Yum Asia Sakura Rice Cooker Cookbook

Ingredients

• 2 rice cooker cups jasmine rice, measured with the 180 ml rice measuring cup
• Water to the 2-cup White / Long Grain line
• ¼ tsp kosher salt

Method

1. 1Set the Yum Asia Sakura on a dry, level, heat-resistant counter with the steam vent clear. Make sure the ceramic-coated inner bowl is clean and dry on the outside.
2. 2Rinse the jasmine rice in a separate bowl or fine-mesh sieve until the water is less cloudy, then drain well.
3. 3Add the rinsed rice and salt to the inner bowl. Add water to the 2-cup White / Long Grain line, then gently level the rice with the rice spatula.
4. 4Place the inner bowl into the cooker body, close the lid, plug in with dry hands, and select White / Long Grain.
5. 5Keep the lid closed during cooking so the fuzzy-logic cycle can manage moisture and steam.
6. 6When the cycle finishes, let the rice rest closed for 10 min, then open the lid away from your face and hands.
7. 7Fluff with the included rice spatula and serve promptly. Unplug the Sakura after serving and let the bowl cool before washing.

Ingredients

• 2 rice cooker cups long-grain white rice, measured with the 180 ml rice measuring cup
• Water to the 2-cup White / Long Grain line
• ½ tsp kosher salt
• 1 tsp olive oil

Method

1. 1Place the Sakura rice cooker on a stable, dry, heat-resistant surface and confirm the steam vent is clear.
2. 2Rinse the rice in a bowl or sieve until the water runs less cloudy, then drain thoroughly.
3. 3Add the rice, salt, and olive oil to the ceramic-coated inner bowl. Add water to the 2-cup White / Long Grain line and level the surface.
4. 4Wipe the outside of the bowl dry, set it flat in the cooker body, close the lid, and select White / Long Grain.
5. 5Cook with the lid closed until the cycle finishes. Do not stir during the main rice cycle.
6. 6Let the rice stand closed for 10 min, then open carefully away from steam.
7. 7Fluff with the rice spatula and serve as a plain side or bowl base. After serving, unplug the Sakura with dry hands and let the inner bowl cool before cleaning with mild soap and a soft sponge.

Ingredients

• 2 rice cooker cups long-grain white rice, measured with the 180 ml rice measuring cup
• Water to the 2-cup White / Long Grain line
• 2 tbsp unsalted butter, melted
• 2 garlic cloves, finely grated
• ½ tsp kosher salt
• ¼ tsp black pepper

Method

1. 1Set up the Sakura rice cooker with the clean ceramic-coated inner bowl seated nearby and the steam vent area clear.
2. 2Rinse the rice until the water is less cloudy, then drain well so the finished rice is not soggy.
3. 3Stir the melted butter, garlic, salt, and pepper together in a small bowl.
4. 4Add the rice to the inner bowl, pour the garlic butter over it, and add water to the 2-cup White / Long Grain line. Gently level the rice.
5. 5Wipe the outside of the bowl dry, place it in the Sakura, close the lid, and select White / Long Grain.
6. 6Keep the lid closed until the cycle ends, then rest the rice closed for 10 min.
7. 7Open the lid away from steam, fluff with the rice spatula, and serve warm. After serving, unplug the Sakura with dry hands and let the inner bowl cool before cleaning with mild soap and a soft sponge.

Ingredients

• 2 rice cooker cups long-grain white rice, measured with the 180 ml rice measuring cup
• 1 ¾ cups low-sodium chicken broth
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp dried parsley
• ½ tsp dried dill
• ½ tsp kosher salt
• ¼ tsp black pepper

Method

1. 1Place the Sakura on a dry, heat-resistant counter and check that the inner bowl exterior is dry before use.
2. 2Rinse and drain the rice, then add it to the ceramic-coated inner bowl.
3. 3Add the broth, lemon juice, olive oil, parsley, dill, salt, and pepper. Stir once with a silicone spoon or rice spatula.
4. 4Make sure the total liquid stays below the 2-cup White / Long Grain line plus a small margin; do not overfill.
5. 5Close the lid, plug in with dry hands, and select White / Long Grain.
6. 6Cook without opening the lid until the cycle completes, then rest closed for 10 min.
7. 7Open away from steam, fluff gently, and serve while warm. After serving, unplug the Sakura with dry hands and let the inner bowl cool before cleaning with mild soap and a soft sponge.

