The Big Man's World · by Arman Liew★ 5.0 (5)
Instant Pot Sushi Rice
NUTRITION · PER SERVING15M COOK
CAL 10%·PRO 7%
CARBS 45G90% OF CAL
1G FIBER6G ADDED0G INTRINSIC39G OTHER6G TOTAL SUGAR
FAT 0G1% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sushi rice cooked quickly in an Instant Pot and seasoned with rice vinegar and sugar for proper texture and flavor. The foundation for sushi rolls and sushi bowls.
componentjapanese🥘 pressure cookerdairy freegluten freeveganvegetarian
View the full recipe on The Big Man's World →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup sushi rice (uncooked)
- 1 cup water
- 1/2 teaspoon salt
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
At a glance
PER SERVING · TIME 15M
CAL 10%·PRO 7%
CARBS 45G90% OF CAL
1G FIBER6G ADDED0G INTRINSIC39G OTHER6G TOTAL SUGAR
FAT 0G1% 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.
- Cook
- 15m
- Sodium
- 875mg
- Total sugar
- 6g
- Added sugar
- 6g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 38mg
- Calcium
- 4mg
- Iron
- 0.41mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 875MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.