
Microwave Sushi Rice
The base for homemade maki and nigiri: short-grain rice cooked in the microwave, then seasoned with rice vinegar, sugar and salt. The Microwave Rice Maker cooks it without supervision and without sticking, which is the part people usually find hardest on the hob.
- Total time
- 28 min
- Prep
- 5 min
- Cook
- 13 min
- Rest
- 10 min

Ingredients
Method
Put the rice in the Tupperware Pro colander 2 l set inside the Pro batter bowl 3 l and rinse it under cold water several times, until the water runs clear.
Drain the rice and put it in the Tupperware Microwave Rice Maker with the 350 ml cold water. Cook for 12 to 13 minutes at 600 W, then leave to stand for 10 minutes.
Meanwhile, stir the vinegar, sugar and salt together in a small bowl until dissolved. Fold the mixture into the rice with a silicone spatula.
Cover and leave to cool completely at room temperature; do not put it in the fridge, which makes the rice hard and sticky.
Before shaping sushi, brush the Maki Party and Nigiri Party lightly with oil. Oiling once at the start is enough for the whole batch.







