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My review
Japanese Sushi Rice
Sam Gray
"Japanese sushi rice is the best tasting kind of rice. Plus it's very usefull because it's so sticky. I use white or brown rice."
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Ingredients
35 m servings 234 calsOriginal recipe yields 3 servings (3 cups)
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{{model.addEditText}} PrintNutrition Facts
Per Serving: 234 calories; 0.3 g fat; 51.8 g carbohydrates; 4.2 g protein; 0 mg cholesterol; 784 mg sodium. Full nutrition
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Reviews
Read all reviews 1316 Ratings
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Most helpful positive review
7/26/2007
call it whatever you want to, my picky family chomped it down and asked for more! Made it with slow cooker adobo chicken and quick sesame green beans as per menu suggestion. Definitely what we...
Most helpful critical review
1/23/2007
To make decent sushi rice, you need to use rice vinegar. They use it in sushi restaurants, and the flavor of the sushi is so much improved by its use.
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1/23/2007
To make decent sushi rice, you need to use rice vinegar. They use it in sushi restaurants, and the flavor of the sushi is so much improved by its use.
7/26/2007
call it whatever you want to, my picky family chomped it down and asked for more! Made it with slow cooker adobo chicken and quick sesame green beans as per menu suggestion. Definitely what we...
7/9/2007
While cooking it smelled very 'seaweedy', but when done it was very good.
2/18/2009
I think this needs rice vinegar, and no sugar. Try the perfect sushi rice, or you can buy sushi rice powder at many Japanese grocery stores for quick fixes.
5/14/2011
This is not sushi rice... I eat sushi a minimum of once a week and this tastes nothing like what I have had at many sushi places. This needs the rice wine vinegar and use nishiki rice!