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Vinegared Rice Dishes

 

22

Yield

6

cups

Prep

10

min

Cook

45

min

Ready

1

hrs

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

Ingredients

¼ cup rice vinegar
3 ½ tablespoons sugar
2 ½ teaspoons salt
1 ½ tablespoons mirin (sweet seasoning)
*
½ teaspoon soy sauce, tamari
2 cups rice wine
*

Directions

Combine the rice vinegar, sugar, salt and mirin in a 1 to 1½ qt enameled or stainless steel saucepan.

Bring to a boil uncovered and stir in the soy sauce.

Cool to room temperature.

Combine 1½ cups of cold water and the rice in a 1½ to 2 qt stainless steel or enameled saucepan and let soak for 30 minutes.

Then add the square of kombu and bring to a boil over high heat.

Cover the pan, reduce the heat to moderate, and cook for about 10 minutes, or until the rice has absorbed all of the water.

Reduce the heat to its lowest point and simmer another 5 minutes.

Let the rice rest off the heat for an additional 5 minutes before removing the cover and discarding the kombu.

Transfer the hot rice to a large non-metallic platter or tray.

Pour on the vinegar dressing and mix thoroughly with a fork.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 30g (1.1 oz)
Amount per Serving
Calories 450% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1512mg 63%
Total Carbohydrate 4g 4%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 0%
* based on a 2,000 calorie diet How is this calculated?

 

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