Basic Sushi Rice
Start of your journey to making sushi with this easy-to-follow recipe that creates no problems!
Yield
6 servingsPrep
15 minCook
15 minReady
45 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
rice
calrose uncooked |
|
| 3 | cups |
water
|
|
| ½ | cup |
japanese rice vinegar
|
* |
| ½ | cup |
sugar
|
|
| 1 | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
rice
calrose uncooked |
|
| 7.1E+2 | ml |
water
|
|
| 118 | ml |
japanese rice vinegar
|
* |
| 118 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
Directions
Wash rice and rinse well. Add 3 cups water and cook in rice cooker.
To cook on stove, bring rice to a boil in a covered saucepan.
Simmer for 15 minutes. Remove pan from stove and let sit for another 10 to 15 minutes.
Mix together vinegar, sugar, and salt, and cook over medium heat until sugar dissolves.
Cool. Place cooked rice in a large mixing bowl.
Sprinkle half of vinegar sauce over the hot rice; mix gently. Taste.
Add more vinegar sauce if desired. Makes 9 cups.
All types of sushi can be made from this rice.
