There’s a lot more you can do with sushi rice besides making homemade sushi. Use it to create a healthy rice bowl, tuck it into a lettuce wrap topped with grilled meat or use it as a base for your favorite stir-fry. —Taste of Home Test Kitchen,
- 2 cups sushi rice
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1/2 teaspoon salt
image/svg+xml Text Ingredients View Recipe,
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.)
1/2 cup: 201 calories, 0 fat (0 saturated fat), 0 cholesterol, 268mg sodium, 45g carbohydrate (6g sugars, 1g fiber), 3g protein.