Sushi Rice

A special method of preparing rice that is then used in making sushi and other Japanese specialties.

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 17 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1.5 cups Rice, white, long grain

  • 115 ml Vinegar, distilled

  • 1 spoon Sugar, white

  • 0.5 teaspoons Salt, table

Steps

  1. Place the rice in a colander and rinse under running water until the water runs clear. Transfer the rinsed rice to a pot and add water. The water should just cover the rice; the correct ratio of water to rice is 1.25:1. Place the pot on high heat and cook the rice until it boils. Stir the rice well every minute or two. Once the water boils, reduce the heat to the lowest setting, stop stirring, and cover the pot. After eight minutes of cooking, check how much water is left in the pot. Cook the rice until it softens and absorbs all the water in the pot.

  2. Remove the cooked rice from the heat and transfer it to a bowl using a wooden spatula. Leave any rice that has stuck to the bottom of the pot. In a small cup, heat rice vinegar, sugar, and salt, stirring until the sugar and salt are completely dissolved. Pour the prepared mixture over the rice and mix well. Let it cool to room temperature.

Nutrition Information (Per 100g)

  • Calories: 365.37 kcal
  • Fat: 0 g
    • Saturated Fat: 0 g
  • Carbohydrates: 79.21 g
    • Sugars: 3.22 g
  • Protein: 6.72 g
  • Fiber: 0.88 g

Advice

It is recommended to use the rice immediately.