Sushi Rice

Sushi Rice

A foolproof way to make crowd-pleasing rice.

1 1/2 cups (350 mL) short-grain sushi rice
3 Tbsp (45 mL) rice vinegar
1 Tbsp (15 mL) sugar
1 1/2 tsp (7 mL) kosher salt

Gently rinse rice well with cold water and let rest in the strainer for about 20 minutes.

Heat vinegar, sugar, and salt in pan over medium heat, stirring until sugar and salt are dissolved. Set aside.

Place rice and 1 1/2 cups (350 mL) of water in saucepan. Bring to a boil, reduce heat to low, cover, and simmer until rice is tender and water is gone, about 20 minutes.

Remove rice from heat and let rest, covered, for 20 minutes. Transfer rice to a bowl, and toss gently with vinegar mixture.

Makes 3 cups. Each one cup (250 mL) serving contains: 376 calories; 6 g protein; 0 g fat; 83 g carbohydrates; 3 g fibre; 676 mg sodium

Anti-stick tip: Before handling cooked rice, dampen your hands with a water-vinegar mixture to keep rice from sticking to you

source: “Easy Make-at-Home Sushi“, alive #323, September 2009

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