Sticky Sushi Rice
Use this recipe to make sushi or to serve on the side of stir-fry and other Asian dishes.
Servings and Ingredients
|1 c.||uncooked sushi rice|
|1 ½ c.||cold water, plus additional as needed|
|2 tbsp.||sushi vinegar, seasoned rice vinegar or Homemade Sushi Vinegar*|
- In a mixing bowl, combine rice with enough cool water to cover. Stir the rice in the water, then pour off water and repeat two more times with fresh water. Drain rice in a colander.
- In a medium saucepan, combine rice with 1 1/2 cups cold water and bring to a boil over high heat. Reduce heat to low, cover, and cook for 20 minutes. Remove from the heat and let stand, covered, for 5 minutes. Fluff with a bamboo spatula or fork.
- In a 9-by-13-inch casserole dish, add rice and sprinkle with vinegar. Fold and fluff mixture with a bamboo spatula or fork until there are no more clumps and rice grains are all coated with vinegar. Spread rice evenly in casserole and cover with a damp towel; allow rice to cool at room temperature. Use immediately.
- *To make Homemade Sushi Vinegar, combine 2 tablespoons rice vinegar, 2 teaspoons sugar and 1/2 teaspoon salt in a small bowl. Microwave on HIGH for 30 seconds.
60 Calories per serving
Amounts Per Serving
- Total Fat: 0g
- Cholesterol: 0mg
- Sodium: 210mg
- Total Carbohydrates: 14g
- Protein: 1g
Vitamin A 0%
Vitamin C 0%