Obento Sushi Rice
- Number of Servings: 2
Ingredients
Japanese-Style Rice (1 cup)Rice Wine Vinegar (2 Tbsp)Water (1 cup, 1 Tbsp)Sugar (3 tsp)Salt (1/4 tsp)
Put the rice in a bowl and wash with cold water.
Repeat washing until the water becomes clear.
Drain the rice in a colander and set aside.
Place the rice in a pan or rice cooker and add water.
Use just enough water to cover the rice -- don't fill the entire pot.
Let the rice soak in the water at least 30 min. One hour is ideal.
If you are cooking the rice in a pan, cover the pan with a lid and bring to a boil over high heat.
Once the water boils, turn the heat down very low and cook about 15-20 min. until the water is almost gone.
Remove the pan from the heat and let it steam for 10-15 minutes before serving.
Prepare sushi vinegar (sushi-zu) by mixing rice vinegar, sugar, and salt in a small pan.
Put the pan on low heat and heat until the sugar dissolves. Cool the vinegar mixture.
Spread the hot steamed rice into a large plate (if you have it, use a wooden bowl called sushi-oke) by shamoji (spatula). Sprinkle the vinegar mixture over the rice and fold the rice by shamoji very quickly. Be careful not to smash the rice.
To cool and remove the moisture of the rice well, use a fan as you mix sushi rice. This will give sushi rice a shiny look. It's best to use sushi rice right away.
Number of Servings: 2
Recipe submitted by SparkPeople user JOYBEE81.
Repeat washing until the water becomes clear.
Drain the rice in a colander and set aside.
Place the rice in a pan or rice cooker and add water.
Use just enough water to cover the rice -- don't fill the entire pot.
Let the rice soak in the water at least 30 min. One hour is ideal.
If you are cooking the rice in a pan, cover the pan with a lid and bring to a boil over high heat.
Once the water boils, turn the heat down very low and cook about 15-20 min. until the water is almost gone.
Remove the pan from the heat and let it steam for 10-15 minutes before serving.
Prepare sushi vinegar (sushi-zu) by mixing rice vinegar, sugar, and salt in a small pan.
Put the pan on low heat and heat until the sugar dissolves. Cool the vinegar mixture.
Spread the hot steamed rice into a large plate (if you have it, use a wooden bowl called sushi-oke) by shamoji (spatula). Sprinkle the vinegar mixture over the rice and fold the rice by shamoji very quickly. Be careful not to smash the rice.
To cool and remove the moisture of the rice well, use a fan as you mix sushi rice. This will give sushi rice a shiny look. It's best to use sushi rice right away.
Number of Servings: 2
Recipe submitted by SparkPeople user JOYBEE81.
Nutritional Info Amount Per Serving
- Calories: 165.3
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 545.3 mg
- Total Carbs: 37.9 g
- Dietary Fiber: 0.3 g
- Protein: 2.2 g
Member Reviews
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LISEY1995
Tasty! I used jasmine rice and the Japanese nakano rice vinegar (mild and sweet) u should have grabbed the regular rice vinegar in that brand Bc this uncle was acidic and I had to add more sugar to make up for it! Delicious tho, Recommend reg rice vinegar like the recipe calls for - 8/18/20