Sushi Rice

Name: Sushi Rice
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 8 to 10 servings
Ingredients: 3 cups sushi rice; Pinch salt; 1 tablespoon rice wine vinegar; 2 tablespoons black sesame seeds; Microherbs, for garnish

Recipe courtesy of Siba Mtongana

Show: Siba's Table

Episode: Superfast Sunday

Sushi Rice

0 Reviews

Level: Easy
Yield: 8 to 10 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 10 servings

Calories

221

Total Fat

1

Saturated Fat

0

Carbohydrates

47

Dietary Fiber

0

Sugar

0

Protein

4

Cholesterol

0

Sodium

16

Total: 35 min
Active: 30 min

Level: Easy
Yield: 8 to 10 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 10 servings

Calories

221

Total Fat

1

Saturated Fat

0

Carbohydrates

47

Dietary Fiber

0

Sugar

0

Protein

4

Cholesterol

0

Sodium

16

Total: 35 min
Active: 30 min

Ingredients

3 cups sushi rice

Pinch salt

1 tablespoon rice wine vinegar

2 tablespoons black sesame seeds

Microherbs, for garnish

Directions

Place the rice, salt and 4 cups water in a pot and bring to the boil over medium heat. Reduce the heat to low and simmer, covered, for 20 to 25 minutes, until the rice is cooked and all the water has evaporated. Let sit for 5 minutes.
Stir the vinegar into the rice, then tip into a large round dish. Press the rice with moistened hands to prevent sticking.
Serve warm or at room temperature. Just before serving, sprinkle the rice with the black sesame seeds and garnish with microherbs.