Tastes Better From Scratch · by Lauren Allen★ 5.0 (75)
Sushi Rice
NUTRITION · PER SERVING50M COOK
CAL 13%·PRO 9%
CARBS 60G90% OF CAL
1G FIBER6G ADDED0G INTRINSIC52G OTHER6G TOTAL SUGAR
FAT 0G1% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Properly seasoned sushi rice prepared with vinegar, sugar, and salt. A essential foundation for sushi rolls, poke bowls, and other Japanese rice dishes.
componentjapanese🥘 pressure cooker🍚 rice cooker⚡ microwave🥄 saucepandairy freegluten freeveganvegetarian
View the full recipe on Tastes Better From Scratch →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 1/4 cups Japanese short grain rice ((405g))
- 2 1/4 cups water ((540mL))
- 1/3 cup rice vinegar ((80mL))
- 3 Tablespoons granulated sugar ((38g), see note)
- 1 teaspoon finely ground sea salt ((6g))
At a glance
PER SERVING · TIME 50M
CAL 13%·PRO 9%
CARBS 60G90% OF CAL
1G FIBER6G ADDED0G INTRINSIC52G 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.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 5mg
- Total sugar
- 6g
- Added sugar
- 6g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 51mg
- Calcium
- 5mg
- Iron
- 0.54mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 5MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.