Sushi Rice

Author: Canadian Living

  • Portion size 750 servings
  • Credits : Canadian Living Magazine: November 2007

Ingredients

  • 1 cup medium-grain sushi rice
  • 3 tablespoons unseasoned rice vinegar
  • 4 teaspoons granulated sugar
  • 3/4 teaspoons salt

Method

In fine sieve, rinse rice in 4 changes of cold water, stirring vigorously until water runs clear. Drain well.

In saucepan, bring rice and 1-1/4 cups (300 mL) cold water to boil over high heat; stir once. Reduce heat to low; cover and simmer for 13 minutes. Remove from heat. Uncover and drape tea towel over top; replace lid, letting edges of towel hang over side. Let stand for 10 minutes. Transfer to large glass baking dish or bowl.

Meanwhile, in small microwaveable bowl, microwave vinegar, sugar and salt at high for 25 seconds or until hot. Stir just until sugar dissolves; let cool completely.

Drizzle over rice; gently toss with wooden spoon to coat grains. To cool rice quickly, spread over surface of baking dish; loosely cover with tea towel and let cool completely at room temperature, about 30 minutes. Do not refrigerate.

Nutritional facts Per 1 tbsp (15 mL) : about

  • Sodium 37 mg
  • Protein trace
  • Calories 16.0
  • Total fat 0 g
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 3 g
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