Perfect Sushi Rice - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1 cup Rice Wine Vinegar
- 1/2 cup Sugar
- 1/4 cup Sake Or Mirin (a Japanese Rice Wine)
- 4 cups Short Grain/sushi Rice
Instructions
- Instructions: "Rice Prep"
- Use short or medium-grain rice. It’s more starchy and round than the long-grain variety, which just won’t hold together well enough to support ingredients in sushi. Many stores now sell specifically-labeled “sushi rice.”
- Before you cook it, wash/rinse the rice until the water runs totally clear—about five or six times. If you don’t thoroughly rinse the rice, it’ll end up in a big, sticky ball. There’s enough internal starch in the rice for it to sufficiently hold together for sushi, so get all the stuff on the outside off by rinsing well.
- Use a rice cooker/steamer. Rice made on the stovetop will not work for sushi; it won’t be the right consistency. Rice cookers are widely available for as low as $12.
- Add the rinsed rice to the rice cooker with equal parts water, and follow the directions for the rice cooker. After it’s done, transfer the cooked rice to a large mixing bowl.
- You’ll need 1 part sushi su for every 4 parts rice.
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