short grain vinegar rice for sushi
1. wash rice until all surface starch is removed (water runs clear).
2. Add to a small pot and place kombu on top of the rice. add the water and cover.
3. Bring to a boil quickly and then reduce to the lowest possible setting without removing the lid for 10 minutes (important to not let any steam out).
4. Remove kombu and allow to cook for another 10 minutes on the lowest possible setting, covered.
5. Remove from the heat and replace the lid with a thick folded towel and let stand for another ten minutes.
6. Now while fanning the rice, use a flat wide wooden spoon to turn the rice as you slowly add the rice vinegar mixture. careful not to smash the rice grains or else rice will become too starchy and too sticky (mushy rice).
notes:
1. dissolve the sugar in the rice vinegar by heating it up in the microwave, cover with saran wrap to keep it from evaporating.
2. When handeling rice always keep your hands wet with an equal mixture of water to rice vinegar.
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Serving Size: 1 Serving (439g) | ||
Recipe Makes: Servings | ||
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Calories: 880 | ||
Calories from Fat: 10 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 6983.7mg | 241 % | |
Potassium 174.1mg | 5 % | |
Total Carbohydrate 196.1g | 58 % | |
Dietary Fiber 6.3g | 25 % | |
Sugars, other 189.8g | ||
Protein 14.6g | 21 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 880
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