Photo: Mahmoud Fawzy
Perfect Sushi Rice
6 ingredients
5 min + 50 min
20
openrecipes
A great sushi chef recently told me that the key to making good sushi is all about the rice—get that part right, and you can’t go wrong.
Estimated Nutrition (whole recipe, rough)
258
Calories
4g
Protein
0g
Fat
58g
Carbs
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 cups FOR THE RICE:
- 4-½ cups Sushi Rice, Rinsed Until Water Runs Clear
- 1-¼ cup Cold Water
- ¾ cups FOR THE SUSHI VINEGAR
- 2 Tablespoons Unseasoned Rice Vinegar
- 1 whole Granulated Sugar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes