Sushi Rice
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 578
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 129
- Dietary Fiber
- 0
- Sugar
- 12
- Protein
- 10
- Cholesterol
- 0
- Sodium
- 404
Ingredients
3 cups short-grain white rice
1/4 cup rice wine vinegar
1/4 cup sugar
1 teaspoon salt
Directions
- Before cooking the rice, rinse several times in running water until the water runs clear. Drain in a colander for about 1 hour. Cook on the stovetop or in an electric rice cooker according to package directions.
- In a small saucepan over low heat, combine vinegar, sugar and salt. Stir gently to dissolve salt and sugar. Cool to room temperature.
- While the rice is still warm, transfer to a large non-reactive bowl. Gradually drizzle the vinegar mixture over the rice, fanning the rice as you go. Use a rice paddle to mix gently without mashing the grains. Keep the rice covered with a damp cloth at room temperature until ready to make sushi. Do not refrigerate.