Craig Claiborne's Sushi Rice
Updated April 25, 2023
- Total Time
- 1 hour 10 minutes, plus cooling time
- Rating
- Comments
- Read comments
Advertisement
Ingredients
3 cups sushi rice
3 cups cold water
¼ cup rice wine vinegar
Nutritional analysis per serving
77 grams carbs; 353 calories; 1 gram fat; 6 milligrams sodium; 6 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Put rice into kettle and add cold water to cover, stirring rice. Continue letting water run over rice until water runs clear. Drain well.
- Step 2
Put rice into clean kettle and add 3 cups cold water. Let stand 30 minutes.
- Step 3
Cover kettle with lid and bring to rolling boil. Reduce heat to low and let rice simmer 20 minutes. Do not uncover rice as it cooks.
- Step 4
Remove rice from heat and let stand 15 minutes.
- Step 5
Empty rice into bowl, preferably wide and made of wood. Gradually add vinegar, turning rice with wooden spoon so vinegar is evenly distributed. Traditionally rice should also be fanned as vinegar is added so it cools quickly. Smooth rice into thin layer and let it stand until thoroughly cooled.
Private Notes