Ingredients (4)
- 1/3 cup seasoned rice vinegar
- 1/2 tablespoon sugar
- 1/4 teaspoon kosher salt
- 2 cups raw sushi rice
Nutritional Information
- Calories241
- Fat0.38g
- Saturated fat0.1g
- Trans fat
- Carbs52.74g
- Fiber
- Sugar1.1g
- Protein4.3g
- Cholesterol
- Sodium80.85mg
- Nutritional Analysis per serving (6 servings) Powered by
Tip
How to Store Sushi
Storing sushi rolls can be quite tricky, as most are made with a variety of different ingredients. The best approach is to rid the roll of any excess water, wrap it tightly in plastic wrap, and store it in a sealed container to prevent air from coming into contact. Stored sushi should never be consumed beyond one day.
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Next: How to Freeze Sushi
Tip
How to Freeze Sushi
You do not want to freeze sushi. Cooked rice and seaweed are not appetizing when thawed. Most sushi fish is also pre-frozen upon arrival and should not be frozen again.
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Next: How to Pick Sushi
Tip
How to Pick Sushi
Not all fish and shellfish are meant to be consumed raw. To avoid the presence of parasites and bacteria, it’s important that all sushi fish be pre-frozen prior to consumption. This will help to kill things like worms, which are extremely common in salmon. It also goes without saying that fish must be fresh. Most sushi fish is caught, gutted, and immediately iced to ensure that bacteria has little time to begin growing. Be sure to ask a grocery store professional for guidance before purchasing.
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Next: How to Store Sushi
Sushi rice, while not terribly exciting on its own, is the most important part of sushi. In Japan, recipes and techniques vary greatly and are often kept confidential. Start by buying good-quality short grain rice and make sure to rinse it well before you start cooking. After it’s cooked, it’s important that the vinegar mixture is ready and sprinkled evenly over the rice while barely being turned, so it’s well distributed to each grain of rice. If the end result is fluffy, shiny, and evenly flavored, then you’ve done it correctly. 
Instructions
- 1In a small bowl, stir together the vinegar, sugar, and salt until the latter are dissolved.
- 2Put the rice in a large bowl and cover with cold water. Using your hands, swirl the rice to wash it, then drain off most of the water. Repeat until the water runs clear—this will probably take 3 rinses. Drain the rice into a fine-mesh strainer and let it sit for 5 to 10 minutes.
- 3Put the rice in medium saucepan with a tight-fitting lid. Add 3 cups of cold water. Bring to the boil over high heat, then lower the heat to maintain a steady simmer. Cook, covered, until the water is absorbed, 10 to 15 minutes.
- 4Spread the cooked rice onto a rimmed baking sheet and slowly pour the reserved vinegar mixture over it, turning the rice gently to combine. Set the rice aside, fanning it occasionally with a sheet of paper until it comes to room temperature, about 15 minutes. Use within an hour.
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