Belly Full · by Amy Flanigan
Sushi Rice
NUTRITION · PER SERVING35M COOK
CAL 6%·PRO 4%
CARBS 28G89% OF CAL
0G FIBER2G ADDED0G INTRINSIC26G OTHER2G TOTAL SUGAR
FAT 0G1% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Seasoned sticky rice made with rice vinegar, sugar, and salt. The foundation for sushi rolls, bowls, and musubi.
componentjapanese🍪 sheet pan🍚 rice cooker🥧 baking dish⚡ microwavedairy freegluten freeveganvegetarian
View the full recipe on Belly Full →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 cups uncooked sushi rice ((it should say "sushi rice" on the bag))
- 3 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
At a glance
PER SERVING · TIME 35M
CAL 6%·PRO 4%
CARBS 28G89% OF CAL
0G FIBER2G ADDED0G INTRINSIC26G OTHER2G 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.
- Prep
- 5m
- Cook
- 30m
- Sodium
- 197mg
- Total sugar
- 2g
- Added sugar
- 2g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 25mg
- Calcium
- 3mg
- Iron
- 0.27mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 197MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.