| 3 tbsp 2 tsp | Rice, white, short-grain, raw | |
| ⅜ cup ½ tsp | Tap Water | |
| 1⅛ tsp | Rice Vinegar | |
| ½ tsp | Sugar, white, granulated | |
| 9 drops | Salt, Kosher salt, table salt | |
| 5.11 oz | altogether (view nutrition facts) |
Recipes that use this food
Preparation
- Serving size:2.10 oz (by recipe creator)2.55 oz (calculated)⅓ cup (by recipe creator)Notes: sufficient for 1 maki (sushi roll from half a nori sheet)
- Wash the sushi rice until the water runs clear.
- Place the rinsed rice in a pot and top with the same volume of water.
- Bring to a boil over high heat.
- Once the water is boiling, reduce the heat to low, cover the pot with a lid and let simmer for 15 minutes or until the rice has fully absorbed the water.
- Transfer the rice to a shallow dish.
- In a small bowl, stir together the rice vinegar, sugar and salt. If the sugar and salt don't dissolve fully, microwave for half a minute at 600 W and stir. Repeat until fully dissovled.
- Season the rice with the mix, stirring it in thoroughly.
- Cover the seasoned rice with a damp cloth and let it cool to body temperature before using it to make sushi.
- You can make the sushi rice ahead of time. Once it has fully cooled, you can store it for up to a week in an airtight container in the fridge. Just make sure to remove it from the fridge and let it come to room temperature. If you need to save time, you can also gently microwave it.
Meal Prep Tip
- Calorie count86 kcal
- % of calories by macros
Fat 1.2 % 1 kcal 0.1 g Net Carbs 90.7 % 78 kcal 18.5 g Dietary Fiber 1.2 % 1 kcal 0.6 g Protein 7.0 % 6 kcal 1.5 g - Approx. WW SmartPoints™2.6
- Cholesterol 0 mg
- Sodium 109.1 mg
- Fat 0.1 g
- Saturated Fat 0 g
- Trans Fat 0 g
- Carbohydrates 19.1 g
- Dietary Fiber 0.6 g
- Total Sugars 1.2 g
- Added Sugar 1.1 g
- Sugar alcohols 0 g
- Protein 1.5 g
- Calcium 2.3 mg
- Iron 1 mg
- Magnesium 5.7 mg
- Potassium 17.4 mg
- Zinc 0.3 mg
- Vitamin A (Retinol Equivalents) 0 mcg
- Vitamin B12 0 mcg
- Vitamin C 0 mg
- Folate 88.3 mcg
- Folic Acid 51.1 mcg