Servings: 4 servings
Calories: 307kcal
Ingredients
- Cooled sushi rice
- 152 g rice vinegar
- 6 tablespoons of sugar
- 3 teaspoons of salt
To Cook the Rice
- 300 ml water
- 250 g sushi rice
Procédé
To Cook the Rice
- Rinse the rice 4–5 times, until the water runs almost clear.
- Drain well and let stand for 1 hour.
- Combine the rice and water in a small saucepan. Cook over high heat for 2 minutes.
- Reduce the heat to the lowest setting, cover, and cook for 10 minutes. Watch closely near the end to avoid scorching.
- Turn off the heat and replace the lid with a clean kitchen towel. Let stand for 15 minutes.
For the seasoning
- Combine the vinegar, sugar, and salt in a saucepan and bring to a boil.
- Once fully dissolved, let cool.
- Add to the warm rice little by little, tasting as you go; stop when the flavor tastes right to you.
To Cool Sushi Rice Quickly
- Spread the seasoned rice on a large platter and refrigerate.
- After 10 minutes, turn the rice over and chill for another 10 minutes.
- Repeat until cold. Shape the sushi.
Notes
You'll likely have extra seasoning. Refrigerate for up to 2 weeks for your next sushi night!
Nutrition
Calories: 307kcal | Féculents: 69g | Protein: 4g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 38mg | Potassium: 49mg | Fiber: 2g | Sugar: 18g | Calcium: 12mg | Iron: 1mg
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