• 2servings
  • 10minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
MineralsNatrium, Fluorine, Chromium, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 cup short grain brown rice

  2. 3 cups water

  3. Dressing

  4. 1/2 cup plain, unseasoned rice vinegar

  5. 1/4 cup raw honey

  6. 1/2 TBSP sea salt

Instructions Jump to Ingredients ↑

  1. In a medium sized bowl, run cold water over rice and swish gently before draining. Place rinsed rice in a rice cooker with 3 cups cool water. Press start and DO NOT OPEN LID FOR EXACTLY 40 MINUTES.

  2. While rice is steaming, whisk rice vinegar, honey and salt in a non metal bowl until mixed well. Set aside.

  3. Dampen a wooden cutting board or bowl. (If using plastic, do not dampen. Never use metal for mixing sushi rice.) When the rice has steamed for exactly 40 minutes, place on the cutting board or in the bowl. Toss rice with about 1/4 cup the dressing or more to taste.

  4. Smooth rice in a thin layer and allow to cool completely. DO NOT REFRIGERATE.


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