Try this Sushi Rice recipe, or contribute your own.
Suggest a better descriptionRinse the rice in a strainer or colander until the water runs clear. Combine with water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover and cook for 20 minutes. Rice should be tender and water should be absorbed.
Or use rice cooker (remove immediately after cooking, don’t burn, don’t use over cooked parts)
Cool until cool enough to handle.
In a small saucepan, combine the rice vinegar, oil, sugar and salt.
Cook over medium heat until the sugar dissolves. Cool, then stir into the cooked rice. When you pour this in to the rice it will seem very wet. Keep stirring and the rice will dry as it cools.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (680g) | ||
Recipe Makes: Servings | ||
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Calories: 168 | ||
Calories from Fat: 92 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.2g | 14 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 6.5g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 26.7mg | 1 % | |
Potassium 45mg | 1 % | |
Total Carbohydrate 17.4g | 5 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 17.4g | ||
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. |
Calories per serving: 168
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