Wandercooks · by Wandercooks★ 5.0 (24)
How to Cook Sushi Rice - Rice Cooker, Instant Pot & Stovetop
NUTRITION · PER SERVING28M COOK
CAL 30%·PRO 18%
CARBS 144G95% OF CAL
0G FIBER5G SUGAR139G OTHER
FAT 0G0% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sushi rice seasoned with vinegar, made three ways: rice cooker, instant pot, or stovetop. The foundation for sushi and rice bowls.
componentjapanese🥘 pressure cooker🍚 rice cooker🥄 saucepandairy freegluten freeveganvegetarian
View the full recipe on Wandercooks →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 2 cups sushi rice (280g / 10 oz, IMPORTANT: Uses smaller rice cup measure that comes with cooker.)
- water (filled to 2 cup fill line)
- 2 tbsp sushi vinegar (store bought or homemade from 3:2:1 rice wine vinegar, sugar and salt)
- 1 cup sushi rice (200g / 7oz)
- 1 cup water (250ml / 8.5oz)
- 1 tbsp sushi vinegar (store bought or homemade from 3:2:1 rice wine vinegar, sugar and salt)
- 1 ¼ cups water (312ml / 10.5oz)
At a glance
PER SERVING · TIME 28M
CAL 30%·PRO 18%
CARBS 144G95% OF CAL
0G FIBER5G SUGAR139G OTHER
FAT 0G0% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 3m
- Cook
- 15m
- Sodium
- 469mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 0.00mg
- Calcium
- 10mg
- Iron
- 0.00mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 3M
- SODIUM
- 469MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.