My Profile
Browse All Recipes
Sushi Rice
Date added: November 4, 2007
Standard sushi rice to be used with sushi rolls, nigiri, temaki
- Servings: 4 change
- Calories per serving: 330
- Prep time: 5
- Cook time: 15
Recipe Images
Categories
Networks
Ingredients
- 12 ounce-weight Sushi rice
- 19 ounce-weight water, tap
- 2 inch square seaweed, kelp, raw
Sushi vinegar
- 4 tbsp vinegar, rice, white
- 3 tbsp sugar
- 1 tsp salt, table
Recipe Method
1. Wash rice carefully to remove dirt and some of the starch. Afterwards drain in a double mesh strainer and let stand for 30 minutes to remove most of the excess water.
2. Place rice and kelp in rice cooker in the proportion 1 cup of rice to 1.1 cup of water (1:1.1).
3. Stir together the vinegar, sugar and salt in a mixing bowl.
4. When rice is cooked, pour the vinegar mixture over it mix it by making slashing motions through the rice, and then fanning it to cool it down quickly.
Member Utilities:
Nutritional Facts
| Per serving | % Daily Value* |
| Calories 330 | 17% |
| Fat 0g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 907mg | 38% |
| Carbohydrates 76g | 17% |
Member Reviews
No reviews yet, be the first to add one.
Comments and questions :: Sushi Rice
Post comments, suggestions, substitutions, or questions below. Please use the stars to the right to rate the recipe.