Sushi Rice
Despite the name, you can use sushi rice for a lot more than just sushi. It can go into rice bowls, lettuce wraps and stir-fries, or eaten along side your favorite Asian dish.
Prep time:
Cook time:
Serving size: 8
Calories per serving: 156
Ingredients:
Cook time:
Serving size: 8
Calories per serving: 156
2 cups sushi rice
1/4 cup rice vinegar
2 tablespoons sugar
1/2 teaspoon salt
Directions:
In large bowl, wash rice in several changes of cold water until water is clear. Transfer to a large saucepan; add 2 cups water. Let stand for 30 minutes.
Cover saucepan and bring to boil over high heat. Reduce heat to low; cook until water is absorbed and rice is tender, 15-20 minutes. Remove from the heat. Let stand, covered, for 10 minutes.
Meanwhile, in small bowl, combine the vinegar, sugar and salt, stirring until sugar is dissolved.
Transfer rice to a shallow bowl; sprinkle with vinegar mixture. Set aside remaining vinegar mixture for assembly. With a wooden paddle or spoon, stir rice with a slicing motion until cooled. Cover with a damp cloth to keep moist. (Rice mixture may be made up to 6 hours ahead and stored at room temperature, covered, with a damp towel. Do not refrigerate.)
Source: tasteofhome.com
Cover saucepan and bring to boil over high heat. Reduce heat to low; cook until water is absorbed and rice is tender, 15-20 minutes. Remove from the heat. Let stand, covered, for 10 minutes.
Meanwhile, in small bowl, combine the vinegar, sugar and salt, stirring until sugar is dissolved.
Transfer rice to a shallow bowl; sprinkle with vinegar mixture. Set aside remaining vinegar mixture for assembly. With a wooden paddle or spoon, stir rice with a slicing motion until cooled. Cover with a damp cloth to keep moist. (Rice mixture may be made up to 6 hours ahead and stored at room temperature, covered, with a damp towel. Do not refrigerate.)
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