Ingredients

• 2 rice cooker cups jasmine or long-grain white rice, measured with the 180 ml rice measuring cup
• Water to the 2-cup White / Long Grain line
• ½ tsp kosher salt
• 1 tbsp olive oil
• 2 tbsp lime juice
• 1 tsp lime zest
• ½ cup chopped fresh cilantro

Method

1. 1Set the Yum Asia Sakura on a stable counter with room for steam to escape safely.
2. 2Rinse the rice until the water is less cloudy, drain well, and add it to the ceramic-coated inner bowl.
3. 3Add water to the 2-cup White / Long Grain line, then add salt and olive oil. Level the rice gently.
4. 4Seat the bowl in the cooker body, close the lid, and select White / Long Grain.
5. 5Let the rice cook with the lid closed until the cycle ends, then rest closed for 10 min.
6. 6Open away from steam and fluff with the rice spatula. Fold in lime juice, lime zest, and cilantro with a non-metal utensil.
7. 7Serve promptly as a bowl base, or cool leftovers quickly in shallow containers. After serving, unplug the Sakura with dry hands and let the inner bowl cool before cleaning with mild soap and a soft sponge.

Ingredients

• 2 rice cooker cups jasmine rice, measured with the 180 ml rice measuring cup
• 1 cup light coconut milk
• Water to the 2-cup White / Long Grain line
• ½ tsp kosher salt
• 1 tsp sugar

Method

1. 1Place the Sakura rice cooker on a dry, level counter and confirm the steam vent is unobstructed.
2. 2Rinse the jasmine rice until the water is less cloudy, then drain well.
3. 3Add the rice, coconut milk, salt, and sugar to the ceramic-coated inner bowl. Add enough water to reach the 2-cup White / Long Grain line.
4. 4Stir once with the rice spatula, wipe the outside of the bowl dry, and place it in the cooker body.
5. 5Close the lid, plug in with dry hands, and select White / Long Grain.
6. 6Cook until the cycle finishes, then rest closed for 10 min to finish absorbing moisture.
7. 7Open away from steam, fluff gently, and serve warm. After serving, unplug the Sakura with dry hands and let the inner bowl cool before cleaning with mild soap and a soft sponge.

Ingredients

• 2 rice cooker cups long-grain white rice, measured with the 180 ml rice measuring cup
• 1 cup crushed tomatoes
• Water or low-sodium vegetable broth to the 2-cup White / Long Grain line
• 1 tbsp olive oil
• ¾ tsp dried basil
• ½ tsp garlic powder
• ½ tsp kosher salt
• ¼ tsp black pepper

Method

1. 1Set the Sakura on a stable surface and make sure the ceramic-coated inner bowl is clean and dry on the outside.
2. 2Rinse and drain the rice, then add it to the inner bowl.
3. 3Add crushed tomatoes, olive oil, basil, garlic powder, salt, and pepper. Add water or broth to the 2-cup White / Long Grain line.
4. 4Stir once gently, level the rice, and seat the bowl flat in the cooker body.
5. 5Close the lid and select White / Long Grain. Keep the lid closed during cooking.
6. 6When the cycle finishes, rest closed for 10 min so the tomato moisture settles evenly.
7. 7Fluff with the rice spatula and serve warm.

Ingredients

• 2 rice cooker cups jasmine rice, measured with the 180 ml rice measuring cup
• Water to the 2-cup White / Long Grain line
• 1 tbsp neutral oil
• 1 tbsp finely grated fresh ginger
• ½ tsp kosher salt
• 3 scallions, thinly sliced
• 1 tsp low-sodium soy sauce

Method

1. 1Place the Yum Asia Sakura on a dry, heat-resistant counter and check that the steam vent is clear.
2. 2Rinse the rice until the water is less cloudy, then drain well and add it to the inner bowl.
3. 3Add water to the 2-cup White / Long Grain line, then stir in oil, ginger, and salt.
4. 4Place the dry-bottomed bowl into the cooker body, close the lid, and select White / Long Grain.
5. 5Cook with the lid closed until the rice cycle finishes, then rest closed for 10 min.
6. 6Open away from steam, fluff gently, then fold in scallions and soy sauce.
7. 7Serve warm and refrigerate leftovers promptly.

