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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Ignore the directions on the bag that the rice came from and rinse the rice only 3-5 times. The water does NOT have to run clear. | 2. Place rice to drain in a strainer. | 3. Drain for one hourin the winter, 30 min in the summer. (Sounds strange, but is true). | 4. While rice is draining, combine vinegar,sugar, salt and mirin together in a bowl and mix well. | 5. If using a kelp leaf,it should be about 2 in long | 6. Wipe it lightly, cut small slits to make it look like a comb and add it to a pot along with the water. | 7. Add rice to the pot. | 8. Bring quickly to a boil and then reduce to a simmer. | 9. Cover the pot and DON'T touch it until the end, NO PEEKING. | 10. Cook for 15 minutes before removing the pot from the heat but keep the lid CLOSED. | 11. Let rice rest for 10 min and then remove the cover. | 12. Place in a glass dish to cool and lightly fan the rice while adding the vinegar mixture. | 13. Mix rice gently, careful not to break it. | 14. Sushi rice is best used at body temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sushi rice	2	cups		-	-	-	-
water	2	cups		0.0	0.0	0.0	0.0
rice vinegar	4	tablespoons		-	-	-	-
sugar	3	tablespoons		165.18599999999998	41.3172	0.0	0.0
salt	2	teaspoons		-	-	-	-
mirin	2	tablespoons		-	-	-	-
kelp				-	-	-	-

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