*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
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this had a great ratio of ingredients! a good tip that i have about cooking sushi rice perfectly if you have a rice cooker is after rinsing your rice, put your hand flat on top of the rice and allow the water to fill until it just covers your hand. a japanese friend taught me that, and it has turned out perfectly every time, even when my husband does it, and he has much larger hands than I do!
This recipe has a good ratio of ingredients - I like my rice a bit on the vinegary side, I guess. The only changes I made were to cut out the oil and to add everything to the water in the beginning in stead of cooking the sugar/vinegar mixture seperately. This allows the flavors to really sink in, and it makes the whole process easier, too.
The rice was cooked well, but it was way too sweet and vinegary for my taste. I could eat sushi rice for a meal, so I was pretty disappointed. I may try it again, but with much less vinegar and sugar. Other recipes that I've tried use a fraction of what this one calls for...
This is really good!! I always use this rice recipe in my sushi rolls and everyone raves about them I HIGHLY recommend this recipe if you are making sushi! (I just bought short-grain rice from my grocery store- they didn't have sushi rice but I think it is pretty much the same thing. It worked out perfect for me.)
A few tips- if you're making a larger batch, omit the vegetable oil, and add some slices of orange and lemon, including the rind, to the vinegar mixture. You'll also want to add a piece of kelp, if you can find it (try an asian grocery store). Let that sit overnight so that the flavors can come out. A good grade of rice is medium grain California extra fancy sushi rice. When you mix the rice and vinegar mixture together, do it in a wooden bowl (unsealed) with a wooden rice paddle or wide spoon- this helps keep the moisture level in the rice perfect. If you're very into making sushi, there are traditional bowls made specifically for this, they look like the bottom part of a wooden barrel and have a metal band going around the side. You'll also want to pour the vinegar mixture over a spoon into the cooked rice so that it's sprinkled evenly, otherwise you'll end up with clumps of plain rice and this can make it difficult to spread the finished rice onto the nori (sushi seaweed).
This was great. I agree it would have been to much vinegar. I did reduce the Vinegar to 1/3 cup and I tasted the rice as I was mixing in the liquid and stopped when it had the right flavor (I didnt use it all). Half of cooking is tasting as you go and this turned out beautifuly for me.