Sushi rice in an Aroma cooker, is 1:1 water ratio actually right?

[Thomas Martinez]

Another question about rice cookers and sushi rice. Saw a few people mention the Aroma rice cooker in the context of sushi rice. Specifically the ratio of rice to water is 1:1 (as I suspect most peoples would use for standard long grain rice). But is that the ratio you use for sushi rice?
Alternatively, do you just use the White Rice setting on the rice cooker? From what I'm reading, it takes roughly 40 minutes to cook the rice using that setting. Do you have to rinse and wash the rice before using in the rice cooker?
Lastly, is the 1:1 ratio for rice to water assuming that the rice has already been drained after rinsing? Or is that ratio to dry rice only? This may be important since most Aroma rice cooker are relatively small in capacity.
Does anyone regularly cook sushi rice in an Aroma rice cooker? Does the White Rice setting seem sufficient for cooking sushi rice or does anyone find it necessary to make any adjustments to the rice or the setting on the rice cooker when preparing sushi rice?

 

[History of the Karate]

1:1 is right but yeah it assumes the rice has been drained well after rinsing. I let mine sit in the strainer for like 15-20 min before it goes in the pot, otherwise you definately end up with mushy results.

 

[Escape from the Scooter J]

the white rice setting is fine. Ive been doing sushi rice in my 8cup aroma for years and never bothered with anything fancy.

 

[Alert Ant]

Wait, does the 1:1 ratio work the same for rice that is soaked in water for 30 minutes prior to cooking? According to some Japanese sources, one should soak the rice in water for 30 minutes prior to cooking, drain the rice and then the cook should use slightly less water than 1:1. Does this apply to rice cookers?

 

[Biblical Chicken]

People overthink this so hard. Rinse till the water runs clear and drain it properly. 1:1 ratio. Hit the button. Done. There is so much mythology out there regarding the preparation of sushi rice. It's not something to take seriously. The rice cooker does the bulk of the work preparing the rice and then seasoning it when it's done. If your rice comes out gummy you obviously didnt properly rinse or drain your rice.

 

[Alert Ant]

People overthink this so hard. Rinse till the water runs clear and drain it properly. 1:1 ratio. Hit the button. Done. There is so much mythology out there regarding the preparation of sushi rice. It's not something to take seriously. The rice cooker does the bulk of the work pre…

but what about short grain rice vs medium grain rice? Does the ratio change if one is preparing short grain rice like Nishiki compared to medium grain rice like Koshihikari?

 

[Important Iguana]

i use 1:1.1 in mine, find pure 1:1 just slightly under for my taste. Ymmv obviously

 

[Biblical Chicken]

but what about short grain rice vs medium grain rice? Does the ratio change if one is preparing short grain rice like Nishiki compared to medium grain rice like Koshihikari?

For home use no, not enough to matter.
Maybe a tablespoon less water for true koshihikari but honestly if you're buying koshihikari you should already know what you like.

 

[Apa]

the aroma cup is 3/4 of a standard us cup btw, alot of people miss that and then wonder why their measurments are off when they cross reference recipes online. Use the cup that came with it and stop trying to convert.

 

[History of the Karate]

the aroma cup is 3/4 of a standard us cup btw, alot of people miss that and then wonder why their measurments are off when they cross reference recipes online. Use the cup that came with it and stop trying to convert.

this is honestly the biggest gotcha with aroma cookers, the included cup throws everyone off

 

[Distinct Dugon]

lol who cares just buy a zojirushi

 

[Tough Turtle]

Ran an Aroma ARC-914 for about six years before it finally died on me and I made sushi rice in it probably twice a month that whole time. Here's what I landed on after a lot of trial and error. Rinse until clear, usually 4-5 changes of water. Drain in a fine mesh for at least 10 min, ideally longer. Use the cooker's own cup measure, 1:1 by that cup, and add a small square of kombu on top before cooking. White Rice setting, let it go through the full cycle, then DO NOT open it when it beeps. Let it steam another 10-15 min on warm. Then turn it out into a wood bowl (or just a glass one if you dont have hangiri) and fold in the seasoned vinegar while fanning. Comes out perfect every time. The cooker isnt the limiting factor, technique is.