Ingredients

• 2 rice cooker cups long-grain white rice, measured with the 180 ml rice measuring cup
• Water to the 2-cup White / Long Grain line
• 1 tbsp olive oil
• ¾ tsp ground turmeric
• ½ tsp kosher salt
• ¼ tsp garlic powder
• ⅛ tsp black pepper

Method

1. 1Set the Sakura rice cooker on a stable, dry counter with safe overhead clearance for steam.
2. 2Rinse and drain the rice, then add it to the ceramic-coated inner bowl.
3. 3Add water to the 2-cup White / Long Grain line. Stir in olive oil, turmeric, salt, garlic powder, and pepper.
4. 4Wipe the bowl exterior dry, set it in the cooker body, close the lid, and select White / Long Grain.
5. 5Keep the lid closed until the cycle ends so the rice cooks evenly.
6. 6Rest closed for 10 min, then open away from steam and fluff with the rice spatula.
7. 7Serve warm as a side for chicken, vegetables, or beans.

Ingredients

• 2 rice cooker cups long-grain white rice, measured with the 180 ml rice measuring cup
• Low-sodium chicken broth to the 2-cup White / Long Grain line
• 1 tsp olive oil
• ¼ tsp kosher salt
• ¼ tsp black pepper

Method

1. 1Place the Yum Asia Sakura on a stable, dry, heat-resistant counter and clear the steam vent area.
2. 2Rinse the rice until the water is less cloudy, then drain well.
3. 3Add rice, chicken broth to the 2-cup White / Long Grain line, olive oil, salt, and pepper to the inner bowl.
4. 4Stir once, wipe the outside of the bowl dry, and seat it evenly in the cooker body.
5. 5Close the lid, plug in with dry hands, and select White / Long Grain.
6. 6Let the cycle finish, then rest the rice closed for 10 min.
7. 7Open away from steam, fluff, and serve promptly. After serving, unplug the Sakura with dry hands and let the inner bowl cool before cleaning with mild soap and a soft sponge.

Ingredients

• 2 rice cooker cups jasmine rice, measured with the 180 ml rice measuring cup
• 1 cup thinly sliced cremini mushrooms
• Water to the 2-cup White / Long Grain line after mushrooms are added
• 1 tbsp low-sodium soy sauce
• 1 tsp toasted sesame oil
• ½ tsp grated fresh ginger
• ¼ tsp kosher salt

Method

1. 1Set the Sakura rice cooker on a dry, level counter and confirm the inner bowl exterior is dry before cooking.
2. 2Rinse the rice until the water is less cloudy, then drain well and add it to the inner bowl.
3. 3Add mushrooms, soy sauce, sesame oil, ginger, and salt. Add water to the 2-cup White / Long Grain line.
4. 4Stir gently with the rice spatula and spread the mushrooms evenly without piling them against the lid.
5. 5Close the lid and select White / Long Grain. Keep the lid closed while the rice cooks.
6. 6When the cycle finishes, rest closed for 10 min so the mushrooms settle into the rice.
7. 7Open away from steam, fluff gently, and serve warm. After serving, unplug the Sakura with dry hands and let the inner bowl cool before cleaning with mild soap and a soft sponge.

Ingredients

• 2 rice cooker cups long-grain white rice, measured with the 180 ml rice measuring cup
• Water to the 2-cup White / Long Grain line
• 1 cup frozen corn kernels
• 2 tbsp unsalted butter, cut into pieces
• ½ tsp kosher salt
• ¼ tsp black pepper

Method

1. 1Place the Yum Asia Sakura on a dry, heat-resistant counter and check that the steam vent is clear.
2. 2Rinse the rice until the water is less cloudy, then drain well.
3. 3Add rice, water to the 2-cup White / Long Grain line, corn, butter, salt, and pepper to the inner bowl.
4. 4Stir once with the rice spatula, then level the rice and corn evenly.
5. 5Wipe the bowl exterior dry, place it in the cooker body, close the lid, and select White / Long Grain.
6. 6Cook until the cycle ends, then rest closed for 10 min.
7. 7Open away from steam, fluff gently, and serve warm. After serving, unplug the Sakura with dry hands and let the inner bowl cool before cleaning with mild soap and a soft sponge.

