| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 5 min |
| Inactive: | 1 hr |
| Cook: | 10 min |
| Yield: | 4 cups |
| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 5 min |
| Inactive: | 1 hr |
| Cook: | 10 min |
| Yield: | 4 cups |
Ingredients
- 2 cups sushi or short grain rice
- 2 cups water, plus extra for rinsing rice
- 2 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 tablespoon kosher salt
Instructions
- Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.
- Place the rice and 2 cups of water into a medium saucepan and place over high heat. 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.
- Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi or sashimi.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 251 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 0 g |
| Sugar | 4 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 356 mg |
| Serving Size | 1 of 6 servings |
| Calories | 251 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 0 g |
| Sugar | 4 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 356 mg |
Reviews
I also love to get into my work in the kitchen, so instead of using a rice paddle to fold in the seasoned vinegar, I gently sprinkled the vinegar over the rice and then used my hands to gently fold it in so that every grain of rice was coated and shiny. And that gives you the perfect flavor for the sushi rice.
I did make up what’s called sushi vinegar water, which is 1 tsp. rice vinegar mixed in one cup of water, and wet my hands with it. And no rice stuck to my hands at all. You can also do that trick when spreading your rice across the nori, or if you have it, a sushi bazooka which I love!
And one final tip. Lay a piece of plastic wrap on your bamboo mat, prior to placing your nori on the mat. It helps to keep your mat clean and also makes rolling the nori so much easier.