Easy & Perfect Sushi Rice
Recipe: #24175
June 26, 2016
Categories: Side Dishes, Rice, White Rice, Japanese, 5-Minute Prep, Sunday Dinner, Gluten-Free, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, more
"Found @ allrecipesdotcom & credited to LucyDelRey, I needed "Perfect Sushi Rice" for both of the 2 recipes that will follow this one. All 3 recipes are being entered For Culinary Quest #3 which will visit the cuisine of Japan. I hope it will also work for the rest of my "fellow travelers". I put this in the condiment category since that seemed logical to me, esp since its intended use is limited to being a part of Sushi. Pls read my NOTE at the end of the Prep Steps. (Times were given, but do not include cooling) ENJOY!"
Original is 15 servings
Ingredients
Nutritional
- Serving Size: 1 (84.8 g)
- Calories 112.5
- Total Fat - 1 g
- Saturated Fat - 0.2 g
- Cholesterol - 0 mg
- Sodium - 202.3 mg
- Total Carbohydrate - 24 g
- Dietary Fiber - 0.4 g
- Sugars - 3.3 g
- Protein - 0.9 g
- Calcium - 6.5 mg
- Iron - 0.2 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Rinse the rice in a strainer or colander until the water runs clear. Combine w/water in a med saucepan & bring to a boil. Then reduce the heat to low, cover & cook for 20 min. Rice should be tender & water should be absorbed. Cool until cool enough to handle.
Step 2
In a sml saucepan, combine the rice vinegar, oil, sugar & salt. Cook over med heat until the sugar dissolves. Cool & stir into the cooked rice. When you pour this into the rice, it will seem very wet. Keep stirring & the rice will dry as it cools.
NOTE: 1 reviewer made an clever suggestion & I tend to agree. After rinsing the rice, put it in a med-lrg saucepan w/all the remaining ingredients to complete the recipe using 1 pan. It saves prep time plus clean-up time, eliminates 1 of the cooling periods & also apparently better mellows the flavors.
Tips
- No special items are required.
2 Reviews
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