1 pound short-grain rice
20 ounces water
2 ounces rice vinegar
3 tablespoons granulated sugar
2 1/2 teaspoons salt
1 ounce mirin
Servings: 32
1. Wash the rice and allow it to drain for 30 minutes.
2. Combine the rice and water in a saucepan. Bring to a boil, reduce to a simmer, cover and steam for 20 minutes.
3. Combine the rice vinegar, sugar, salt and mirin and add to the rice. Mix well and cool to room temperature.
Yield: 2 pounds (1 kg)
Approximate values per 1-oz. (30-g) serving: Calories 60, Total fat 0 g, Saturated fat 0 g, Cholesterol 0 mg, Sodium 140 mg, Total carbohydrates 13 g, Protein 1 g, Claims— fat free
20 ounces water
2 ounces rice vinegar
3 tablespoons granulated sugar
2 1/2 teaspoons salt
1 ounce mirin
Servings: 32
1. Wash the rice and allow it to drain for 30 minutes.
2. Combine the rice and water in a saucepan. Bring to a boil, reduce to a simmer, cover and steam for 20 minutes.
3. Combine the rice vinegar, sugar, salt and mirin and add to the rice. Mix well and cool to room temperature.
Yield: 2 pounds (1 kg)
Approximate values per 1-oz. (30-g) serving: Calories 60, Total fat 0 g, Saturated fat 0 g, Cholesterol 0 mg, Sodium 140 mg, Total carbohydrates 13 g, Protein 1 g, Claims— fat free
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