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Make-Ahead Sushi Rice

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)146.286
Carbohydrates (g)37.7924
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. 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. | 2. If you prefer to use a pan use the directions in recipe #176527. | 3. 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). | 4. 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. | 5. 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). | 6. Crumble the rice with your hands and mix together the ingredients for the dressing. Stir through the rice. | 7. Microwave for 1 minute to take the chill off. | 8. Give the rice a good stir and use to make sushi. Each 1/2 cup timbale makes 1 sushi "log". | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sushi rice 2 cups - - - -
    water 3 cups 0.0 0.0 0.0 0.0
    rice wine vinegar 4 tablespoons - - - -
    white sugar 3 tablespoons 146.286 37.7924 0.0 0.0
    salt 2 teaspoons - - - -
    mirin 2 tablespoons - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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