(¾ cup per serving)
1½ cups (300 g)uncooked sushi rice
1¾ cups (420 mL)water
2 Tbsp (30 mL)rice wine vinegar
1 tsp (4 g)granulated sugar
- Rinse the rice until it runs clear in a colander under running water. Add it to a medium pot on high heat, pour over the water, bringing it to a boil. Note: always check the package instructions, as the amount of water to be added can vary from brand to brand.
- Reduce the temperature to low, partially cover, and let cook for 15 minutes. Then turn off the heat, fully cover with a lid, and leave for another 5 minutes, or until the rice is fluffy and the water is fully absorbed.
- In a small bowl, whisk together the vinegar, sugar, and salt. If the sugar crystals don't dissolve, pop the bowl in the microwave for a few seconds.
- Gently scoop out the rice and place it in a shallow container to let cool. Pour over the vinegar mixture and gently fold it in while the rice is still warm.
- Let the rice cool to room temperature. Now it's ready to use in your sushi!
- Best if this rice is enjoyed the same day. You can cover the rice (directly on top of the rice, no air between the wrap and the rice) with plastic wrap, a damp paper towel or damp cloth and leave it in the fridge for up to a day.
Nutrition per serving (¾ cup per serving)
Calories 182 kCal
|Total fat||0 g|
|Saturated fat||0 g|
|Trans fat||0 g|
|Total carbs||40 g|
|Dietary fiber||1 g|
|Total sugars||1 g|
|Added sugars||0 g|
|Vitamin A||0 μg RAE|
|Vitamin B6||0 mg|
|Vitamin B12||0 μg|
|Vitamin C||0 mg|
|Vitamin D||0 μg|
|Vitamin E||0 mg|
|Vitamin K||0 μg|
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.