Sushi Rice

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

This recipe goes with Tuna Nigiri, Shrimp Maki, Vegetable Temaki, Bagel Roll

Yield: 10 cups (serving size: 1/2 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 137
  • Calories from fat: 1%
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.1g
  • Protein: 2.4g
  • Carbohydrate: 30.5g
  • Fiber: 1g
  • Cholesterol: 0.0mg
  • Iron: 1.5mg
  • Sodium: 158mg
  • Calcium: 1mg

Ingredients

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

Preparation

  1. 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.
  2. 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.
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