Place rice in a large bowl and wash at least three times with cold water (note only once is needed in US due to USDA regulations on rice). Drain rice, then place in a large saucepot and add water. Soak the mixture for 15 minutes. If using an automatic rice cooker, follow manufacture's instructions. Otherwise, bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
Transfer rice to a bowl and pour vinegar over the rice. Fan rice and mix with vinegar gently. Note that you must mix vinegar with freshly cooked rice. Allow to cool to room temperature before making sushi.
To make seasoned rice wine vinegar, combine 1 1/2 cups unseasoned rice wine vinegar with 5 tablespoons of sugar and 1 tablespoon of kosher salt until sugar and salt are dissolved.
Fir Rice Wine Vinegar:
Green label = raw (unseasoned) vinegar which is 100% acidity - not good for making sushi rice
Orange lable = already seasoned, much better for making sushi rice
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (874g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 12 (2%)|
|Amt Per Serving||% DV|
|Total Fat 1.3g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 43.1mg||1 %|
|Potassium 94mg||2 %|
|Total Carbohydrate 146.9g||43 %|
|Dietary Fiber 7g||28 %|
|Sugars, other 140g|
|Protein 14.1g||20 %|
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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: 686
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