Make-Ahead Sushi Rice Recipe

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Ingredients:

Serving

2 cups sushi rice
3 cups water
4 tbsp rice wine vinegar
3 tbsp white sugar
2 tsp salt
2 tbsp mirin

Directions:

Cook the rice by your desired method. I use a rice cooker and find I need about 2 1/2 cups water and a small knob of butter.
If you prefer to use a pan use the directions in Perfect Japanese Rice..
When the rice is frozen, pack it tightly into a small cup (my rice cooker came with a 1/2 cup measurer which I use).
Turn out onto a plate and leave to cool slightly. When cool place in freezer on plate until completely cold and easy to handle without breaking. At this stage transfer to a freezer bag and store tightly closed.
When the rice is needed, remove from freezer in morning and leave in fridge or leave out on the side (this takes about an hour).
Crumble the rice with your hands and mix together the ingredients for the dressing. Stir through the rice.
Microwave for 1 minute to take the chill off.
Give the rice a good stir and use to make sushi. Each 1/2 cup timbale makes 1 sushi log .

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	171.59 Kcal (718 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	1521.17mg	63%
Potassium	0.36mg	0%
Total Carbs	39.12g	13%
Sugars	7.06g	28%
Dietary Fiber	1.18g	5%
Protein	3.55g	7%
Calcium	18.6mg	2%

Amount Per 100 g
Calories	52.43 Kcal (220 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	464.83mg	63%
Potassium	0.11mg	0%
Total Carbs	11.96g	13%
Sugars	2.16g	28%
Dietary Fiber	0.36g	5%
Protein	1.08g	7%
Calcium	5.7mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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