Sushi Rice
You can never have too many hor d'oeuvre recipes, so give Sushi Rice a try. This recipe covers 10% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, fodmap friendly, and vegan recipe has 330 calories, 5g of protein, and 0g of fat per serving. This recipe serves 5. If you have wine vinegar, salt, short-grain japanese rice, and a few other ingredients on hand, you can make it. This recipe is typical of Japanese cuisine. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
Rinse the rice 5 times, then drain in a colander and let dry for 15 minutes.
Cook the rice in a rice cooker according to the manufacturer's instructions. Alternatively, in a medium saucepan, combine the rice with 2 cups of cold water and bring to a boil over high heat. Cover and cook over moderate heat for 10 minutes. Reduce the heat to low and cook for 10 minutes longer.
Remove from the heat and let stand, covered, for 15 minutes.
Meanwhile, in a small saucepan, combine the sake-mash vinegar, rice vinegar, sugar and salt and warm over moderate heat, stirring to dissolve the sugar.
Transfer the rice to a very large bowl.
Drizzle onto a spatula while waving the spatula back and forth. Using a slicing motion with the spatula, gently separate the rice grains while mixing in the seasoning. Fan the rice while mixing it to help it dry. Wipe down any stray grains from the side of the bowl. Cover the rice with a damp towel to keep warm.