Ingredients

• 2 rice cooker cups long-grain white rice, measured with the 180 ml rice measuring cup
• Water to the 2-cup White / Long Grain line
• ¾ cup frozen peas and carrots
• 1 tbsp olive oil
• ½ tsp kosher salt
• ¼ tsp garlic powder
• ¼ tsp black pepper

Method

1. 1Set the Sakura rice cooker on a stable, dry counter and make sure the inner bowl is clean and dry outside.
2. 2Rinse and drain the rice, then add it to the ceramic-coated inner bowl.
3. 3Add water to the 2-cup White / Long Grain line, then add peas and carrots, olive oil, salt, garlic powder, and pepper.
4. 4Spread the vegetables evenly and avoid packing ingredients above the safe rice level.
5. 5Close the lid, plug in with dry hands, and select White / Long Grain.
6. 6Cook until the cycle finishes, then let the rice rest closed for 10 min.
7. 7Open away from steam, fluff gently, and serve promptly.

Ingredients

• 2 rice cooker cups jasmine rice, measured with the 180 ml rice measuring cup
• Water to the 2-cup White / Long Grain line
• 1 tsp toasted sesame oil
• ½ tsp kosher salt
• 1 tbsp sesame seeds
• 3 green onions, thinly sliced
• 1 tsp low-sodium soy sauce

Method

1. 1Place the Sakura on a dry, level, heat-resistant surface with enough space for steam release.
2. 2Rinse the rice until the water is less cloudy, drain well, and add it to the ceramic-coated inner bowl.
3. 3Add water to the 2-cup White / Long Grain line, then add sesame oil and salt. Stir once gently.
4. 4Seat the dry-bottomed bowl in the cooker body, close the lid, and select White / Long Grain.
5. 5Cook with the lid closed until the cycle ends, then rest closed for 10 min.
6. 6Open away from steam, fluff, and fold in sesame seeds, green onions, and soy sauce.
7. 7Serve warm as a bowl base or side dish. After serving, unplug the Sakura with dry hands and let the inner bowl cool before cleaning with mild soap and a soft sponge.

Ingredients

• 2 rice cooker cups long-grain white rice, measured with the 180 ml rice measuring cup
• Water to the 2-cup White / Long Grain line
• 1 tbsp neutral oil
• 1 tsp mild curry powder
• ½ tsp kosher salt
• ¼ tsp garlic powder
• ¼ cup finely diced onion

Method

1. 1Set the Yum Asia Sakura on a dry, heat-resistant counter and confirm the steam vent is clear.
2. 2Rinse and drain the rice, then add it to the ceramic-coated inner bowl.
3. 3Add water to the 2-cup White / Long Grain line, then stir in oil, curry powder, salt, garlic powder, and onion.
4. 4Spread the onion evenly so it does not pile against the lid, then place the bowl into the cooker body.
5. 5Close the lid and select White / Long Grain. Keep the lid closed during cooking.
6. 6When the cycle finishes, rest closed for 10 min.
7. 7Open carefully away from steam, fluff with the rice spatula, and serve warm. After serving, unplug the Sakura with dry hands and let the inner bowl cool before cleaning with mild soap and a soft sponge.

Ingredients

• 2 rice cooker cups long-grain white rice, measured with the 180 ml rice measuring cup
• Water or low-sodium vegetable broth to the 2-cup White / Long Grain line
• ½ cup finely diced zucchini
• ½ cup finely diced bell pepper
• 1 tbsp olive oil
• ½ tsp dried Italian seasoning
• ½ tsp kosher salt
• ¼ tsp black pepper

Method

1. 1Place the Sakura rice cooker on a dry, stable surface and keep the steam vent area open.
2. 2Rinse the rice until the water is less cloudy, then drain well and add it to the inner bowl.
3. 3Add broth or water to the 2-cup White / Long Grain line, then add zucchini, bell pepper, olive oil, Italian seasoning, salt, and pepper.
4. 4Stir once with a non-metal utensil and spread the vegetables evenly.
5. 5Wipe the outside of the bowl dry, place it in the cooker body, close the lid, and select White / Long Grain.
6. 6Cook until the cycle ends, then rest closed for 10 min.
7. 7Open away from steam, fluff gently, and serve warm. After serving, unplug the Sakura with dry hands and let the inner bowl cool before cleaning with mild soap and a soft sponge.

