Recipe Details
Ingredients
-
2 ¼cupsJapanese sushi-style rice
-
1(4 inch) piecekonbu dried kelp (Optional)
-
3cupswater
-
¼cuprice vinegar
-
¼cupwhite sugar
-
1 ¼teaspoonssalt
Cooking Directions
-
Place rice into a large, deep bowl. Fill with cold water and rub rice together with hands until water turns milky white. Pour off cloudy water, being careful not to pour out rice. Repeat 3 or 4 times until you can see rice through 3 inches of water.
-
Drain rice in a fine strainer, then place into a saucepan along with konbu and 3 cups water. Allow to stand for 30 minutes. Stir together rice vinegar, sugar, and salt until dissolved in a small bowl; set aside.
-
Cover, and bring rice to a boil over high heat, then reduce heat to low, and simmer for 15 minutes. Remove from heat and allow to stand, covered, for 5 minutes.
-
Scrape rice into a bowl; remove and discard konbu. Stir in vinegar mixture until well incorporated and no lumps of rice remain. Allow to cool at room temperature. For a shinier appearance, use an electric fan to cool rice rapidly.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe10 | |
Calories181 | |
% Daily Value * | |
Total Fat 0g |
0% |
Saturated Fat 0g |
1% |
Sodium 296mg |
13% |
Total Carbohydrate 41g |
15% |
Dietary Fiber 1g |
5% |
Total Sugars 5g |
|
Protein 3g |
6% |
Calcium 4mg |
0% |
Iron 2mg |
11% |
Potassium 35mg |
1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved