Piping Pot Curry · by Meeta Arora★ 4.9 (96)
Instant Pot Sushi Rice
NUTRITION · PER SERVING25M COOK
CAL 10%·PRO 6%
CARBS 48G95% OF CAL
0G FIBER3G SUGAR45G OTHER
FAT 0G0% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Properly seasoned sushi rice cooked in an Instant Pot with rice vinegar and sugar. The foundation for sushi rolls and sushi bowls.
componentjapanese🥘 pressure cooker⚡ microwavedairy freegluten freeveganvegetarian
View the full recipe on Piping Pot Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup Sushi Rice
- 1 1/4 cup Cold Water (for cooking )
- 2 tablespoon Rice Vinegar (Unseasoned )
- 1 tablespoon Sugar
- 1 teaspoon Salt
At a glance
PER SERVING · TIME 25M
CAL 10%·PRO 6%
CARBS 48G95% OF CAL
0G FIBER3G SUGAR45G 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
- 5m
- Cook
- 20m
- Sodium
- 583mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 0.18mg
- Calcium
- 8mg
- Iron
- 0.01mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 583MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.