
Microwave-Cooked Sushi Rice
This is the starting point for any homemade sushi: short-grain rice cooked in the microwave, then seasoned with vinegar, sugar and salt. The Microwave Rice Maker handles it unattended and without sticking, usually the hardest part on the hob.
- Total time
- 28 min
- Prep
- 5 min
- Cook
- 13 min
- Rest
- 10 min

Ingredients
Method
Tip the rice into 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 completely clear.
Drain it and transfer it to 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 fully dissolved. Fold this mixture into the rice with a silicone spatula.
Cover and leave to cool completely at room temperature; avoid the fridge, which would make the rice hard and sticky.
Before shaping any sushi, brush the Maki Party and Nigiri Party lightly with oil using the silicone brush: doing this once at the start is enough for the whole batch.







