• 30minutes
  • 382calories

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Nutrition Info . . .

MineralsNatrium, Fluorine, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 cups sushi rice

  2. 3 cups water

  3. 4 tablespoons rice wine vinegar

  4. 3 tablespoons white sugar

  5. 2 teaspoons salt

  6. 2 tablespoons mirin

Instructions Jump to Ingredients ↑

  1. Cook the rice by your desired method. I use a rice cooker and find I need about 2 1/2 cups water and a small knob of butter.

  2. If you prefer to use a pan use the directions in Perfect Japanese Rice. .

  3. When the rice is frozen, pack it tightly into a small cup (my rice cooker came with a 1/2 cup measurer which I use).

  4. Turn out onto a plate and leave to cool slightly. When cool place in freezer on plate until completely cold and easy to handle without breaking. At this stage transfer to a freezer bag and store tightly closed.

  5. When the rice is needed, remove from freezer in morning and leave in fridge or leave out on the side (this takes about an hour).

  6. Crumble the rice with your hands and mix together the ingredients for the dressing. Stir through the rice.

  7. Microwave for 1 minute to take the chill off.

  8. Give the rice a good stir and use to make sushi. Each 1/2 cup timbale makes 1 sushi "log".


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