Ingredients

• 2 rice cooker cups jasmine rice, measured with the 180 ml rice measuring cup
• ¾ cup light coconut milk
• Water to the 2-cup White / Long Grain line
• ½ cup well-drained canned pineapple tidbits
• ½ tsp kosher salt
• 1 tsp sugar

Method

1. 1Set the Sakura rice cooker on a dry, level, heat-resistant counter and clear the steam vent area.
2. 2Rinse the jasmine rice until the water is less cloudy, then drain well.
3. 3Add rice, coconut milk, pineapple, salt, and sugar to the ceramic-coated inner bowl. Add water to the 2-cup White / Long Grain line.
4. 4Stir gently and make sure the ingredients stay below the safe rice level.
5. 5Place the dry-bottomed bowl in the cooker body, close the lid, and select White / Long Grain.
6. 6Cook until the cycle finishes, then rest closed for 10 min.
7. 7Open away from steam, fluff gently, and serve warm. After serving, unplug the Sakura with dry hands and let the inner bowl cool before cleaning with mild soap and a soft sponge.

Ingredients

• 2 rice cooker cups long-grain white rice, measured with the 180 ml rice measuring cup
• Water to the 2-cup White / Long Grain line
• 1 tbsp olive oil
• ½ tsp garlic powder
• ½ tsp kosher salt
• ¼ tsp black pepper
• 2 packed cups baby spinach, chopped

Method

1. 1Place the Yum Asia Sakura on a stable, dry counter with safe space around the steam vent.
2. 2Rinse and drain the rice, then add it to the ceramic-coated inner bowl.
3. 3Add water to the 2-cup White / Long Grain line, then stir in olive oil, garlic powder, salt, and pepper.
4. 4Close the lid and select White / Long Grain. Keep the lid closed until the cycle finishes.
5. 5When the cycle ends, open the lid away from steam and quickly scatter the chopped spinach over the rice.
6. 6Close the lid again and let the spinach wilt on residual heat for 5 min.
7. 7Fluff spinach into the rice with the rice spatula and serve promptly. After serving, unplug the Sakura with dry hands and let the inner bowl cool before cleaning with mild soap and a soft sponge.

Ingredients

• 2 rice cooker cups long-grain white rice, measured with the 180 ml rice measuring cup
• ¾ cup crushed tomatoes
• Water or low-sodium chicken broth to the 2-cup White / Long Grain line
• 1 tbsp neutral oil
• ½ tsp chili powder
• ½ tsp ground cumin
• ½ tsp kosher salt
• ¼ tsp garlic powder

Method

1. 1Set the Sakura rice cooker on a dry, heat-resistant counter and confirm the inner bowl is clean and dry outside.
2. 2Rinse the rice until the water is less cloudy, then drain thoroughly.
3. 3Add rice, crushed tomatoes, oil, chili powder, cumin, salt, and garlic powder to the inner bowl. Add broth or water to the 2-cup White / Long Grain line.
4. 4Stir once with the rice spatula, level the rice, and seat the bowl flat in the cooker body.
5. 5Close the lid, plug in with dry hands, and select White / Long Grain.
6. 6Cook until the cycle finishes, then rest closed for 10 min.
7. 7Open away from steam, fluff gently, and serve with taco bowl toppings added separately. After serving, unplug the Sakura with dry hands and let the inner bowl cool before cleaning with mild soap and a soft sponge.

Ingredients

• 2 rice cooker cups long-grain white rice, measured with the 180 ml rice measuring cup
• Water to the 2-cup White / Long Grain line
• ¾ cup frozen peas and carrots
• 1 tbsp low-sodium soy sauce
• 1 tsp toasted sesame oil
• ½ tsp garlic powder
• 2 eggs, lightly beaten
• 2 green onions, thinly sliced

Method

1. 1Place the Yum Asia Sakura on a stable, dry, heat-resistant counter with the steam vent clear.
2. 2Rinse the rice until the water is less cloudy, then drain well and add it to the inner bowl.
3. 3Add water to the 2-cup White / Long Grain line, then stir in peas and carrots, soy sauce, sesame oil, and garlic powder.
4. 4Close the lid and select White / Long Grain. Keep the lid closed until the cycle finishes.
5. 5When the cycle ends, open away from steam and pour the beaten eggs evenly over the hot rice. Close the lid and let stand on keep-warm for 8 to 10 min, until the egg is set.
6. 6Use an instant-read thermometer if needed; the egg mixture should reach 160°F / 71°C for safety.
7. 7Fold gently with the rice spatula, add green onions, serve promptly, and refrigerate leftovers within 2 hours. After serving, unplug the Sakura with dry hands and let the inner bowl cool before cleaning with mild soap and a soft sponge.