don’t forget to season your rice with Seasoned Rice Vinegar before making your sushi.
Cleanup
Cleaning this plastic rice cooker is a breeze so long as you do it quickly. Some warm water, dish soap and a sponge is all you need to wash it off. I highly recommend using unscented dish soap when washing plastic to avoid tainting plastics with unnecessary perfumes. Perfumed dish soaps can leech into plastic and impart bad flavors to foods when cooked using plastic cookware. I also strongly recommend cooking ONLY rice in this rice cooker. To preserve this cooker and avoid tainting your rice, refrain from cooking foods or other savory flavored and spiced foods in this cooker, buy and use a different microwave container. Spicy and highly flavored foods, like curries, can impart unwanted flavors into your rice. Avoid this by using this cooker for rice only.
I also highly recommend washing this cooker immediately after removing the rice from the tub while the cooker is still sticky. Don’t wait until it dries on. If you wait, you’ll have to soak it to get it off. If you wash it immediately after cooking, it’s much faster and easier cleanup.
Happy Cooking!
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How to revive old Wasabi powder
You bought some powdered Wasabi 3 years ago in a can and forgot all about it. You’ve let it sit in your pantry all that time. You need wasabi and you remember that you have some powder. When you try to mix it up, it tastes bitter and not at all like Wasabi. There is a fix. Let’s explore.
Genuine Wasabi Japonica vs Horseradish
I’d be remiss by not leading with this. Genuine Wasabi comes from the Wasabi Japonica plant. This plant is notoriously difficult to grow and is extremely persnickety when it comes to where in the world it wants to grow. Obviously, it grows well in parts of Japan. It also grows in parts of New Zealand. It looks like this when growing:
Wasabi Japonica also has a long tapered cylindrical root that when grated or ground becomes the signature garnish we’ve come to know and love. The roots look like this:
This is Wasabi Japonica.
The difficulty with this green garnish is that it can be readily mimicked by horseradish, hot mustard and green food coloring when dried into a powder. Some people call this “fake” Wasabi. I simply call it “wasabi” with a lower case ‘W’.
This ‘wasabi’ version is most often the powdered form that you’ll find in supermarkets and is what is most often served at Sushi restaurants in the U.S. (read the label or ask your sushi chef). If you live in North America, “wasabi” (horseradish) is typically what you’ll find 99% of the time. The 1% of the time where you find genuine Wasabi Japonica is a rarity and it means the Sushi restaurant understands the subtle, important difference in flavor between the genuine article and the horseradish version. I’ve even found fresh cut Wasabi Japonica at one sushi restaurant. That was a treat!
The most often cited reason for using horseradish over genuine Wasabi Japonica is cost. While that may be mostly true, the truth is that it’s actually much more difficult to get genuine Wasabi in the US simply because it’s notoriously difficult to grow. This, of course, raises the price because you have to import it.
This means importing Wasabi Japonica from places like Japan or New Zealand and there is a monetary cost to importing produce. However, the flavor profile between the horseradish version and genuine Wasabi Japonica is markedly different. Even though they both produce the signature nose heat we know and love, Wasabi Japonica simply tastes different.
Powdered Wasabi
Dried and powdered wasabi, whether genuine or horseradish must be rehydrated to be useful in all of its green pasty glory. The difficulty with its powdered form is that, depending on the powder’s age, it takes longer and longer to hydrate fully to bring back its signature heat. This is called blooming.
For example, if you hydrate wasabi powder and immediately taste it, you’ll notice no heat at all. It’ll only taste bitter. This means that the wasabi has not yet bloomed. You must wait a period of time before the wasabi has fully bloomed back into its signature hot flavor and lost that bitterness.
How long that bloom takes depends entirely on the ….
Age of Powdered Wasabi
Let’s get back to that old powder you have sitting in your cupboard. The longer the wasabi sits in a zippered bag, can or jar, the longer it takes to rehydrate. As I said above, it will take time to bloom back into its signature flavor. How long it takes depends on how old your wasabi powder is. So, don’t throw your powder away if you rehydrate the powder and it still tastes bitter 10 minutes later. You might be thinking that because it’s bitter it’s bad. It isn’t bad. It’s just super dry.
Sure, fresh powder hydrates to full strength in about 8-10 minutes. If you need some wasabi quick, getting fresh powder from the store may be your best answer. If you can plan ahead a little, your aged wasabi powder may take up to 24 hours to reach full flavor.
For several year old powder, simply mix it up, place it into a closed container and let it finish blooming in the fridge. I personally have some aged wasabi powder that now takes up to 24 hours to bloom. This is a horseradish + hot mustard version. I keep a small amount ready in the fridge as a condiment. When it gets low, I hydrate more and let it bloom overnight. I do have some genuine Wasabi Japonica powder which blooms fully in about 8 minutes. But, I only use that for special occasions or if I need some quick. I use the horseradish version when I’m mixing it into ketchup, mayonnaise or mustard or for any other recipe purposes.
Don’t throw out your older powder thinking it’s bad because it appears to remain bitter. You just need to wait longer to let the flavor work its way back out. The fix to old powder is that might take up to 24 hours in the fridge to fully bloom! However, it also means you need to plan ahead when using older wasabi powder.
Heating Wasabi Powder
You might be thinking you can heat the hydrating bitter wasabi and make it hydrate faster. Never do this. It doesn’t work. It will make the wasabi gluey and useless. It will become bad and you will have to toss it. Do not heat wasabi powder when hydrating it. Instead, mix it up with water and let it rehydrate in the fridge overnight.
Rehydrating wasabi Powder
If you’re new to wasabi and you’re wondering how to rehydrate it, it’s simple. Grab a small container and put a teaspoon of powder in the container. Now, fill your teaspoon with water and pour about half in and begin mixing. If the powder is still too dry and thick, add a little more water to bring it to a paste consistency you like. If you like being able to shape it into a ball with your fingers, then you’ll want it a little dryer. If you like it a little more runny, then add more water.
The consistency of the paste doesn’t play a part in blooming speed. The water does need to be mixed in thoroughly, though. The paste simply needs to sit to fully bloom and that takes time. Speaking of hot mustard, this problem also applies to cans of hot mustard powder as well.
Itadakimasu!
As always, if you have found this Randocity article useful and it helped you revive some old wasabi powder, please leave a comment below.
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