Seasoned Rice for Sushi
Seasoned Rice for Sushi delivers glossy, tender grains with a gentle balance of vinegar tang, subtle sweetness, and a touch of salt. It’s the ideal base for rolls, nigiri, and chirashi, letting fish and vegetables shine without overpowering them. Serve whenever you’re assembling a sushi spread at home or prepping make-ahead components for a sushi night.
- Prep5 mins
- Cook20 mins
- Serves15
- DifficultyEasy
- 1
Gather all ingredients.
- 2
Rinse the rice in a strainer under cold water until the water runs clear.
- 3
Combine the rice and water in a saucepan over medium-high heat; bring to a boil.
- 4
Reduce the heat to low, cover, and cook for 12 minutes.
- 5
Remove from heat; let it stand, covered, until tender, 10 minutes more.
- 6
The rice will keep steaming.
- 7
Remove the lid; let the rice cool.
- 8
Meanwhile, combine rice wine vinegar, sugar, oil, and salt in a small saucepan over medium heat; cook until the sugar dissolves.
- 9
Let it cool.
- 10
Stir the vinegar mixture into the rice. It may look wet at first, but keep stirring; the rice will dry as it cools.
- 11
Enjoy!
- Calories 154.3 kcal Moderate
- Protein 2.52 g Low Source
- Carbs 32.76 g Moderate
- Total Fat 1.18 g Low Source
- Saturated Fat 0.18 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 17.64 mg Low Source
- Fiber 2.03 g Low Source
- Sugar 5.37 g Moderate
- Added Sugar 1.98 g Low Source
- Calcium 1.35 mg Low Source
- Iron 0.1 mg Low Source
- Potassium 49.42 mg Low Source
- Vitamin A 0.35 mcg_rae Low Source
- Vitamin C 0.0 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Sulfites