Sushi Rice is a Japanese short grain rice that cooks up starchy, soft and sticky. Sushi Rice after cooked is flavoured with unseasoned rice vinegar, sugar and salt; so, that the flavour is different from other types of rice.
Sushi Rice
We have attempted many times to make Sushi Rolls and even though the taste is great, we need to work on our presentation and technique.
For now, we pair Sushi Rice with Korean Beef Lettuce Wraps. Just a note that Sushi Rice has more CHO than other rice.
Ingredients
- 1 cup (210 gr) Japanese Sushi Rice (35 CHO/1/4 cup/45 gr) 163.3 CHO
- 1 cup water 0 CHO
- 1 TBSP (12 gr) sugar 12 CHO
- ½ TBSP Kosher salt 0 CHO
- 1 TBSP Unseasoned Rice Vinegar 0 CHO
TOTAL CHO 175.3 CHO
- TOTAL WEIGHT 443 GRAMS
- 175.3 CHO DIVIDED BY 443 GRAMS = .395 CHO/GRAM
- 1 TBSP = 14 GRAMS (.395 CHO x 14 GRAMS) 5.53 CHO/TBSP
- ¼ CUP = 4 TBSP (5.53 CHO x 4) 22.1 CHO/1/4 CUP
Instructions
- Wash the rice up to 10 times to make sure the water running through it is clear. Place a bowl below the sieve and swish the rice around with your hands, running cold water over the rice. Continue emptying the bowl until the water inside is clear.
- Let the rice rest for 5 minutes and then add to rice cooker with 1 cup of water.
- If cooking stove top, add rice and water to a small saucepan, cover and bring to a boil over high heat for 15 – 20 minutes. Check rice and let rest 10 minutes if water has evaporated.
- Meanwhile, heat sugar, salt and rice vinegar in a small saucepan to dissolve most of salt and sugar, but do not boil.
- Once rice is cooked place in a large flat dish and drizzle the vinegar mixture over it. With a rice paddle or two spoons gently fold in the and incorporate vinegar and rice.
- Let rest on counter until room temperature.
- It is sticky and for Korean Beef Wraps place in a bowl and serve alongside.
- If making Sushi Rolls add 1 tsp of rice vinegar to 1 cup of water and rise your hands in in. then roll rice.
