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Name: Sushi Rice
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 4 c Short grain Japanese rice; 4 1/4 c Cold water 1 L; 1/2 c Seasoned rice vinegar 125 mL

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INGREDIENTS

4 c Short grain Japanese rice
4 1/4 c Cold water 1 L
1/2 c Seasoned rice vinegar 125 mL

Servings

INSTRUCTIONS

Place rice in a large bowl. Cover with lots of cold water and swish rice and water around until liquid is very cloudy. Drain rice and repeat a few times until water is clear and you can count the grains of rice through the water! Drain well. Place rice in a Dutch oven and cover with 4 1/4 cups (1L plus 50 mL) cold water. Cover and allow rice to sit 30 minutes (if you have time). On medium heat, bring rice to a boil. Turn to high and boil 1 minute. Turn heat to low and cook 10 minutes longer. Remove from heat and allow to stand 10 minutes before using. Gently spoon rice into a large ceramic, glass or traditional wooden tub (hangiri). Sprinkle with vinegar while gently tossing rice with a large spoon. Add more vinegar to taste if necessary. If not using rice right away, cover with a damp cloth. NOTES : Makes approximately 10 cups/2.5 L cooked rice.

NOTES

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (0g)
Recipe Makes: 1 servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
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.