Sushi Rice

recipe
The rice sticks together better when it's not chilled, so don't make it too far in advance of serving.

Yield:

10 cups (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 137
Caloriesfromfat 1 %
Fat 0.2 g
Satfat 0.0 g
Monofat 0.1 g
Polyfat 0.1 g
Protein 2.4 g
Carbohydrate 30.5 g
Fiber 1 g
Cholesterol 0.0 mg
Iron 1.5 mg
Sodium 158 mg
Calcium 1 mg

Ingredients

4 cups uncooked short-grain rice
4 cups water
1/2 cup seasoned rice vinegar

Preparation

Bring rice and water to a boil in a medium saucepan. Cover, reduce heat, and simmer 15 minutes. Remove from heat; let stand, covered, 15 minutes.

Place rice in a large bowl, and gently stir in rice vinegar with a spoon until combined. Cover rice mixture, and let rest 30 minutes.

June 2002
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